I didn’t do a single thing all weekend except sleep on the sofa and watch endless hours of mindless television. It used to be that I’d brood about this for a week: how could I possibly have let an entire weekend go by without doing anything productive?
Shame on me! Sure, it was kind of hot and unbearable out today, but I should have at least gotten up and gone for a walk with the bf or something. Alas, I’m letting it go. I’m allowed to just chill…especially when my body is telling me I need to.
And so are you! So, rest up, breathe, don’t think about tomorrow, and cook up a big bowl of baked rigatoni.
1/2 lb cooked rigatoni (or penne or ziti)
1 Tbsp butter
1 Tbsp flour
1 c milk
1/2 cup grated pecorino cheese (or any sharp, Italian cheese)
1 c mascarpone cheese (or any soft cheese)
1/4 tsp ground nutmeg
Salt & pepper to taste
Melt butter over low heat; whisk in flour until well blended. Add milk and raise heat to medium, regularly whisking to avoid burning, about 4 minutes. Add cheeses and stir until smooth. Remove from heat. Add nutmeg, salt, and pepper. Pour over rigatoni and stir until well blended.
Spoon pasta mixture equally into 4 small, ovenproof bowls. Place under broiler until cheese browns and bubbles, about 4 minutes.