For moms on-the-go, making dinner can become a very cumbersome task, and most dinners recipes can take between an hour and an hour and a half; after which, the kids must be helped with homework, bathed and put to sleep. By the time we are done, it seems like the whole day has slipped by us and we haven't been able to get anything done. So, I've curated a few easy recipes for moms on the go that can help ease the hassle of dealing with dinner.

Easy Rigatoni Lasagna Casserole

This recipe is one of my favorites and part of my personal recipe arsenal. You'll need the ingredients below:

1 box of rigatoni pasta

1 can or jar of your favorite pasta sauce

2 pound bag of mozzarella cheese

3 to 5 hot Italian sausage links

Italian herbs (parsley, oregano, basil)

For more flavor you can also include fresh chopped garlic and onions

Here's what to do:

This is one of the easiest recipes you'll ever find online. Start with your sausage links, cut those up into bite-size pieces or 1 inch pieces, and cook them thoroughly in a sauté pan. In the meantime, have salted water boiling and throw in your rigatoni; cook until tender.

Pour some olive oil into a saucepan and add your chopped garlic and onions. Sauté for about three minutes and the pour your pasta sauce into the pan along with your herbs and cook on low.

When your sausages are done, add it to your pasta sauce and cook for another 10 minutes. Grab your casserole dish and pour a thin layer of pasta sauce and a few sausage chunks inside. By now your rigatoni should be done. Spoon a gracious layer of rigatoni on top of your layer of pasta sauce. Add another good layer of pasta sauce and sausage to evenly coat your rigatoni and follow with another layer of rigatoni and the rest of your sauce. Top off your casserole dish with as much mozzarella as you'd like, and bake in the oven for 45 minutes at 425°.

Chicken Shepherd's Pie

This is another great recipe for my arsenal, and instead of using beef for a shepherds pie will be using chicken. You will need the following

1 large chicken breast cubed

1 can of Campbell's cream of mushroom

1 small onion cut in half and sliced

Frozen peas (as much as you prefer)

Pinch of salt, pepper, wine vinegar, and paprika for marinade.

2 carrots sliced into wheels

1 packet of chicken gravy

Instant mashed potatoes (use chart for 6 servings)

Season chicken with 2 Tb of wine vinegar, salt, pepper, half of your onion and paprika. Reserve 3 Tb. of cream of mushroom. Cook mashed potatoes according to package instructions.

In one sauce pan sauté half of your onion in olive oil for 2 minutes; add your can of cream of mushroom, chicken gravy packet, and approximately 1 1/2 cups of water. Stir and continue cooking. For more flavor you may add leeks, scallions, and shallots, and herbs such as parsley, basil, oregano, and 1 chicken bouillon cube. If sauce thickens too much you can always add a little bit more water.

In another sauté pan, cook your chicken breast thoroughly with its marinade and reserved cream of mushroom. When thoroughly cooked, combine your chicken and your gravy mixture and later pour into your casserole dish. Top your casserole off with your mashed potatoes. Bake at 400 degrees for 20-30 minutes.