Rice Cooker Spaghetti With Meatballs |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is truly a one pot dinner. So quick, easy and tasty. The recipe is in the booklet that came with my 16 cup rice cooker. I used a store brand jar of spaghetti sauce that had garlic in it so I did not use the 2 cloves of garlic. I used whole wheat pasta so it took about 25 minutes to cook. I think regular pasta would cook in the 20 minutes that the recipe states. Ingredients:
26 ounces spaghetti sauce |
3 1/2 cups water |
1/2 lb spaghetti |
1 lb frozen meatballs |
2 large garlic cloves |
2 tablespoons dried parsley |
1 teaspoon dried italian seasoning |
Directions:
1. Combine all ingredients in cooking bowl in order listed.
2. Place bowl into rice cooker and plug in the appliance; the warm light will come on.
3. Push the on switch to cook and place the lid on the cooker.
4. Set kitchen timer and cook for 20 minutes.
5. Test pasta for doneness.
6. Place the lid back on the cooker and if necessary, cook several minutes longer until pasta is tender,
7. Serve immediately.
8. If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.
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