Rice Cooker Spaghetti With Meatballs
"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."
photo by bmartin1958
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
8 cups
- Serves:
- 4
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
- Combine all ingredients in cooking bowl in order listed.
- Place bowl into rice cooker and plug in the appliance; the warm light will come on.
- Push the on switch to cook and place the lid on the cooker.
- Set kitchen timer and cook for 20 minutes.
- Test pasta for doneness.
- Place the lid back on the cooker and if necessary, cook several minutes longer until pasta is tender,
- Serve immediately.
- If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.
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Reviews
-
I figured why not try it? It works! I’ll use this method again. I used my own meatballs (freezer) and not a pound (that would be way too much IMO). Leftovers heated up great. Next time I’ll cut back a cup of water and use extra sauce (more flavor). My rice cooker - I used the white rice cycle. Timed 40 minutes, shut off and let sit 5 minutes. Thanks for sharing. -
Tweaks
-
I made this again changing one 1 cup of water for more sauce and a little extra spice. I made the mini meatballs posted here. Same rice cooker time, 40 minutes on the white rice cycle. This comes in so handy when I don’t have time to make spaghetti the traditional way. Yum!
RECIPE SUBMITTED BY
My SO and I live in a rural area in Virginia with one dog and 3 cats. SO has a greenhouse and grows a large garden so we always have tons of fresh veggies in the spring and summer. We can and freeze some but enjoy many of them fresh straight from the garden.There is nothing I like better than being in the kitchen with a new recipe to try. My goal is at least one new one every weekend. It's the perfect relaxation after a long week at work.
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