rice cooker spaghetti with meatballs

Name: Rice Cooker Spaghetti with Meatballs
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 jar(s) (1lb., 10 oz) marinara sauce; 3 1/2 cup(s) water; 1/2 pound(s) spaghetti, rigati, or linguini; 1 pound(s) frozen meatballs (1/2 inch size); 2 large cloves garlic, minced; 2 tablespoon(s) chopped parsley; 1 teaspoon(s) dried italian herbs

13 Pinches

Becky Farley

Fairview, TX

Updated on Jan 1, 2015

This recipe is from the Black & Decker 16-cup Rice Cooker book.

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prep time 10 Min

cook time 20 Min

method Rice Cooker

yield 4 servings (about 8 cups)

Ingredients

1 jar (1lb., 10 oz) marinara sauce
3 1/2 cups water
1/2 pound spaghetti, rigati, or linguini
1 pound frozen meatballs (1/2 inch size)
2 large cloves garlic, minced
2 tablespoons chopped parsley
1 teaspoon dried italian herbs

How To Make rice cooker spaghetti with meatballs

Step 1

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." Place the lid on the cooker.

Step 2

Set kitchen timer and cook for 20 minutes. Test pasta for doneness. Place the lid back on the .cooker. If necessary, cook several minutes longer until pasta is tender
Step 3

Serve immediately. If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.
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