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Nutrition Facts
Serving Size 1 (276g) Recipe makes 3 servings
Calories 173
Calories from Fat 48		(27%)
Amount Per Serving		%DV
	Total Fat 5.4g	8%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 743mg		30%
Potassium 341mg		9%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 2.1g	8%
	Sugars 4.0g
Protein 7.7g		15%
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Pasta in a Rice Cooker 2007

Recipe #231964 | 25 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: andypandy
Jun 3, 2007

This is simple, while you are making your salad, slicing the bread, pouring your wine, and setting the table, your meal will be made all in twenty minutes. This does not come out starchy, it cooked exactly right. Give it a try in your rice cooker soon. Please remember the sauce you use should be the one that you like the best. Measure accurately the water, sauce, and the pasta. Do not think heaping is the same as two cups, if you do, then you are risking a starchy saucey result. Also I have used rigatoni and penne always with good result.

SERVES 3 (change servings and units)

Ingredients

2 cups water or broth, of choice
1 cup homemade tomato sauce
1/4 cup cooked ground beef (optional) or bulk cooked hot sausage (optional)
1/4 teaspoon salt
1 teaspoon olive oil
1/8 teaspoon dried oregano
1/8 cup romano cheese
2 cups uncooked rigatoni pasta or penne

Directions

1
Place all in rice cooker in order given, and stir once. Add the salt depending on the saltiness of the cheese you are using, salt is an option.
2
Close lid and flip the switch to on.
3
When cooker turns off, open stir, and close again leave on warm for two or three minutes or until ready to serve.
4
I pan fry any bulk meat and freeze in 1/4 cup pack size, and also pack sauce into 1 cup size. Then if I want this I just take it out earlier in the day and defrost, that way this is always something to make.

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Featured Reviews for This Recipe

From: Donna mum

On Oct 8, 2009

Not exactly what I expected, and was very dissapointed. The tomatoe sauce was very strong and overpowering. It just tasted just like tomotoe sauce.

0 people found this review helpful

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From: CanadianEmily

On Dec 30, 2008

Not exactly gourmet but very quick and easy, and takes stuff you're likely to have on hand to make a meal that basically cooks itself. My husband said it tastes like Chef Boyardee (a compliment). I found the pasta was cooked perfectly and the sauce was good, I liked the way it coated every piece of pasta. I used macaroni and a soy version of ground "beef" since we are vegetarian. I also substituted half parmesan and half mozzarella for the romano cheese. It turned our really well. Thanks for sharing your recipe!

3 people found this review helpful

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From: HappySphinx

On Aug 31, 2008

Thanks for sharing this recipe! EXCELLENT recipe for the rice cooker! very quick, easy pasta. I've made it so many times I couldn't even hazard a guess at the number. My husband has decided its one of his favorite recipes for me to play with. I have taken to substituting/adding pasta-friendly bits from the fridge in need of consumption. successful so far: cooked & shredded chicken, corned beef, shitake mushrooms, olives, pesto sauce instead of tomato sauce.

6 people found this review helpful

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From: Gerry

On Mar 2, 2008

Wow! That Pasta in a Rice Cooker is AWESOME. My first attempt using this method and am so impressed with the end result. Perfect pasta in twenty minutes - no mess no fuss - and no left overs. Will be making up packets of the hamburger and keep sauce on hand for those times when I need a good meal in a hurry. Now if only I had picked up a bottle of white wine to go with that lovely pasta! Thank you for recipe that is so a repeatable.

5 people found this review helpful

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