- 1 jar (1lb., 10 oz.) marinara sauce
- 31⁄2 cups water
- 1/2 lb. spaghetti rigati or linguini
- 1 lb. frozen meatballs (1⁄2-inch size)
- 2 large cloves garlic, minced
- 2 tbsp. chopped parsley
- 1 tsp. dried Italian herbs
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. 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. Serve immediately. If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.
Makes about 8 cups/4 servings
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