This pasta recipe can be prepared in the traditional way on top of the stove, and I have done that many times. However, once you make pasta in your rice cooker, you will be spoiled! This dish cooks the pasta in the sauce, and then you just top with your favorite cheese!
There are different kinds of rice cookers, and I have three of them. If you are only going to buy one, I suggest you buy a larger one, instead of a tiny one. I do use my tiny one ocassionally, but it is prone to boil-overs. I usually use it for just a side dish or lunch for my daughter and I.

There is no tedious boiling of pasta and then baking in the oven. You can vary the pasta and cheese you use, but the principle is the same. You also might be glad you are saving on your heat bill, with no oven to heat up.

Ingredients:

One 28 ounce large can crushed tomatoes

One can water
One 13 Ounce box of Whole Wheat Penne Pasta
Pepper Jack Cheese, 1/2 block
Small Amount of Parmesan Cheese

1 Tablespoon garlic Powder

2 Tablespoons Dried Minced Onions

1/2 Tablespoon dried parlsey
(I buy the cheapest dried spices Walmart for fifty cents!)

2 -3 Tablespoons of Oil, Your choice
1 Tablespoon white sugar
1 Tablespoon apple cider vinegar

Instructions:

Add Oil to the Rice Cooker pan, and swirl it around to coat the sides.

Add the tomatoes and the water.

Add Remaining spices, sugar and vinegar.

Push the cook button on your rice cooker, and allow the liquids to get hot.

Add the Pasta, and allow to cook. You will need to stir ocassionally to avoid sticking, and hit the cook button again.
When the pasta is done, Add Monterey Jack and some Parmesan Cheese. Allow to cook and Stir.

Top with some more Parmesan on the top.

This will quickly be your favorite Pasta Recipe!