Spaghetti Rice Cooker
Transform your weeknight dinner game with this genius one-pot *Spaghetti Rice Cooker* recipe that combines convenience with flavor-packed results. Perfect for busy schedules, this innovative method lets your rice cooker do all the heavy lifting, simmering spaghetti directly in a savory medley of garlic, onion, ground beef, diced tomatoes, and Italian seasonings. No extra pots or strainers required—just add your pasta and broth, stir occasionally, and let the cooker work its magic. In under 30 minutes, you'll have tender pasta coated in a rich, homemade tomato sauce, finished with a sprinkle of melty Parmesan and fresh basil for a touch of elegance. Whether you're short on time or kitchen space, this spaghetti recipe is your ultimate go-to for a satisfying, mess-free meal. Perfect for cozy family dinners or casual comfort food nights, it’s a guaranteed hit.
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Recipe Information
Ingredients
- 250 grams Spaghetti
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Onion
- 200 grams Ground beef
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 3 cups Chicken or vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 50 grams Grated Parmesan cheese
- 5 leaves Fresh basil leaves
- 0.5 teaspoons Optional red chili flakes
Instructions
Break the spaghetti into halves or thirds, depending on the size of your rice cooker, and set aside.
Peel and finely mince the garlic. Dice the onion into small pieces.
Set the rice cooker to its 'Cook' mode and heat the olive oil.
Sauté the minced garlic and diced onion in the rice cooker bowl until fragrant and translucent, about 3-4 minutes.
Add the ground beef to the rice cooker and cook until browned, stirring occasionally to break it up into smaller pieces, about 5-6 minutes.
Stir in the canned diced tomatoes, tomato paste, Italian seasoning, salt, pepper, and optional red chili flakes. Mix everything well.
Add the spaghetti to the rice cooker and pour in the chicken or vegetable broth, ensuring all the pasta is submerged in the liquid. If needed, press the spaghetti lightly with a spoon to make sure it is evenly distributed.
Close the lid of the rice cooker and let it cook on 'Cook' mode for 15 minutes. Occasionally open the lid to stir the mixture to ensure even cooking and prevent the pasta from sticking to the bottom.
After 15 minutes, check if the spaghetti is fully cooked. If needed, cook for an additional 5 minutes, adding a small splash of water or broth if the mixture becomes too dry.
Once the spaghetti is cooked, switch the rice cooker to its 'Warm' mode and stir in the grated Parmesan cheese to melt it into the sauce.
Serve hot, garnished with freshly torn basil leaves and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6472 mg | 281% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 26.7 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 828 mg | 64% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
