Sunday, April 25, 2010

Diane's Lamb and Cheese Pasta in Rice Cooker

Diane's Lamb and Cheese Pasta in Rice Cooker

(100% Simply Filling Weight Watchers)


Feeds 4 -6 hungry people

1 pound ground lamb
1 tablespoon olive oil

2 cups thinly sliced leeks
5 (or more) cloves of garlic minced
1 tablespoon dried oregano
1 pound whole grain pasta
1 6 ounce can tomato paste
4 cups of water
1 30+ ounce can chopped tomatoes
1 13 ounce can tomato sauce
8 ounces fat free ricotta

Parmesan cheese to pass


1 - In Rice Cooker with browning cycle, (use a skillet if no browning cycle available)brown lamb in olive oil. If a skillet was used, pour into the rice cooker.

2 - Add the garlic and leeks on top of lamb and stir to mix.

3 - Add dry pasta and remaining ingredients other than the tomato sauce and ricotta. Stir to mix.

4 - Set Rice Cooker to cook. Mine is on "Mix" cycle, but the white rice cycle will also work.

5 - About 5 minutes before it is done or when it switches to keep warm, pour in the 13 ounce can of tomato sauce and the cheese. Stir to combine and close cooker to heat through.

6 - Serve with grated Parmesan cheese to pass.


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