Into a rice cooker put:
2 cups dry pasta (I use Penne)
2 cups water or broth (I use veggie broth)
1 cup favorite bottled spaghetti sauce
1/4 cup shredded parmesan or mozzerella cheese
Cover and start rice cooker. When it dings about 18 minutes later, open lid, stir and serve.
I love the way the broth deepens the flavor of the pasta. Sometimes we add a diced zucchini.