Fry up onion, pepper and garlic in a skillet over medium heat until the edges are browned. Season with spices, salt and pepper. Deglaze with a splash of red wine. Add one can of crushed tomatoes. Heat until bubbly, then pour mixture into the pot of a rice cooker. Stir in pasta, cheese, TVP, mushrooms and water. Press Cook. When the cycle finishes, serve with a side salad, a bit of Parmesan cheese and garlic bread, if desired.
I didn't have any ricotta on hand and I forgot to add in the shredded. I did, however, use nutritional yeast which can add a cheesy, buttery flavor. (This is one of my latest experimental foods.) Cheese would make this dish even better.