American•comfort

Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

This simple vegetarian pasta bake is rich in protein and comes together effortlessly in the slow cooker, for a convenient one-pot meal.

Ingredients

Quantities are shown as originally provided.

1 (15-ounce) can unsalted diced tomatoes with basil, garlic and oregano, undrained
1 (12-ounce) package frozen fire-roasted red bell peppers and onions
1 (8-ounce) package sliced fresh cremini mushrooms
2 (3-ounce) packages sun-dried tomato halves
2 cups unsalted vegetable broth
2 tablespoons sun-dried tomato pesto
1 tablespoon cornstarch
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon crushed red pepper
1 (9-ounce) package fresh linguine
5 ounces baby spinach
1/2 cup shredded low-moisture part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Torn fresh basil leaves, for garnish (optional)

1
Combine diced tomatoes, frozen peppers and onions, mushrooms, sun-dried tomatoes, broth, pesto, cornstarch, garlic powder, oregano, basil, salt, pepper and crushed red pepper in a 6-quart slow cooker; stir to mix well.
2
Cover and cook on High for 2 hours and 20 minutes, or until the vegetables are tender. Stir in linguine and spinach; cook on High for 10 more minutes.
3
Turn off slow cooker. Sprinkle the mixture with mozzarella and Parmesan. Cover and let stand until the cheese is melted, about 5 minutes. Garnish with basil, if desired.