This simple vegetarian pasta bake is rich in protein and comes together effortlessly in the slow cooker, for a convenient one-pot meal. The combination of sun-dried tomatoes, sun-dried tomato pesto and plenty of veggies delivers a mix of sweet and savory flavors with every bite. Feel free to replace the sun-dried tomato pesto with basil pesto, offering a fresh twist on the dish.

Ingredient

• 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)

Direction

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.