Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

Caregory : Dinner Ideas

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.


    • 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.



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