Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

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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.

a recipe photo of the Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake
Photo:

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Active Time:
15 mins
Total Time:
2 hrs 50 mins
Servings:
6
the ingredients to make the Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Ingredients

  • 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)

Directions

  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.

    a step in making the Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  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.

    a step in making the Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  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.

    a recipe photo of the Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Nutrition Information

Serving Size: about 1 1/2 cups

Calories 320, Fat 5g, Saturated Fat 2g, Cholesterol 33mg, Carbohydrates 55g, Total Sugars 18g, Added Sugars 0g, Protein 16g, Fiber 7g, Sodium 489mg, Potassium 1,349mg

EatingWell.com, March 2024

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