Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

4.5
(6)
5 Reviews

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.

By
Amanda Stanfield
Amanda Stanfield Headshot
Amanda Stanfield

Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.

EatingWell's Editorial Guidelines
Published on March 7, 2024
Tested by
Melissa Gray
Melissa Gray
Tested by Melissa Gray

A graduate of the Culinary Institute of America, Melissa Gray trained in traditional French-style cooking, restaurant and front-of-house management. Since transitioning to recipe development and food styling in 2015, Melissa has developed over 1,500 original recipes and styled in over 300 photo shoots.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
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
Nutrition Profile:
Sesame-Free Diabetes-Friendly Soy-Free Heart-Healthy Vegetarian High-Protein
the ingredients to make the Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Cook Mode (Keep screen awake)

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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