Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

Ingredients

• 1 can diced tomatoes with basil, garlic and oregano, undrained
• 1 cup frozen fire-roasted red bell peppers and onions
• 1 cup sliced fresh cremini mushrooms
• ½ cup sun-dried tomato halves
• 2 cups reduced-sodium vegetable stock
• 2 tablespoons sun-dried tomato pesto
• 1 tablespoon corn flour
• 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
• 500g whole wheat spaghetti
• 2 cups baby spinach
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• torn fresh basil leaves, for garnish (optional)

Preparation

1. combine diced tomatoes, frozen peppers and onions, mushrooms, sun-dried tomatoes, stock, 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.