Ingredient Pasta and Noodle Pasta by Shape Linguine Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake 4.4 (10) 9 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 Amanda Stanfield is a Test Kitchen assistant at EatingWell. 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 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More 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 Save Rate PRINT Share Close Credit: 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 Soy-Free Vegetarian High-Protein Jump to Nutrition Facts Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings 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 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. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell 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. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell 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. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell EatingWell.com, March 2024 Save Rate Print Nutrition Facts (per serving) 313 Calories 12g Fat 40g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1 1/2 cups Calories 313 % Daily Value * Total Carbohydrate 40g 15% Dietary Fiber 3g 11% Total Sugars 7g Added Sugars 0g 0% Protein 13g 26% Total Fat 12g 15% Saturated Fat 6g 28% Cholesterol 56mg 19% Vitamin A 237µg Vitamin C 41mg 46% Vitamin D 0µg Vitamin E 2mg 13% Folate 137µg Vitamin K 134µg Sodium 747mg 32% Calcium 189mg 15% Iron 3mg 16% Magnesium 65mg 15% Potassium 626mg 13% Zinc 2mg 16% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.