slow-cooker sun-dried tomato & spinach pasta bake

Serves: 6

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)

Method:
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.
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.
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.