recipeName: 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)
steps: 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.
NER: tomatoes basil garlic oregano red bell peppers onions cremini mushrooms tomato halves vegetable stock tomato pesto corn flour garlic powder oregano basil salt pepper red pepper wheat spaghetti baby spinach mozzarella cheese parmesan cheese basil