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Slow-Cooker Sun-Dried Tomato and Spinach Pasta Bake
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
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon crushed red pepper
  • 1 ( 9- ounce) package fresh  linguine
  • 5 ounces baby spinach
  • ½ cup shredded low-moisture part-skim mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Torn fresh basil leaves, for garnish (optional)
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