Feel free to replace the sun-dried tomato pesto with basil pesto, offering a fresh twist on the dish.

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.

a recipe photo of the Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

Photo: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.

the ingredients to make the Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Garnish with basil, if desired.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

a step in making the Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

a step in making the Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

a recipe photo of the Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell