Baked Penne with Chicken Sausage and Red Pepper Pesto

Serves 4

Cooking Time 2 to 3 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Smoky and sweet, roasted red peppers star in a potently flavored pesto in this surprisingly simple casserole. To start, we processed jarred roasted red peppers with olive oil, garlic, and thyme. Then, we combined the pesto with penne (toasted briefly in the microwave) in the slow cooker, adding Italian chicken sausage for heartiness. For freshness and color, we stirred in more pesto and a few cups of baby spinach once the casserole had finished cooking. Finally, for a gooey, tangy topping, we placed a few slices of provolone over the pasta and let it melt. Click here for more information on cooking pasta in the slow cooker and making a foil collar. See the sidebar that follows the recipe.

3	cups jarred roasted red peppers, patted dry
¼	cup plus 2 teaspoons extra-virgin olive oil
2	garlic cloves, peeled
½	teaspoon dried thyme
	Salt and pepper
8	ounces (2½ cups) penne
1	cup boiling water
1	pound hot or sweet Italian chicken sausage, casings removed
4	ounces (4 cups) baby spinach
6	ounces sliced deli provolone cheese

1. Process peppers, ¼ cup oil, garlic, thyme, ½ teaspoon salt, and ½ teaspoon pepper in food processor until smooth, 30 to 60 seconds, scraping down sides of bowl as needed. Measure out and reserve ½ cup pesto.

2. Line slow cooker with aluminum foil collar and spray with vegetable oil spray. Microwave penne and remaining 2 teaspoons oil in bowl at 50 percent power, stirring occasionally, until some pieces look toasted and blistered, 3 to 5 minutes. Transfer hot pasta to prepared slow cooker and immediately stir in boiling water (pasta will sizzle). Pinch off sausage into tablespoon-size pieces and drop over pasta. Stir in remaining pesto, cover, and cook until pasta is tender, 2 to 3 hours on high.

3. Remove foil collar. Gently stir in reserved ½ cup pesto, adjusting sauce consistency with extra hot water as needed. Season with salt and pepper to taste. Stir in spinach, then lay provolone on top of pasta. Cover and cook on high until spinach is wilted and cheese is melted, about 5 minutes. Serve.