Slow-Cooker Wild Mushroom Pasta Alfredo with Walnuts

Slow-Cooker Wild Mushroom Pasta Alfredo with Walnuts

Mushroom agnolotti pasta, jarred Alfredo sauce, grape tomatoes and walnuts are layered in a slow cooker in this cheesy Italian dinner recipe.

Prep Time



Total Time






jars (15 oz each) Alfredo pasta sauce
packages (9 oz each) refrigerated wild mushroom agnolotti pasta
cup shredded Parmesan cheese (4 oz)
cups grape tomatoes
cup walnut halves, toasted
Freshly ground pepper
cups fresh baby spinach leaves
Shaved Parmesan cheese, if desired
  1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spoon 1 cup of the Alfredo sauce in bottom of slow cooker. Spread 1 package of the pasta over sauce. Top with 1/2 cup of the shredded cheese, 2 cups of the tomatoes and 1/2 cup of the walnuts. Sprinkle with pepper. Repeat layers once. Top with 1 cup Alfredo sauce. Refrigerate remaining Alfredo sauce for another use.
  2. Cover; cook on High heat setting 2 hours. Stir in spinach just before serving. Garnish individual servings with shaved Parmesan cheese.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 570
    • Total Fat 37g
      • (Saturated Fat 18g,),
    • Sodium 400mg;
    • Total Carbohydrate 35g
      • (Dietary Fiber 4g,
    • Protein 23g;
    Percent Daily Value*:
      • 1 Starch;
      • 1/2 Other Carbohydrate;
      • 1 Vegetable;
      • 4 Lean Meat;
      • 2 1/2 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.