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 10 min
  • Total Time 2 hr 10 min
  • Servings 8

2
jars (15 oz each) Alfredo pasta sauce
2
packages (9 oz each) refrigerated wild mushroom agnolotti pasta
1
cup shredded Parmesan cheese (4 oz)
4
cups grape tomatoes
1
cup walnut halves, toasted
Freshly ground pepper
4
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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
,
% Daily Value
Total Fat
37g
37%
(Saturated Fat
18g,
18%
),
Sodium
400mg
400%;
Total Carbohydrate
35g
35%
(Dietary Fiber
4g
4%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
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.