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

10

Minutes

Total Time

2:10

Hrs:Mins

Makes

8

servings

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.
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*:
      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.