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Prep 10min
Total2hr10min
Servings8
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Ingredients
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
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Steps
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.
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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.
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