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Slow-Cooker Wild Mushroom Pasta Alfredo with Walnuts

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  0 reviews
  • 10 min prep time
  • 2 hr 10 min total time
  • 8 ingredients
  • 8 servings
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Mushroom agnolotti pasta, Alfredo sauce, tomatoes are layered in slow cooker for cheesy Italian dinner.

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

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.

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
0%
Saturated Fat
18g
0%
Sodium
400mg
0%
Total Carbohydrate
35g
0%
Dietary Fiber
4g
0%
Protein
23g
23%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 4 Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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