Slow-Cooker Wild Mushroom Pasta Alfredo with Walnuts

Mushroom agnolotti pasta, Alfredo sauce, tomatoes are layered in slow cooker for cheesy Italian dinner.

  • prep time 10 min
  • total time 2 hr 10 min
  • ingredients 8
  • servings 8

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
  • 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.
  • 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.
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