Slow Cooker Wild Mushroom Pasta Alfredo With Walnuts Recipes

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SLOW-COOKER WILD MUSHROOM PASTA ALFREDO WITH WALNUTS



Slow-Cooker Wild Mushroom Pasta Alfredo with Walnuts image

Mushroom agnolotti pasta, jarred Alfredo sauce, grape tomatoes and walnuts are layered in a slow cooker in this cheesy Italian dinner recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 8

Number Of Ingredients 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

Steps:

  • 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.
  • Cover; cook on High heat setting 2 hours. Stir in spinach just before serving. Garnish individual servings with shaved Parmesan cheese.

Nutrition Facts : Calories 570, Carbohydrate 35 g, Fat 2 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 400 mg

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