Mushroom agnolotti pasta, jarred Alfredo sauce, grape tomatoes and walnuts are layered in a slow cooker in this cheesy Italian dinner recipe.
Slow-Cooker Wild Mushroom Pasta Alfredo with Walnuts
- Prep Time 10 min
- Total 2 hr 10 min
- Servings 8
- Ingredients 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
Instructions
-
Step1Spray 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.
-
Step2Cover; cook on High heat setting 2 hours. Stir in spinach just before serving. Garnish individual servings with shaved Parmesan cheese.
Nutrition
570
Calories
37g
Total Fat
23g
Protein
35g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 570
- Total Fat
- 37g
- 0%
- Saturated Fat
- 18g
- 0%
- Sodium
- 400mg
- 0%
- Total Carbohydrate
- 35g
- 0%
- Dietary Fiber
- 4g
- 0%
- Protein
- 23g
% 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 1/2Tips from the Betty Crocker Kitchens
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