Slow Cooker Wild Mushroom Pasta Alfredo With Walnuts Recipe

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

Preparation

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.

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