Appealing to the eye and palette, Wild Mushroom Pasta Alfredo with Walnuts takes minimal cooking time in the slow cooker. And talk about hands-off cooking, even the past cooks in the slow cooker.
Agnolotti are square ravioli packets typically filled with meat and/or vegetables.
2 (15-oz.) jars Alfredo sauce
2 (9-oz.) packages refrigerated wild mushroom agnolotti pasta
1 cup (4 oz.) shredded Parmesan cheese
4 cups grape tomatoes
1 cup toasted walnut halves
Freshly ground black pepper
4 cups fresh baby spinach
Garnish: shredded Parmesan cheese
How to Make It
Spoon 1 cup Alfredo sauce into a lightly greased 3 1/2- to 4-qt. slow cooker. Top with 1 package pasta, 1/2 cup Parmesan cheese, 2 cups tomatoes, and 1/2 cup walnuts. Sprinkle with pepper. Repeat layers once. Top with 1 cup Alfredo sauce. Reserve remaining Alfredo sauce for other uses.
Cover and cook on High 2 hours. Stir in spinach just before serving.
Our Best Slow Cooker Suppers
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.