Wild Mushroom Pasta Alfredo With Walnuts

• 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

1. 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.
2. Cover and cook on High 2 hours. Stir in spinach just before serving.

packets, pasta, parmesan cheese, grape tomatoes, toasted walnut halves, freshly ground black pepper, fresh baby spinach, parmesan cheese

Taken from www.myrecipes.com/recipe/wild-mushroom-pasta-alfredo (may not work)