Mushroom, Ricotta and Spinach Dumpling Noodle Bake
- Servings: 6
- Prep: 10
- Cook Time: 30
This cheesy noodle bake with mushrooms and a creamy sauce is pure comfort food.
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Ingredients
| 12 oz | No Yolks® Dumplings |
| 3 Tbsps | canola oil |
| 3 Tbsps | butter |
| 3/4 lb | mushrooms, sliced |
| 1 large | white onion, chopped |
| 3 | garlic cloves, minced |
| 1 Tbsp | fresh thyme, finely chopped |
| 3/4 tsp | salt |
| 3/4 tsp | pepper |
| 1 1/3 cups | heavy cream |
| 1/3 cup | dry white wine |
| 8 oz | baby spinach |
| 1 tsp | ground nutmeg |
| 8 oz | ricotta cheese |
| 1 cup | freshly grated Parmesan cheese |
| 1 1/2 cups | shredded mozzarella cheese |
| 3 Tbsps | fresh chives, finely chopped |
Directions
- Preheat oven to 400°F. Cook noodles according to package directions.
- Meanwhile, heat oil and butter in large skillet set over high heat; cook mushrooms, onion, garlic, thyme, salt and pepper for 5 to 8 minutes or until mushrooms start to brown.
- Stir in cream and wine; bring to boil. Reduce heat to medium; cook for 3 to 5 minutes or until slightly thickened. Stir in spinach and nutmeg; cook for 1 to 2 minutes or until wilted.
- Remove from heat; stir in noodles, ricotta and 1/2 cup Parmesan until well coated. Scrape into greased 13- x 9-inch baking dish. Sprinkle with mozzarella and remaining Parmesan.
- Bake for 15 to 20 minutes or until golden brown and bubbly. Sprinkle with chives before serving.
Tips
Add sautéed sliced chicken breast for a more substantial one-pot meal.
