12 oz No Yolks®® Dumplings
3 Tbsps canola oil
3 Tbsps butter
3/4 lb mushrooms, sliced
1 large white onion, chopped
3 each cloves garlic, minced
1 Tbsp fresh thyme, finely chopped
3/4 tsp each salt and pepper, divided
1 1/2 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, divided
1 1/2 cups shredded mozzarella cheese
3 Tbsps fresh chives, finely chopped

Cooking Directions:

  1. Preheat oven to 400°F. Cook noodles according to package directions.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 15 to 20 minutes or until golden brown and bubbly. Sprinkle with chives before serving.

Tip: Add sautéed sliced chicken breast for a more substantial one-pot meal.