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.


12 ozNo Yolks® Dumplings
3 Tbspscanola oil
3 Tbspsbutter
3/4 lbmushrooms, sliced
1 largewhite onion, chopped
3garlic cloves, minced
1 Tbspfresh thyme, finely chopped
3/4 tspsalt
3/4 tsppepper
1 1/3 cupsheavy cream
1/3 cupdry white wine
8 ozbaby spinach
1 tspground nutmeg
8 ozricotta cheese
1 cupfreshly grated Parmesan cheese
1 1/2 cupsshredded mozzarella cheese
3 Tbspsfresh chives, finely chopped


  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.


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