Mushroom, Ricotta and Spinach Dumpling Noodle Bake
This cheesy noodle bake with mushrooms and a creamy sauce is pure comfort food.
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.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
