Ingredients:

12 oz Dumplings
1 cup heavy cream
  (8 oz.) cream cheese, cubed
1/4 tsp salt
1/4 tsp ground black pepper
3/4 cup freshly grated Parmesan cheese, divided
1/2 cup basil pesto sauce
4 cups cauliflower, steamed
4 tsps olive oil
1/3 cup bread crumbs
2 Tbsps fresh basil leaves, chiffonade

Cooking Directions:

1. Preheat oven to 400˚F. Cook pasta according to package directions.

2. Meanwhile, in large skillet set over medium-high heat, bring cream to boil. Reduce heat to medium-low; whisk in cream cheese, salt and pepper until smooth. Stir in 1/2 cup Parmesan cheese and pesto.

3. Toss together sauce, pasta and cauliflower until well coated.

4. Transfer to greased 13- x 9-inch baking dish. Stir together bread crumbs, remaining Parmesan and oil. Scatter over casserole.

5. Bake for 15 to 18 minutes or until golden brown and heated through. Sprinkle with basil before serving.

6. Tips: For variations, substitute sun-dried tomato pesto or olive tapenade for basil pesto.