Name: Cremini and Spinach Cheesy Ditalini Skillet
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Ditalini pasta - 3 cups; Unsalted butter - 3 tablespoons; Red pepper flakes - ½ teaspoon; Garlic powder - 1 teaspoon; Yellow onion, diced - 1 medium; Shallots, diced - 2 medium; Sea salt and ground white pepper to taste - 2 medium; Sliced cremini mushrooms - 1 (8 ounce) package; Fresh thyme - 4 sprigs; Fresh spinach - 1 (8 ounce) package; All-purpose flour - 2 tablespoons; Dry mustard powder - 1 teaspoon; Milk - 3 cups; Shredded extra-sharp Cheddar cheese - 1 cup; Shredded mozzarella cheese - 1 cup; Panko bread crumbs - ⅔ cup; Garlic, pressed - 2 cloves; Grated Grana Padano cheese, plus more for serving - 1 tablespoon; Fresh thyme leaves, plus more for serving - ¼ teaspoon; Sea salt and ground black pepper to taste - ¼ teaspoon; Extra-virgin olive oil, or more to taste - 1 tablespoon; Chopped fresh parsley, or more to taste - ½ teaspoon

Ingredients for - Cremini and Spinach Cheesy Ditalini Skillet

1. Ditalini pasta 3 cups

2. Unsalted butter 3 tablespoons

3. Red pepper flakes ½ teaspoon

4. Garlic powder 1 teaspoon

5. Yellow onion, diced 1 medium

6. Shallots, diced 2 medium

7. Sea salt and ground white pepper to taste 2 medium

8. Sliced cremini mushrooms 1 (8 ounce) package

9. Fresh thyme 4 sprigs

10. Fresh spinach 1 (8 ounce) package

11. All-purpose flour 2 tablespoons

12. Dry mustard powder 1 teaspoon

13. Milk 3 cups

14. Shredded extra-sharp Cheddar cheese 1 cup

15. Shredded mozzarella cheese 1 cup

16. Panko bread crumbs ⅔ cup

17. Garlic, pressed 2 cloves

18. Grated Grana Padano cheese, plus more for serving 1 tablespoon

19. Fresh thyme leaves, plus more for serving ¼ teaspoon

20. Sea salt and ground black pepper to taste ¼ teaspoon

21. Extra-virgin olive oil, or more to taste 1 tablespoon

22. Chopped fresh parsley, or more to taste ½ teaspoon

How to cook deliciously - Cremini and Spinach Cheesy Ditalini Skillet

1 . Stage

Bring a large pot of lightly salted water to a boil. Cook ditalini in the boiling water, stirring occasionally, until not quite done, about 9 minutes (it will continue to cook in the oven.) Strain and set aside.

2 . Stage

In the meantime, melt butter in a 12-inch cast iron skillet over medium heat. Add pepper flakes and garlic powder; let bubble for about 1 minute. Add onion, shallots, and a good pinch of salt and pepper; cook and stir until onion is translucent, about 5 minutes. Add mushrooms, thyme sprigs, and another generous pinch of salt and pepper; cook for 3 more minutes.

3 . Stage

Add spinach and another pinch of salt; cover and cook until spinach has wilted, 2 to 3 minutes. Add flour and mustard powder; stir until it has been fully absorbed. Cook and stir for 1 more minute.

4 . Stage

Slowly pour in milk, making sure to scrape the bottom for any crusty bits; continue until all of the milk has been absorbed. Bring to a boil. Reduce heat to medium-low and continue to stir until the rapid bubbling stops. Cover and simmer for 10 minutes.

5 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

6 . Stage

Remove the sauce from the heat. Pluck out and discard the thyme sprigs. Stir in Cheddar and mozzarella cheeses. Fold in cooked ditalini until everything is nice and combined.

7 . Stage

Whisk bread crumbs, garlic, 1 tablespoon Grana Padana cheese, thyme leaves, and a good pinch of salt and pepper for topping together in a bowl. Add 1 tablespoon olive oil at a time, working it into the crumbs until they are moistened and crumbly. Sprinkle over the skillet.

8 . Stage

Bake in the preheated oven until bubbly and golden on top, 20 to 25 minutes. Remove from the oven and set on a wire rack.