Cheesy Ditalini Skillet with Cremini Mushrooms and Spinach

Ingredients

• 3 cups ditalini pasta
• 3 tablespoons unsalted butter
• 0.5 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 medium yellow onion, diced
• 2 medium shallots, diced
• sea salt and ground white pepper to taste
• 1 (8 ounce) package sliced cremini mushrooms
• 4 sprigs fresh thyme
• 1 (8 ounce) package fresh spinach
• 2 tablespoons all-purpose flour
• 1 teaspoon dry mustard powder
• 3 cups milk
• 1 cup shredded extra-sharp Cheddar cheese
• 1 cup shredded mozzarella cheese
• 0.67 cup panko bread crumbs
• 2 cloves garlic, pressed
• 1 tablespoon grated Grana Padano cheese, plus more for serving
• 0.25 teaspoon fresh thyme leaves, plus more for serving
• sea salt and ground black pepper to taste
• 1 tablespoon extra-virgin olive oil, or more to taste
• 0.5 teaspoon chopped fresh parsley, or more to taste

Instructions

1. Bring a large pot of lightly salted water to a boil. Add ditalini and cook, stirring occasionally, until al dente, about 9 minutes (it will continue to cook in the oven). Strain and set aside.
2. Meanwhile, melt butter in a 12-inch cast iron skillet over medium heat. Add pepper flakes and garlic powder; let bubble for about 1 minute. Incorporate onion, shallots, and a generous pinch of salt and pepper; cook and stir until onion is translucent, approximately 5 minutes. Add mushrooms, thyme sprigs, and another generous pinch of salt and pepper; cook for 3 more minutes.
3. Add spinach and another pinch of salt; cover and cook until spinach has wilted, roughly 2 to 3 minutes. Mix in flour and mustard powder; stir until fully absorbed. Cook and stir for 1 more minute.
4. Slowly pour in milk, making sure to scrape the bottom of the skillet for any stuck-on bits; continue until all of the milk has been incorporated. Bring to a boil. Reduce heat to medium-low and continue to stir until the rapid bubbling subsides. Cover and simmer for 10 minutes.
5. Preheat the oven to 375 degrees F (190 degrees C).
6. Remove the skillet from the heat. Discard the thyme sprigs. Stir in Cheddar and mozzarella cheeses. Fold in cooked ditalini until evenly combined.
7. In a bowl, whisk bread crumbs, garlic, 1 tablespoon Grana Padana cheese, thyme leaves, and a generous pinch of salt and pepper for the topping. Add 1 tablespoon olive oil at a time, working it into the crumbs until moistened and crumbly. Sprinkle evenly over the skillet.
8. Bake in the preheated oven until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and set on a wire rack to cool slightly.

Nutrition

• Calories: 420 kcal
• Fat Content: 16 g
• Fiber Content: 3 g
• Sugar Content: 7 g
• Sodium Content: 323 mg
• Protein Content: 20 g
• Cholesterol Content: 42 mg
• Carbohydrate Content: 51 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g