Cremini & Spinach Cheesy Ditali Skilet

4/21/2021

Cremini & Spinach Cheesy Ditali Skillet

Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 5 - 6 Servings

Bring a large pot of cold, salted water to a boil on medium high heat. Once boiled, add the ditali pasta and cook according to package directions minus a minute or two because it will continue to cook in the oven. Strain and set aside until needed.

In the meantime, begin melting the butter in a 12” cast iron skillet set to medium heat. Once melted, add the pepper flakes & garlic. Let that bubble for about a minute before adding in the onions, shallots, and a good pinch of salt and pepper. Stir and cook 5 minutes. Add the mushrooms, fresh thyme sprigs, and another generous pinch of salt and pepper. Continue to cook for about 3 – 4 minutes before adding in all of the spinach, another good pinch of salt, and covering. Cook until spinach has wilted (2 – 3 mins), then, stir in the flour until it has been fully absorbed. Continue to stir and cook for another minute.

Slowly pour in the milk, making sure to scrape the bottom of pan for any crusty bits. Continue until all of the milk has been added. Stir, and bring to a boil. Once the sauce boils, reduce heat to medium low and continue to stir until the rapid bubbling stops. Cover and simmer for 10 minutes.

Remove the sauce from the heat, pluck out the thyme sprigs, and stir in the two cheeses. Fold in the cooked ditali until everything is nice and combined.

In a small bowl, whisk together the crumbs, garlic, grana Padano cheese, thyme leaves, and a good pinch of salt and pepper. Add EVOO 1 Tbsp. at a time and work it into the crumbs until they are moistened and crumbly.

Sprinkle the crumbs over the skillet and place it into the oven to bake. Bake for 20 – 25 minutes until the skillet is bubbly and top is golden. Remove from oven and set onto a wire cooling rack.