Creamy Tuscan Chili Mac (Print Version)

Rich, comforting pasta with sun-dried tomatoes, spinach, and Parmesan for Italian flair.

# What You’ll Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Proteins

02 - 1 lb ground beef or Italian sausage

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup sun-dried tomatoes packed in oil, drained and chopped
07 - 3 cups baby spinach, roughly chopped

→ Liquids

08 - 3 cups low-sodium chicken or vegetable broth
09 - 1 can (14.5 oz) diced tomatoes with juice

→ Dairy

10 - 1 cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - 1 cup shredded mozzarella cheese

→ Seasonings and Pantry

13 - 2 tablespoons olive oil
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon dried basil
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon crushed red pepper flakes, optional
18 - Salt and black pepper to taste

# How-To Steps:

01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onion and bell pepper; sauté for 3-4 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef or Italian sausage, breaking it apart with a spoon. Cook until browned and cooked through, approximately 5-6 minutes. Drain excess fat if necessary.
04 - Stir in sun-dried tomatoes, dried oregano, basil, smoked paprika, and red pepper flakes. Cook for 1 minute.
05 - Add canned diced tomatoes with juice, broth, heavy cream, and macaroni. Stir thoroughly and bring to a gentle boil.
06 - Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture and sauce thickens slightly.
07 - Stir in chopped spinach and cook for 2 minutes until wilted.
08 - Add Parmesan and mozzarella cheeses, stirring until completely melted and sauce achieves creamy consistency. Taste and adjust seasoning with salt and pepper as needed.
09 - Transfer to serving bowls and serve immediately. Garnish with additional Parmesan and fresh basil if desired.

# Expert Hints:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The sun-dried tomatoes give you that restaurant-quality depth without any pretension.
  • One pot, minimal cleanup, maximum cozy vibes on the nights when you need them most.
02 -
  • Don't drain the pasta before adding it to the pot—it finishes cooking right there in the sauce, which is how you get that creamy texture throughout.
  • The sauce will seem a little loose when you first cover it, but the pasta absorbs liquid as it cooks and everything thickens together.
  • Add the cream after the broth and tomatoes so it doesn't break or separate from the heat shock.
03 -
  • Freshly grate your Parmesan right before you need it, never use the stuff in the green can—it has anti-caking agents that prevent it from melting smoothly into the sauce.
  • If your sauce looks too thick when you first finish, a splash of pasta water or broth loosens it without watering down the flavor.
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