Creamy Tuscan Chili Mac (Printable)

Hearty pasta with ground beef, sun-dried tomatoes, spinach, and Parmesan in a creamy Tuscan-inspired sauce.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or small pasta

→ Protein

02 - 1 lb ground beef or Italian sausage

→ Vegetables

03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 cup sun-dried tomatoes in oil, drained and chopped
06 - 4 cups baby spinach, roughly chopped

→ Dairy

07 - 1 cup heavy cream
08 - 1 cup grated Parmesan cheese

→ Pantry

09 - 14.5 oz can crushed tomatoes
10 - 2 cups low-sodium chicken or vegetable broth
11 - 2 tablespoons tomato paste
12 - 2 tablespoons olive oil
13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - 0.5 teaspoon crushed red pepper flakes, optional
16 - Salt and black pepper to taste

# How To Make It:

01 - Cook the pasta according to package instructions until al dente. Drain and set aside.
02 - In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, approximately 3 minutes. Add the garlic and cook for 1 minute until fragrant.
03 - Add the ground beef or Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if necessary.
04 - Stir in the sun-dried tomatoes, tomato paste, oregano, basil, and crushed red pepper flakes. Cook for 2 minutes.
05 - Pour in the crushed tomatoes and broth. Bring to a simmer, then reduce heat and cook for 5 minutes.
06 - Stir in the heavy cream and Parmesan cheese until the sauce is creamy and cheese is fully melted.
07 - Add the spinach and stir until wilted.
08 - Gently fold in the cooked pasta. Simmer for 2-3 minutes to allow flavors to meld.
09 - Season with salt and black pepper to taste. Serve hot, garnished with extra Parmesan if desired.

# Expert Suggestions:

01 -
  • It tastes like a restaurant dish: Creamy Parmesan sauce with sun-dried tomatoes feels fancy but comes together in under 45 minutes.
  • One pot, minimal cleanup: Everything builds in the same pot, which means less standing at the sink and more time enjoying dinner.
  • Endlessly customizable: Swap proteins, add extra vegetables, or use different cheeses depending on what you have on hand.
02 -
  • Don't add the cream too hot or too fast: Rushing it can cause the cream to break or separate, and you'll lose that silky texture you're working toward.
  • That moment of hesitation before folding in the pasta is important: If the sauce tastes even slightly underseasoned before the pasta goes in, fix it now because the pasta won't absorb more seasoning effectively.
03 -
  • Drain your sun-dried tomatoes but save that oil: It's liquid gold for sautéing and adds a concentrated tomato flavor most recipes miss.
  • Finish with cold butter if your sauce seems thin: A tablespoon whisked in at the very end creates an emulsion that makes everything taste restaurant-quality.
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