Creamy Tuscan Chili Mac (Printable version)

Rich pasta with beef, sun-dried tomatoes, spinach, and Parmesan in a creamy sauce.

# What you need:

→ Pasta

01 - 12 oz elbow macaroni

→ Meats

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

→ Spices and Pantry

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

# How to Make It:

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, paprika, and red pepper flakes. Cook for 1 minute to toast spices.
05 - Add diced tomatoes with juice, broth, heavy cream, and pasta. 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 melted and fully incorporated. Taste and adjust salt and pepper as needed.
09 - Serve immediately while hot. Garnish with additional Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and feels fancy enough to impress people, but casual enough that you won't stress making it on a weeknight.
  • The combination of sun-dried tomatoes and spinach gives you that Italian restaurant feeling without leaving your kitchen.
  • Once everything hits that Dutch oven, it basically cooks itself while you pour a glass of wine and actually relax.
02 -
  • Don't skip draining the sun-dried tomatoes properly because excess oil will make your sauce greasy instead of creamy, and that's the difference between feeling indulgent and feeling heavy.
  • Grate your cheese fresh because pre-shredded cheese has anti-caking agents that make it clumpy when it melts, and you'll end up with little grainy bits instead of a silky sauce.
03 -
  • If your sauce seems too thick while simmering, add broth a half-cup at a time instead of panicking and overcorrecting, because you can always add more but you can't take it back.
  • Taste as you go, especially after you add the cheeses, because they're salty and you don't want to end up over-seasoning everything at the end.
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