Creamy Tuscan Chili Mac (Printable Version)

Hearty pasta with ground beef, sun-dried tomatoes, spinach, and creamy Parmesan sauce in 45 minutes.

# 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

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

# Step-by-Step Guide:

01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onion and bell pepper, cooking for 3-4 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef or 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.
05 - Add 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 achieves slight thickening.
07 - Stir in chopped spinach and cook for 2 minutes until completely wilted.
08 - Add Parmesan and mozzarella cheeses, stirring until fully melted and sauce becomes creamy. Taste and adjust seasoning with salt and pepper as needed.
09 - Transfer to serving bowls and serve hot, garnished with additional Parmesan and fresh basil if desired.

# Additional Tips::

01 -
  • Everything cooks in one pot, so you can actually sit down when its done instead of facing a sink full of dishes.
  • The sun-dried tomatoes add a sweet, concentrated punch that makes this taste like youve been simmering sauce all day.
  • Its hearty enough to satisfy the meat-and-potatoes crowd but fancy enough that guests think you planned it.
02 -
  • If the sauce looks too thick while the pasta cooks, add a splash more broth, it should be loose and saucy, not dry.
  • Dont skip stirring every few minutes or the pasta will stick to the bottom and burn, I learned that the hard way.
  • Let it sit for five minutes after you turn off the heat, the sauce thickens up and clings to the pasta better.
03 -
  • Use a deep skillet or Dutch oven with a lid, a regular pan wont hold everything and youll end up with pasta water all over the stove.
  • Grate your own Parmesan, the pre-shredded kind has anti-caking agents that make the sauce gritty instead of smooth.
  • Taste before you add salt, the broth, cheese, and sun-dried tomatoes are already salty and its easy to overdo it.
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