Save One Tuesday evening, I was standing in front of my pantry staring at a half-jar of sun-dried tomatoes when it hit me: why not bridge the gap between the chili mac I grew up eating and the creamy Tuscan pasta my Italian neighbor wouldn't stop raving about? That night, I threw together ground beef, spinach, and cream in a way that felt completely wrong until the first bite proved otherwise. This dish became the answer to those nights when you want something hearty but also somehow elegant, without spending hours in the kitchen.
I made this for a dinner party once when my guest cancelled last-minute and I was left with ingredients prepped on my counter. Instead of being frustrated, I invited my downstairs neighbor, and we ended up eating this straight from the pot while talking about our worst kitchen disasters. She went home with the recipe written on the back of a grocery list, and I haven't heard the end of it since.
Ingredients
- 12 oz elbow macaroni: Use small pasta shapes that hold sauce well; cook it just shy of fully tender since it'll continue softening in the creamy sauce.
- 1 lb ground beef or Italian sausage: Sausage adds more flavor and depth, but ground beef keeps things lighter and lets the Tuscan elements shine through.
- 1 small yellow onion, finely diced: This is your foundation, so don't skip the dicing step; it should be small enough to disappear into the sauce.
- 3 cloves garlic, minced: Fresh garlic makes all the difference here, so mince it finely and add it right after the onions soften.
- 1 cup sun-dried tomatoes in oil, drained and chopped: These are concentrated flavor bombs; the oil they come in is liquid gold for sautéing if you want to use it.
- 4 cups baby spinach, roughly chopped: Baby spinach wilts faster and doesn't leave you with stringy pieces; add it near the end so it stays bright and fresh.
- 1 cup heavy cream: This is what transforms everything into something creamy and luxurious; don't substitute with milk or it won't have the same richness.
- 1 cup grated Parmesan cheese: Freshly grated is always better than pre-shredded, which contains anti-caking agents that can make the sauce grainy.
- 14.5 oz can crushed tomatoes: San Marzano tomatoes are worth seeking out if you can find them canned; they have fewer seeds and a sweeter flavor.
- 2 cups low-sodium chicken or vegetable broth: Low-sodium lets you control the salt level and prevents the dish from becoming oversalted as it reduces.
- 2 tbsp tomato paste: This concentrated ingredient adds umami and helps deepen the tomato flavor without watering down the sauce.
- 2 tbsp olive oil: Or use the oil from the sun-dried tomatoes jar for an extra layer of complexity.
- 1 tsp dried oregano and 1 tsp dried basil: These Italian herbs are essential; dried works perfectly here and distributes evenly throughout the sauce.
- 1/2 tsp crushed red pepper flakes: This is optional, but a tiny pinch adds warmth and keeps the dish from tasting too rich and heavy.
- Salt and black pepper: Taste as you go; the Parmesan already brings saltiness, so add conservatively.
Instructions
- Start your pasta:
- Bring a large pot of salted water to a rolling boil and add your elbow macaroni, cooking it until it's just al dente, which usually takes a minute or two less than the package recommends. Drain it in a colander and set it aside.
- Build your flavor base:
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat, then add your finely diced onion and let it soften and turn translucent for about 3 minutes. Listen for the soft sizzle; this is when you know the temperature is right.
- Welcome the garlic:
- Add your minced garlic and stir constantly for about 1 minute until the whole kitchen smells like an Italian grandmother's kitchen. You'll know it's ready when the raw edge disappears and the garlic becomes fragrant and slightly golden.
- Brown your meat:
- Add your ground beef or Italian sausage to the pot, breaking it apart with a wooden spoon as it cooks, for about 5 to 7 minutes until there's no pink left. If there's a lot of excess fat floating on top, carefully drain some of it off, but don't worry about getting every last drop.
- Layer in the tomato richness:
- Stir in your chopped sun-dried tomatoes, tomato paste, oregano, basil, and red pepper flakes if using, then cook everything together for about 2 minutes. This short cooking time helps the spices release their oils and infuse the sauce with depth.
- Add your liquid and simmer:
- Pour in the crushed tomatoes and broth, give everything a good stir, and bring it to a gentle simmer. Let it bubble quietly for about 5 minutes while the flavors start getting to know each other.
- Create the creamy magic:
- Lower the heat to medium-low, then pour in your heavy cream and sprinkle in the grated Parmesan cheese, stirring gently until everything is silky and the cheese has completely melted. The sauce should look velvety, not broken or grainy.
- Wilt in the spinach:
- Add your roughly chopped baby spinach and stir until all the leaves have wilted and turned a darker green, which should take just a minute or two. The spinach will add a subtle earthiness and beautiful color to your pot.
- Bring it all together:
- Gently fold in your cooked pasta, being careful not to break the noodles, then let everything simmer together for 2 to 3 minutes. This resting time lets the pasta absorb some of the sauce and ensures every bite tastes cohesive.
- Finish and serve:
- Taste the dish and season with salt and black pepper, keeping in mind that the Parmesan brings its own saltiness. Serve hot in bowls, with extra Parmesan on top if you're feeling generous.
Save The real magic of this dish happened when my roommate's parents visited and his mom, who is actually from Italy, asked for the recipe. Hearing her say it was a wonderful bridge between American comfort food and Italian tradition made me realize that food doesn't have to be traditionally authentic to be genuinely good.
The Cream Factor
I learned pretty quickly that heavy cream is the difference between a tomato-based pasta dish and something that feels indulgent enough for company. The moment that cream hits the warm sauce, the whole thing transforms into something silky and luxurious that doesn't taste remotely heavy despite containing cream. It's one of those cooking moments where the result feels almost unfair in how easy it was to achieve.
Working with Sun-Dried Tomatoes
Sun-dried tomatoes intimidated me at first because they felt fancy and expensive, but I quickly realized they're just tomatoes that have been concentrated through dehydration, which means their flavor is incredible. If you've bought a jar and it's been sitting in your pantry for months, don't throw it out; that oil they're packed in is liquid gold for cooking. I started using that oil in place of regular olive oil whenever I make this dish, and it adds a subtle depth that people notice even if they can't quite name it.
Making It Your Own
The beauty of this dish is how forgiving it is when you want to make adjustments based on what's in your kitchen or what you're craving. I've made vegetarian versions by skipping the meat and adding more spinach and mushrooms, and I've made it creamier by using a mix of Parmesan and fresh mozzarella. A friend swears that a tiny pinch of nutmeg at the end makes everything taste more luxurious, and she's absolutely right.
- If the sauce feels too thick, don't panic; just whisk in a splash of pasta water or broth until it reaches the consistency you like.
- Leftovers actually get better after a day in the refrigerator as the flavors deepen, though you'll want to reheat gently with a splash of cream so it doesn't dry out.
- This pairs beautifully with a crisp white wine like Pinot Grigio or a light-bodied red, and honestly, a simple green salad is all you need on the side.
Save This dish has become my go-to when I want to feel like I'm cooking something special without the stress of a complicated recipe. It's the kind of meal that makes your kitchen smell incredible and leaves everyone asking what they're eating.
Recipe FAQ
- → Can I make this vegetarian?
Yes, simply omit the ground beef or sausage and use vegetable broth instead of chicken broth. The dish remains hearty and satisfying thanks to the pasta, sun-dried tomatoes, and creamy Parmesan sauce.
- → What pasta works best?
Elbow macaroni is traditional because its shape holds the creamy sauce well. Other small pasta shapes like shells, cavatappi, or penne also work beautifully for catching the rich tomato-cream sauce.
- → Can I use milk instead of heavy cream?
Heavy cream provides the best richness and prevents sauce separation. Half-and-half can work, but the sauce will be thinner. For a lighter version, try whole milk mixed with a tablespoon of flour or extra Parmesan.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or cream to restore the sauce's creamy consistency. The pasta may absorb more liquid overnight.
- → Can I freeze this dish?
Yes, it freezes well for up to 3 months. Portion into freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator before reheating. Note that the texture may be slightly creamier if you add fresh Parmesan when reheating.
- → What wine pairs well?
A crisp Pinot Grigio cuts through the richness, or opt for a light-bodied red like Chianti that complements the tomato and sun-dried tomato flavors. The wine's acidity balances the creamy sauce beautifully.