Save There's a particular Tuesday evening I won't forget, when I stood in my kitchen with leftover sun-dried tomatoes and a craving for something that felt both fancy and deeply comforting. I'd been making the same chili mac since college, but that night I wanted to elevate it somehow, to add layers instead of just heat. What emerged was this creamy Tuscan version, and the moment the spinach wilted into that rich, tomato-cream sauce, I knew I'd stumbled onto something worth making again and again.
I made this for my sister's book club night once, thinking it might be too casual for the occasion, but it became the dish everyone asked about before dessert even arrived. One guest said it tasted like Italy decided to visit her childhood comfort food, and honestly, that's exactly what I was going for.
Ingredients
- 12 oz elbow macaroni: Don't overcook it before the simmer—it'll finish cooking in the sauce and stay tender without turning mushy.
- 1 lb ground beef or Italian sausage: Italian sausage adds herbaceous depth, but ground beef keeps things simple; choose whatever matches your mood.
- 1 medium yellow onion and 3 garlic cloves: These build your flavor foundation—mince the garlic fine so it dissolves into the sauce.
- 1 red bell pepper: The sweetness balances the tang from the tomatoes and sun-dried tomatoes beautifully.
- 1 cup sun-dried tomatoes in oil: This is where the Tuscan soul lives; drain them well but save some of that oil for extra flavor.
- 3 cups baby spinach: Add it at the very end so it keeps its texture and bright color.
- 3 cups chicken or vegetable broth: Low-sodium lets you control the salt level as you taste.
- 1 can (14.5 oz) diced tomatoes: The juice matters as much as the tomatoes themselves.
- 1 cup heavy cream: This transforms the dish from simple to silky; don't skip it.
- 1 cup Parmesan and 1 cup mozzarella: Freshly grated Parmesan melts faster and tastes sharper; mozzarella adds creamy stretch.
- Dried oregano, basil, smoked paprika, and red pepper flakes: This spice blend is what gives the dish its warmth and complexity.
- 2 tbsp olive oil: Good quality makes a difference in how the flavors come together.
Instructions
- Heat your oil and start with vegetables:
- Warm the olive oil in your Dutch oven over medium heat until it shimmers slightly, then add the diced onion and red pepper. You want them softened but not limp—about 3 to 4 minutes, stirring occasionally until the onion becomes translucent and the pepper softens.
- Bloom the garlic:
- Add your minced garlic and let it cook for just 1 minute; you'll smell it wake up in the pan, which means it's ready.
- Brown the meat:
- Add the ground beef or sausage, breaking it apart as it cooks with a wooden spoon. After 5 to 6 minutes, it should be fully cooked through with no pink remaining—drain off any excess fat if the pan looks too greasy.
- Build flavor with sun-dried tomatoes and spices:
- Stir in the chopped sun-dried tomatoes, oregano, basil, smoked paprika, and red pepper flakes if using. Toast everything together for about 1 minute so the spices release their oils into the fat.
- Add liquids and pasta:
- Pour in the diced tomatoes with their juice, the broth, heavy cream, and uncooked macaroni all at once. Stir well to combine, then bring to a gentle boil—you'll see the edges bubble first.
- Simmer until pasta is tender:
- Reduce heat to medium-low, cover loosely, and simmer for 10 to 12 minutes, stirring occasionally. The pasta will absorb liquid and soften, and the sauce will thicken naturally; taste a noodle to check for doneness.
- Wilt the spinach:
- Add the chopped spinach and stir for about 2 minutes until it turns darker green and softens into the sauce.
- Melt in the cheeses:
- Add the Parmesan and mozzarella, stirring constantly until completely melted and creamy. Taste and adjust salt and black pepper to your preference.
- Serve immediately:
- Ladle into bowls while it's hot and top with extra Parmesan and fresh basil if you have it.
Save There's something about serving this dish that makes people pause mid-conversation, forks raised, eyes closed for a moment. That's when I know I've gotten it right.
Making It Your Own
This recipe welcomes improvisation once you understand the balance. I've added mushrooms when I had them, swapped the heavy cream for half-and-half on lighter nights, and even stirred in a handful of fresh basil at the end instead of dried. The structure stays solid—vegetables, protein, tomatoes, cream, cheese—but the details are yours to play with.
Storage and Reheating
This dish keeps beautifully in the refrigerator for up to 3 days in an airtight container, and reheats gently on the stove with a splash of broth or cream to loosen it back up. The flavors actually deepen overnight, which is why I often make this on Sunday knowing Monday's dinner is already half won.
Wine Pairing and Serving Ideas
A crisp Pinot Grigio or light Chianti complements the creamy sauce and sun-dried tomatoes without overwhelming them. Serve this alongside a simple green salad dressed with lemon vinaigrette, warm crusty bread for soaking up the sauce, or even a light Caesar salad if you want something fresh against the richness.
- A squeeze of fresh lemon juice just before serving brightens everything up.
- Fresh basil, thyme, or even a tiny pinch of nutmeg will deepen the flavor in unexpected ways.
- This scales easily—double or halve the recipe depending on how many you're feeding.
Save This creamy Tuscan chili mac exists in that sweet spot where effort and reward perfectly align—impressive enough for guests, comforting enough for yourself on a quiet night. Once you make it, it becomes the dish you'll turn to again and again.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, simply replace the ground beef or Italian sausage with plant-based crumbles. Use vegetable broth instead of chicken broth to keep it entirely vegetarian.
- → What pasta shapes work best?
Elbow macaroni is traditional, but shells, cavatappi, or penne also work well. Choose shapes with plenty of surface area to hold the creamy sauce.
- → Can I make this ahead of time?
You can prepare everything up to step 7 a day in advance. Reheat gently, adding a splash of broth or cream to restore the sauce's consistency, then stir in the cheeses just before serving.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium-low heat, adding a bit of cream or broth to loosen the sauce as it warms.
- → Can I freeze this dish?
Freezing is possible but may affect the cream sauce's texture. If freezing, do so before adding the final cheeses. Thaw overnight in the refrigerator, then reheat and stir in fresh Parmesan and mozzarella.
- → What can I substitute for sun-dried tomatoes?
If you don't have sun-dried tomatoes, try using roasted red peppers or increase the diced tomatoes to 1½ cups. The flavor profile will change slightly but remain delicious.