Save There's a particular Tuesday evening when my neighbor stopped by unannounced, and I had exactly thirty minutes to pull together something that felt both special and effortless. I rummaged through the pantry and found sun-dried tomatoes, fresh spinach, and pasta, and suddenly remembered this Tuscan-inspired chili mac that turned a simple weeknight into something restaurant-worthy. The way the cream melted into those tomatoes, how the Parmesan made everything taste like you'd been cooking all afternoon—that's when I knew this was a keeper. Now whenever I make it, people ask for the recipe before they've even finished eating.
I made this for my book club last month, and what surprised me most wasn't how quickly it disappeared, but how the conversation shifted once everyone had a bowl. Suddenly everyone was leaning back, satisfied, talking about comfort and coziness instead of the plot holes in our selection. That's when food becomes memory, I think—when it does more than fill your stomach.
Ingredients
- 12 oz elbow macaroni: The shape matters here because those little tubes trap the creamy sauce perfectly, and they cook right in the broth so you get flavor in every bite.
- 1 lb ground beef or Italian sausage: Sausage brings more seasoning already built in, but ground beef is what I reach for when I want to keep things subtle and let the tomatoes shine.
- 1 medium yellow onion and 3 cloves garlic, minced: These are your flavor foundation, so don't skip the step of letting them soften first—that's where the magic starts.
- 1 red bell pepper, diced: It adds sweetness and brightness that balances the earthiness of sun-dried tomatoes.
- 1 cup sun-dried tomatoes, drained and chopped: Oil-packed ones are worth the splurge because they're already tender and flavorful, not the chewy kind that takes forever to soften.
- 3 cups baby spinach: It wilts down to almost nothing, but adds iron and color at the very end so it stays vibrant.
- 3 cups low-sodium broth: Keep it low-sodium because the Parmesan and salty sun-dried tomatoes will add plenty of salt as you go.
- 1 can (14.5 oz) diced tomatoes with juice: The juice is important—don't drain it, that's your liquid gold for the sauce.
- 1 cup heavy cream: This is what transforms chili mac into something Tuscan and luxurious, coating everything in silky richness.
- 1 cup Parmesan and 1 cup mozzarella: Freshly grated Parmesan tastes sharper and more authentic than pre-shredded, and the mozzarella melts into creamy pockets throughout.
- 1 tsp oregano, 1/2 tsp basil, 1 tsp smoked paprika, and red pepper flakes: The oregano is your backbone, the basil whispers Italian, and the paprika adds a subtle smokiness that nobody can quite identify.
- 2 tbsp olive oil: Good olive oil here means the initial sauté tastes rich, not just functional.
Instructions
- Start with the aromatics:
- Heat olive oil in your Dutch oven over medium heat and let the onion and bell pepper soften for those first few minutes—you want them tender enough to melt into the sauce, not crunchy. Listen for the gentle sizzle; that's how you know the oil is hot enough.
- Build the flavor layers:
- Add garlic and let it bloom for just a minute until it smells incredible, then brown your meat until there's no pink left. This is when you're deciding if the final dish will taste homemade-simple or richly developed.
- Bring in the Tuscan elements:
- Stir in the sun-dried tomatoes and spices, letting them toast slightly in the oil for about a minute—this wakes up their flavors before the liquid comes in.
- Combine everything:
- Pour in the diced tomatoes with their juice, the broth, cream, and uncooked pasta all at once, stirring so nothing sticks to the bottom. Bring it to a gentle boil, and you'll see the pasta start to soften right in the sauce.
- Let it simmer and come together:
- Drop the heat to medium-low, cover, and let it bubble gently for ten to twelve minutes, stirring every few minutes so the pasta cooks evenly and the sauce thickens slightly. The pasta releases starch into the sauce, which does half the thickening work for you.
- Finish with green and cheese:
- Stir in the spinach and cook just until it's dark green and wilted, about two minutes—overcooked spinach loses its brightness. Then add both cheeses off the heat, stirring until everything is melted and silky smooth.
Save My daughter called it Tuscan because it sounded fancy, and now that's what we call it at home, even though it's really just comfort in a bowl. There's something about making your people happy with food that's simple enough to repeat, but thoughtful enough to feel like love.
The Secret of Cooking Pasta in Sauce
Most people boil pasta separately, but here it cooks right in the broth and cream, absorbing all those flavors instead of being drained away. The first time I tried this method, I was nervous—what if it turned to mush?—but instead it became tender and infused in a way boiled pasta never is. The starch from the pasta also thickens the sauce naturally, so you get a silky texture without flour or cornstarch.
Why Sun-Dried Tomatoes Make This Different
Sun-dried tomatoes are concentrated tomato flavor, almost like bottled sunshine, and they bring a depth that fresh tomatoes alone never could. When you combine them with the canned diced tomatoes, you're getting two kinds of tomato experience at once—the bright acidity of fresh, and the sweet, earthy richness of dried. It's this contrast that makes people say they can't quite put their finger on what makes it taste so good.
Adaptations and Swaps That Actually Work
I've made this a dozen different ways depending on what I had on hand, and almost every version turned out well. For a lighter meal, half-and-half works instead of heavy cream if you stir gently and don't let it boil hard. Ground turkey gives it a leaner quality, and once I used crumbled tofu for a friend and honestly nobody missed the meat at all.
- A small pinch of nutmeg stirred in at the end adds a subtle sweetness that makes people wonder what spice they're tasting.
- If your spinach is large-leafed instead of baby spinach, chop it smaller so it wilts evenly.
- Fresh basil as a garnish at the end tastes brighter than dried basil cooked into the sauce, so save some if you have it.
Save This is one of those dishes that tastes like a celebration but doesn't require fancy ingredients or a lot of effort. Serve it warm with a simple salad and maybe a glass of wine, and let it remind everyone at your table that the best food is the kind you make for people you care about.
Common Questions
- → Can I make this ahead of time?
Yes, prepare everything up to step 7 and refrigerate. When ready to serve, reheat gently and add the cheeses in the final minutes. You may need to splash in a little extra broth or cream since the pasta continues absorbing liquid.
- → What type of pasta works best?
Elbow macaroni is traditional because its shape holds the thick sauce beautifully, but cavatappi, penne, or shells work equally well. Choose short pasta with plenty of surface area for the creamy sauce to cling to.
- → Can I use turkey instead of beef?
Absolutely. Ground turkey, chicken, or even plant-based crumbles make excellent lighter alternatives. Brown them thoroughly and consider adding a splash more olive oil if the meat seems particularly lean.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. The pasta will continue absorbing sauce, so add a splash of broth or cream when reheating. Freezing isn't recommended as the cream sauce may separate.
- → Can I make it spicy?
The red pepper flakes add subtle heat, but you can increase to 1 teaspoon or add diced jalapeños with the bell pepper for more kick. Italian sausage also brings more warmth than plain ground beef.