Pin My neighbor stopped by one chilly evening with a container of sun-dried tomatoes from her garden project, and I had to figure out what to do with them before they went to waste. I'd been craving something warm and substantial, so I raided my pantry and threw together pasta, ground beef, cream, and cheese in a way that felt both Italian and comforting. What emerged was this Creamy Tuscan Chili Mac, a dish that somehow tastes like it took hours to perfect but comes together in under an hour. That first bowl converted me entirely, and now it's the first thing I make when I want to feel both cozy and a little bit fancy.
I made this for my book club last month, thinking it might be too casual for the occasion, but it became the highlight of the evening. One friend went back for thirds and asked for the recipe before she even finished eating, which pretty much says everything. There's something about how the spinach wilts into the creamy tomato sauce and the cheeses melt together that makes people feel genuinely cared for, even if you're just stirring it all together on a random Tuesday.
Ingredients
- Elbow macaroni (12 oz): Use fresh pasta if you have it, but dried works beautifully here and holds up better in the sauce.
- Ground beef or Italian sausage (1 lb): Sausage adds more seasoning, but beef is milder and lets the sun-dried tomatoes shine—pick what calls to you.
- Yellow onion and red bell pepper: These build the flavor foundation, so don't skip the sauté step that coaxes out their sweetness.
- Sun-dried tomatoes (1 cup): The oil-packed kind is crucial because that oil carries flavor; if yours come dry, rehydrate them in warm water first.
- Baby spinach (3 cups): It wilts down to almost nothing, so don't be shy with the amount.
- Low-sodium broth (3 cups): This prevents the dish from tasting too salty once the cream and cheese go in.
- Diced tomatoes (14.5 oz can): The juice matters just as much as the solids, so don't drain it.
- Heavy cream (1 cup): This is what makes the sauce luxurious; half-and-half works if you want to lighten it.
- Parmesan and mozzarella (1 cup each, freshly grated): Pre-shredded cheese works in a pinch, but freshly grated melts more smoothly and tastes noticeably better.
- Dried oregano, basil, smoked paprika (1 tsp, 1/2 tsp, 1 tsp): These spices are what give it that Tuscan flavor without any fussiness.
- Crushed red pepper flakes (optional, 1/2 tsp): Add this only if you want a gentle heat that doesn't overpower the creaminess.
- Olive oil (2 tbsp): Quality matters here since it's one of the few ingredients you taste directly.
Instructions
- Build the base:
- Heat your olive oil in a large Dutch oven or deep skillet over medium heat, then add the diced onion and red bell pepper. You'll know they're ready when they soften and the kitchen starts smelling like something good is happening, usually about 3 to 4 minutes.
- Awaken the aromatics:
- Add your minced garlic and let it cook for just a minute until it becomes fragrant and golden. This quick step transforms the whole pot's personality.
- Brown the meat:
- Crumble in your ground beef or sausage, breaking it apart with a spoon as it cooks until it's no longer pink, about 5 to 6 minutes. Drain off excess fat if needed, but don't feel obligated to remove every drop—some of it carries flavor.
- Layer in the Tuscan flavors:
- Stir in the chopped sun-dried tomatoes, oregano, basil, paprika, and red pepper flakes if you're using it. Cook this mixture for about a minute so the spices wake up and coat everything evenly.
- Bring it together:
- Pour in the diced tomatoes with their juice, the broth, the heavy cream, and the uncooked macaroni all at once. Stir everything together really well, making sure no pasta is sticking to the bottom, then let it come to a gentle boil.
- Let it simmer gently:
- Turn the heat down to medium-low, cover the pot, and let it bubble away for 10 to 12 minutes, stirring occasionally so nothing sticks. The pasta will absorb the liquid and soften to that perfect al dente texture while the sauce gets creamy and thick.
- Wilt the spinach:
- Once the pasta is tender, stir in your chopped baby spinach and cook for about 2 minutes until it's completely wilted and integrated into the sauce.
- Make it creamy and rich:
- Add your freshly grated Parmesan and mozzarella cheeses, stirring constantly until they melt completely and make the whole dish taste like comfort itself. Taste it now and adjust the salt and pepper to your preference.
- Serve and celebrate:
- Ladle it into bowls while it's still steaming hot, garnish with extra Parmesan and fresh basil if you have it, and watch people's faces light up as they take that first bite.
Pin There's a moment every time I make this where the cheeses go in and the whole pot transforms into something that looks like it came from a Michelin-starred kitchen, even though I'm standing here in my regular Tuesday clothes stirring it with a wooden spoon. My kids have stopped asking what we're having for dinner and started asking if it's the creamy Tuscan night, which tells me everything I need to know.
Customizing Your Bowl
This dish is genuinely forgiving and actually improves with your own touches. I've added fresh thyme when I had it, bumped up the red pepper flakes when I was in a spicy mood, and even stirred in some roasted garlic one evening. The base is so solid that changes feel like you're making it your own rather than messing with something delicate.
Lighter Versions That Still Satisfy
If you want something less heavy but equally delicious, swap the heavy cream for half-and-half or even whole milk, though the sauce won't be quite as velvety. Ground turkey works beautifully if you're after fewer calories, and I've even tested this with plant-based crumbles for a vegetarian friend who said she couldn't tell the difference. A pinch of nutmeg adds a whisper of sophistication that nobody expects but everyone notices.
Pairing and Storage
This pairs wonderfully with a crisp Pinot Grigio or a light Chianti if you're having wine, and a simple green salad cuts through the richness nicely without competing for attention. Leftovers keep beautifully in the refrigerator for three days and can be reheated gently on the stovetop with a splash of broth if the sauce has tightened up.
- Make a double batch on a Sunday and portion it into containers for the week when you need something that feels homemade.
- If you're freezing extras, do it before adding the final cheeses and spinach, then finish those steps when you thaw and reheat it.
- Serve with crusty bread to soak up every last bit of that incredible sauce.
Pin This creamy Tuscan chili mac has become the dish I reach for when I want to feel like I've done something special without spending hours in the kitchen. It's proof that the best meals aren't about complexity—they're about combining things you love with a little bit of care.
Recipe Q&A
- → Can I make this ahead of time?
Yes, prepare up to step 7 and refrigerate. Reheat gently, add cheeses just before serving to prevent separation.
- → What pasta works best?
Elbow macaroni holds sauce beautifully, but shells, penne, or cavatappi work equally well for this dish.
- → Is this freezer-friendly?
Freeze without cheese for up to 3 months. Thaw overnight, reheat on stove, stir in freshly grated cheeses.
- → How do I make it lighter?
Substitute turkey sausage, use half-and-half instead of heavy cream, and increase vegetables while reducing pasta slightly.
- → Can I use dried herbs instead?
Dried oregano and basil work well. Use one-third the amount if substituting fresh herbs for dried versions.
- → What if the sauce is too thick?
Add warm broth or pasta water a tablespoon at a time until reaching desired consistency.