Italian-inspired chili mac with sun-dried tomatoes, spinach, and Parmesan in a creamy, comforting sauce.
# What You’ll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta
→ Meats
02 - 1 lb ground beef or Italian sausage
→ Vegetables
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 cup sun-dried tomatoes in oil, drained and chopped
06 - 4 cups baby spinach, roughly chopped
→ Dairy & Cream
07 - 1 cup heavy cream
08 - 1 cup grated Parmesan cheese
→ Pantry
09 - 1 can (14.5 oz) crushed tomatoes
10 - 2 cups low-sodium chicken or vegetable broth
11 - 2 tbsp tomato paste
12 - 2 tbsp olive oil
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 1/2 tsp crushed red pepper flakes, optional
16 - Salt and black pepper to taste
# Step-by-Step Guide:
01 - Cook the pasta according to package instructions until al dente. Drain and set aside.
02 - In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, approximately 3 minutes.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Add the ground beef or Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
05 - Stir in the sun-dried tomatoes, tomato paste, oregano, basil, and crushed red pepper flakes. Cook for 2 minutes.
06 - Pour in the crushed tomatoes and broth. Bring to a simmer, then reduce heat and cook for 5 minutes.
07 - Stir in the heavy cream and Parmesan cheese until the sauce is creamy and cheese is melted.
08 - Add the spinach and stir until wilted.
09 - Gently fold in the cooked pasta. Simmer for 2-3 minutes to allow flavors to meld.
10 - Season with salt and black pepper to taste. Serve hot, garnished with extra Parmesan if desired.
