Italian-inspired comfort food combining chili mac with sun-dried tomatoes, spinach, and creamy Parmesan sauce.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta
→ Proteins
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
07 - 1 cup heavy cream
08 - 1 cup grated Parmesan cheese
→ Pantry Staples
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
16 - Salt and black pepper to taste
# How to Make It:
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. Add the garlic and cook for 1 minute until fragrant.
03 - Add the ground beef or Italian sausage to the pot. Cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if necessary.
04 - Stir in the sun-dried tomatoes, tomato paste, oregano, basil, and crushed red pepper flakes. Cook for 2 minutes to develop the flavors.
05 - Pour in the crushed tomatoes and broth. Bring to a simmer, then reduce heat and cook for 5 minutes.
06 - Stir in the heavy cream and Parmesan cheese until the sauce is creamy and the cheese is fully melted.
07 - Add the spinach and stir until completely wilted.
08 - Gently fold in the cooked pasta. Simmer for 2-3 minutes to allow the flavors to meld. Season with salt and black pepper to taste.
