I stole this recipe for Creamy Tuscan Macaroni and Cheese from gatherinmykitchen.com. This quick and easy to make recipe is perfect for a weeknight. Onions are sautéed in olive oil. Then garlic, sun-dried tomatoes, basil, oregano, salt and pepper are added. Next cream cheese is added and cooked until melted. Milk, Parmesan cheese and mozzarella cheese are added and cooked until well blended and creamy. Spinach and cooked pasta are stirred into the sauce. The pasta mixture is transferred into a baking dish and topped with additional mozzarella cheese. Then the pasta is baked until golden brown and bubbling. Once you start eating this meal, you won’t want to stop.

The ingredients for this recipe are: 8 oz dry elbow macaroni, 2 tbsp olive oil, 1 small onion, 2 cloves garlic, 1 cup sun-dried tomatoes, 1 tsp dried basil, 1 tsp dried oregano, ½ tsp salt, ½ tsp pepper, 8 oz cream cheese, 1 cup milk, 1 cup Parmesan cheese, 1 cup shredded mozzarella cheese and 2 cups baby spinach leaves

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and slightly golden. Then add the minced garlic and sauté for another 1 to 2 minutes until fragrant. Stir in the chopped sun-dried tomatoes, basil, oregano, salt and pepper.

Next add the softened cream cheese and cook until it begins to melt.

Add the milk and stir until blended. Then, add the Parmesan cheese to the skillet.

Next add ½ cup of the shredded mozzarella cheese.

Stir in the spinach, mix until the spinach wilts.

Then add the cooked and drained pasta.

Transfer pasta mixture to a baking dish sprayed with non-stick cooking spray. Top with ½ cup of the shredded mozzarella cheese.

Bake in preheated 350 F oven for 20 to 25 minutes, or until the top is golden brown and bubbling.

Remove from the oven and let it cool for a few minutes before serving.

If you liked this recipe for Creamy Tuscan Macaroni and Cheese then you can also try Marry Me Pasta, Instant Pot Tuscan Chicken Pasta or Sun-Dried Tomatoes & Spinach Orzo.

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Creamy Tuscan Macaroni and Cheese

Onions are sautéed in olive oil. Then garlic, sun-dried tomatoes, basil, oregano, salt and pepper are added. Next cream cheese is added and cooked until melted. Milk, Parmesan cheese and mozzarella cheese are added and cooked until well blended and creamy. Spinach and cooked pasta are stirred into the sauce. The pasta mixture is transferred into a baking dish and topped with additional mozzarella cheese. Then the pasta is baked until golden brown and bubbling.

Course Entree

Prep Time 15 minutes

Cook Time 25 minutes

Servings 8 people

Ingredients

• 8 oz dry elbow macaroni
• 2 tbsp olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 1 cup sun-dried tomatoes drained and chopped
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp pepper
• 8 oz cream cheese softened
• 1 cup milk
• 1 cup Parmesan cheese grated
• 1 cup shredded mozzarella cheese divided
• 2 cups baby spinach leaves

Instructions

1. Preheat oven to 350 F. Spray a 9×13 baking dish with cooking spray.
2. Cook pasta according to package, drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and slightly golden. Add the minced garlic and sauté for another 1 to 2 minutes until fragrant.
4. Stir in the chopped sun-dried tomatoes, basil, oregano, salt and pepper.
5. Add the softened cream cheese and cook until it begins to melt. Add the milk and stir until blended. Then, add the Parmesan cheese and ½ cup of the shredded mozzarella cheese. Mix until well blended and creamy.
6. Stir in the spinach and the noodles. Mix well to combine.
7. Transfer pasta mixture to the baking dish. Top with remaining cheese.
8. Bake in preheated oven for 20 to 25 minutes, or until the top is golden brown and bubbling.
9. Remove from the oven and let it cool for a few minutes before serving.