Layer raw elbow macaroni with canned diced tomatoes and two basic ingredients in a glass casserole dish for a cozy, crowd-pleasing dinner.
This Amish Tomato Macaroni Bake is a lesson in simple, satisfying cooking. Using a “dump-and-bake” approach, the uncooked pasta soaks up the tomato juices and water right in the oven, so there’s no need to boil a separate pot. The result is a rustic, brothy pasta where the macaroni’s starches naturally thicken the tomato liquid into a light, comforting sauce.
Amish Tomato Macaroni Bake
Ingredients:
- 2 cups dry elbow macaroni
- 2 (14.5 oz) cans diced tomatoes, undrained
- 2 cups water
- 1 1/2 tsp salt
Instructions:
Step 1: Prep the Dish
Preheat oven to 375°F and lightly grease a 2–2.5 quart glass casserole dish.
Step 2: Layer and Season
Spread the dry macaroni evenly in the dish and sprinkle with salt.
Tip: Don’t skip the salt—this is how the pasta gets seasoned since it cooks directly in the tomato liquid.
Step 3: Add Liquids
Pour in the diced tomatoes with their juice, then add the water. Gently press any floating macaroni into the liquid so it cooks evenly.
Step 4: Seal and Bake
Cover tightly with aluminum foil to trap steam.
Tip: A tight seal ensures the raw pasta hydrates properly. Loose foil can leave edges undercooked.
Step 5: Bake and Rest
Bake 35–40 minutes. Remove foil and stir well. If it looks a bit soupy, let it rest uncovered 5–10 minutes—the macaroni will absorb the remaining liquid as it cools.
