This cozy oven-baked Amish-style tomato macaroni bake is the kind of simple, pantry-friendly dinner I lean on when the day has been long and everyone’s hungry. You literally pour canned diced tomatoes over dry elbow macaroni, add two everyday staples, and slide the glass casserole dish into the oven. It’s inspired by those old church cookbook recipes from small Midwestern towns—nothing fancy, just honest, comforting food that fills the house with a tomatoey, homey smell. It’s budget-friendly, kid-approved, and the kind of rustic dish people always ask for seconds of.
Serve this tomato macaroni bake straight from the glass casserole dish with a big spoon and let everyone help themselves at the table. It pairs nicely with a simple green salad, steamed green beans, or buttered peas for a little color on the plate. Garlic bread or buttered toast soldiers are perfect for scooping up the saucy noodles. For a heartier spread, add a plate of sliced cucumbers and ranch or a bowl of cottage cheese—very Midwestern, very comforting.
Amish Tomato Macaroni Bake
Servings: 4-6
Ingredients
2 cups dry elbow macaroni (uncooked)
2 cans (14.5 ounces each) diced tomatoes, undrained
2 cups water
1 1/2 teaspoons salt
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 2–2.5 quart glass casserole dish so the pasta doesn’t stick.
Pour the dry elbow macaroni evenly into the bottom of the glass casserole dish, spreading it out in an even layer.
Sprinkle the salt evenly over the dry macaroni so it seasons the whole dish as it bakes.
Pour the canned diced tomatoes with all their juices evenly over the dry macaroni in the dish. It should look like the pasta is dotted and covered with tomatoes.
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