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.
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