Layer raw elbow macaroni with canned diced tomatoes and two basic ingredients in a glass casserole dish for a cozy, crowd-pleasing dinner.

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.