Pour canned diced tomatoes over raw elbow macaroni, together with 2 simple staples, into a glass casserole dish for a rustic dinner that’s the one everyone asks for

This Amish Tomato Macaroni Bake is a masterclass in minimalist cooking. It relies on a “dump-and-bake” technique where the pasta absorbs the savory tomato juices and water directly in the oven, eliminating the need to boil a separate pot of water. The result is a rustic, brothy pasta dish where the starches from the macaroni naturally thicken the tomato liquid into a light, comforting sauce.

Ingredients:

Ingredient	Amount
Dry elbow macaroni (uncooked)	2 cups
Diced tomatoes (undrained)	2 (14.5 oz) cans
Water	2 cups
Salt	1 1/2 teaspoons

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How To Make Amish Tomato Macaroni Bake:

Step 1: Prep the Dish: Preheat your oven to 375°F. Lightly grease a 2–2.5 quart glass casserole dish.

Step 2: Layer and Season: Spread the dry macaroni evenly across the bottom of the dish. Sprinkle the salt over the pasta.

Tip: Even though it’s simple, don’t skimp on the salt! Since the pasta is cooking in the tomato water rather than being boiled in salted water, this is your only chance to season the macaroni from the inside out.

Step 3: Add the Liquids: Pour both cans of diced tomatoes (including the juice) over the macaroni. Add the 2 cups of water. Use the back of a spoon to gently press any floating macaroni into the liquid so it cooks evenly.

Step 4: The Steam Seal: Cover the dish tightly with aluminum foil.

Tip: Make sure the seal is tight! Because the macaroni is raw, it requires the trapped steam to hydrate and soften. If the steam escapes, you’ll end up with “crunchy” pasta at the edges.

Step 5: Bake and Rest: Bake for 35/40 minutes. Carefully remove the foil and stir the casserole well to distribute the tomatoes. If the dish looks a little “soupy,” let it rest uncovered for 5/10 minutes; the macaroni will continue to soak up the liquid as it cools.