Pour canned tomatoes over uncooked elbow macaroni, along with 2 other ingredients, into a casserole dish for a comforting dinner that’s the first thin
This classic Oven-Baked Macaroni and Tomatoes turns humble pantry staples into a warm, comforting side dish or quick dinner. As the uncooked pasta absorbs the savory tomato juices and rich butter while baking under foil, it creates a tender, naturally saucy casserole with practically zero prep work.
Oven-Baked 4-Ingredient Macaroni and Tomatoes
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry elbow macaroni | 2 cups |
| Diced tomatoes with their juices | 2 cans (14.5 ounces each) |
| Hot water | 2 cups |
| Butter, cut into small pieces | 2 tablespoons |
| Salt | 1 teaspoon |
| Freshly ground black pepper (optional) | To taste |
Step-by-Step Directions
- Preheat and prep – Set your oven to 375°F (190°C) and lightly grease a 2-quart glass casserole dish.
- Layer the ingredients – Pour the uncooked elbow macaroni into the dish in an even layer. Pour both cans of diced tomatoes with their juices over the top, followed by the hot water.
- Season and dot with butter – Stir gently once or twice so the pasta is mostly submerged, then dot the top evenly with the butter pieces and sprinkle with salt.
- Bake covered – Cover the dish tightly with foil to trap the steam and bake for 35 to 40 minutes.
- Stir and finish baking – Remove the foil and stir well to check for doneness. Return to the oven uncovered for another 5 to 10 minutes, until the pasta is fully tender and most of the liquid has been absorbed. Tip: Add a splash of hot water if the pasta feels dry before finishing.
- Rest and serve – Allow the casserole to sit for 5 to 10 minutes so the sauce can thicken slightly. Season with fresh black pepper to taste and serve warm.
