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 Oven-Baked 4-Ingredient Macaroni and Tomatoes recipe cooks dry elbow macaroni directly in canned diced tomatoes and hot water for a simple, old-fashioned favorite. Finished with butter for extra richness, this easy casserole bakes under foil until the pasta is tender and enveloped in a warm, flavorful tomato sauce.

Oven-Baked 4-Ingredient Macaroni and Tomatoes

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 375°F (190°C) and lightly grease a 2-quart glass casserole dish.

2. Layer pasta: Pour the dry elbow macaroni into the bottom of the casserole dish, spreading it into an even layer.

3. Add tomatoes and water: Pour both cans of diced tomatoes (with their juices) and the hot water over the pasta. Stir gently to ensure the macaroni is mostly submerged.

4. Dot with butter: Scatter the butter pieces evenly across the top and sprinkle with salt.

5. Cover and bake: Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove the foil, stir well, and continue baking for 5 to 15 minutes more until the pasta is tender and the liquid is mostly absorbed.

6. Rest and serve: Remove from the oven and let rest for 5 to 10 minutes to allow the sauce to thicken slightly. Season with freshly ground black pepper to taste before serving warm.