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.
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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:
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Preheat and prep: Heat your oven to 375°F (190°C) and lightly grease a 2-quart glass casserole dish.
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Layer 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.
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Season and dot butter: Stir gently once or twice so the pasta is mostly submerged, then dot the top evenly with butter pieces and sprinkle with salt.
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Bake covered: Cover the dish tightly with foil to trap steam and bake for 35 to 40 minutes.
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Stir and finish baking: Remove the foil and stir well to check doneness. Return to the oven uncovered for another 5 to 10 minutes until the pasta is fully tender and most of the liquid is absorbed. Tip: Add a splash of hot water if the pasta feels dry before finishing.
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Rest and serve: Allow the casserole to sit for 5 to 10 minutes to let the sauce thicken slightly. Season with fresh black pepper to taste and serve warm.
