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 cozy oven-baked Amish-style tomato macaroni bake is the kind of simple, pantry-friendly dinner I lean on when the day has been long and everyone’s hungry. You literally pour canned diced tomatoes over dry elbow macaroni, add two everyday staples, and slide the glass casserole dish into the oven. It’s inspired by those old church cookbook recipes from small Midwestern towns—nothing fancy, just honest, comforting food that fills the house with a tomatoey, homey smell. It’s budget-friendly, kid-approved, and the kind of rustic dish people always ask for seconds of.

Serve this tomato macaroni bake straight from the glass casserole dish with a big spoon and let everyone help themselves at the table. It pairs nicely with a simple green salad, steamed green beans, or buttered peas for a little color on the plate. Garlic bread or buttered toast soldiers are perfect for scooping up the saucy noodles. For a heartier spread, add a plate of sliced cucumbers and ranch or a bowl of cottage cheese—very Midwestern, very comforting.

Servings: 4-6

2 cups dry elbow macaroni (uncooked)

Preheat your oven to 375°F (190°C). Lightly grease a 2–2.5 quart glass casserole dish so the pasta doesn’t stick.

Pour the dry elbow macaroni evenly into the bottom of the glass casserole dish, spreading it out in an even layer.

Sprinkle the salt evenly over the dry macaroni so it seasons the whole dish as it bakes.

Pour the canned diced tomatoes with all their juices evenly over the dry macaroni in the dish. It should look like the pasta is dotted and covered with tomatoes.

Pour the water over everything, making sure most of the macaroni is submerged in liquid. Gently press any exposed pasta down with the back of a spoon, but don’t worry if a few pieces peek out.

Cover the glass casserole dish tightly with foil to trap the steam, which helps the macaroni cook through.

Bake in the preheated oven for 35–40 minutes, until the macaroni is tender when you bite into a piece. Carefully remove the foil (watch out for steam).

Stir the casserole well to mix the tomatoes and macaroni evenly. If it looks a little too saucy, let it sit uncovered for 5–10 minutes; it will thicken as it stands. Taste and adjust salt if needed.

Serve warm right from the glass casserole dish. Scoop into bowls or onto plates and enjoy that simple, rustic tomato flavor.

For picky eaters, you can stir in 1–2 tablespoons of butter after baking to give the sauce a milder, richer taste that kids usually love. If your crew likes a little extra flavor, add 1 teaspoon of dried Italian seasoning or dried basil along with the salt before baking. To make it more filling, stir in 1–2 cups of cooked ground beef, sausage, or shredded rotisserie chicken after the initial bake, then return the dish to the oven for 5–10 minutes to warm through. Cheese lovers can sprinkle shredded cheddar or mozzarella over the top after you remove the foil and bake uncovered for an extra 5–10 minutes until melted and bubbly. If you prefer a bit more sauce, add an extra 1/2 cup of water before baking; for a thicker, heartier bake, reduce the water by 1/4 cup and let it rest a little longer before serving. Leftovers reheat well with a splash of water stirred in to loosen the pasta, making it an easy next-day lunch.