Pour canned diced tomatoes and these 2 ingredients over uncooked elbow macaroni into a baking pan for a meal you'll crave over and over

This is the kind of pantry-friendly bake I lean on when the day gets away from me: uncooked elbow macaroni goes straight into a baking pan, then you simply pour canned diced tomatoes and two more everyday ingredients over the top and let the oven do the rest. It’s a stripped-down, 4-ingredient nod to old Amish and Midwestern church-supper casseroles, where tomatoes, pasta, and a creamy element are baked together until tender and cozy. There’s no boiling pasta, no fussy sauce—just honest, tomato-forward comfort that tastes like it took more effort than it did.

Serve this tomato macaroni bake hot, straight from the pan, with a crisp green salad dressed in a simple vinaigrette to balance the richness. A side of steamed green beans or buttered peas fits its Amish-inspired roots nicely, and a slice of crusty bread or dinner roll is perfect for soaking up the extra tomato sauce. If you’d like to round it out further, pair it with roasted chicken, grilled sausages, or a simple skillet of sautéed greens.

Servings: 4

2 cups uncooked elbow macaroni (about 8 ounces)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking pan or similar shallow casserole dish.

Spread the uncooked elbow macaroni evenly in the bottom of the baking pan, making sure it forms a fairly level layer so it cooks uniformly.

In a medium bowl or large measuring cup, whisk together the whole milk and kosher salt until the salt is mostly dissolved. This seasoned milk will help the pasta cook through and create a lightly creamy tomato sauce.

Pour the canned diced tomatoes with all their juices evenly over the dry macaroni in the pan. The pasta should be mostly covered with tomatoes and liquid in this step.

Pour the salted milk mixture evenly over the tomatoes and macaroni, tilting the pan gently if needed so the liquids settle down into the pasta. You should see the macaroni just peeking through the tomato-milk mixture here and there.

Cover the baking pan tightly with aluminum foil to trap steam, which helps the elbow macaroni cook through without boiling first.

Bake, covered, for 35 to 40 minutes, until the macaroni is mostly tender when you poke a piece with a fork and the liquid around the edges is bubbling.

Carefully remove the foil, give the macaroni a gentle stir to redistribute the tomatoes and sauce, and smooth it back into an even layer.

Return the pan to the oven, uncovered, and bake for another 10 to 15 minutes, until the top looks slightly thickened and the pasta is fully tender. If the mixture still looks a bit loose, remember it will thicken further as it stands.

Remove the pan from the oven and let the tomato macaroni bake rest for 5 to 10 minutes before serving. This short rest allows the sauce to settle and cling to the pasta, making for neater scoops and better flavor.

Taste and adjust the seasoning at the table if needed, adding a pinch more salt to individual portions to suit your preference.

Because this recipe is intentionally minimalist, small tweaks make a big difference while keeping the spirit of “pour and bake” intact. For a slightly richer texture, replace 1/2 cup of the milk with heavy cream or evaporated milk. If you like a touch of sweetness to balance the acidity of the tomatoes—very common in Midwestern tomato dishes—stir 1 to 2 teaspoons of sugar into the milk before pouring. To lean into the Amish-style comfort angle, you can sprinkle a modest layer (about 1/2 to 1 cup) of shredded mild cheese, such as Colby or mild cheddar, over the top for the last 10 minutes of baking, letting it melt but not heavily dominate the dish. For a bit more savoriness without adding new ingredients, use salted instead of kosher salt and taste carefully, or choose diced tomatoes that are already seasoned with basil and oregano. If your pantry offers only larger pasta shapes, like small shells or mini penne, you can substitute them in the same amount; just check for doneness a few minutes earlier, as different shapes cook at slightly different rates. Finally, if the bake seems dry in your oven, add an extra 1/4 to 1/2 cup milk next time—ovens and pasta brands vary, and this simple recipe is forgiving enough to adjust the liquid to suit your kitchen.