This oven-baked Amish-style roasted tomato cream macaroni is the kind of simple pantry casserole that earns a regular place in late-summer cooking, especially when you want comfort food without a long prep. The method is wonderfully practical: uncooked elbow macaroni goes straight into the baking dish, then gets covered with roasted tomato cream soup and a few supporting ingredients so everything bakes together into a creamy, savory pasta casserole. It has that homespun casserole appeal associated with Amish-inspired cooking, where convenience and thrift meet hearty, family-friendly flavor.
Serve this macaroni with a crisp green salad, buttered green beans, or sliced late-summer tomatoes for a fresh contrast to the creamy pasta. It also pairs well with simple grilled chicken, ham, or a plate of roasted vegetables if you want to round it out into a larger meal. For a casual supper, warm rolls or garlic bread are perfect for scooping up the extra sauce.
Oven Baked 4-Ingredient Amish Roasted Tomato Cream Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
Directions
1. Preheat the oven to 375°F and lightly grease a 9-by-13-inch baking dish so the pasta releases easily after baking.
2. Add the uncooked elbow macaroni to the prepared baking dish and spread it into an even layer.
3. In a medium bowl, whisk together the roasted tomato cream soup and milk until smooth, then pour the mixture evenly over the macaroni.
4. Sprinkle the shredded mozzarella evenly over the top, making sure most of the pasta is covered so it bakes into a creamy top layer.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir gently to help the pasta cook evenly, then return the dish to the oven uncovered for 15 to 20 minutes, or until the macaroni is tender and the top is lightly golden.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce thickens slightly and the portions hold together better.
Variations & Tips
Add a sharper cheese: If you want a bolder, more casserole-like finish, swap part of the mozzarella for sharp cheddar or Monterey Jack. Mozzarella gives you melt, but a second cheese adds more depth.
Adjust the liquid if needed: Oven-baked pasta can vary slightly depending on the brand of macaroni and the depth of the baking dish. If the mixture seems dry when you stir it midway through baking, add a small splash of milk before returning it to the oven.
Include a topping: For more texture, scatter buttered bread crumbs or a little grated Parmesan over the top for the final 15 to 20 minutes of baking. This gives the casserole a more golden, crisp finish.
Make it more substantial: Stir in cooked chopped ham, shredded rotisserie chicken, or sautéed vegetables after the first bake when you remove the foil. That way the add-ins warm through without interfering with the pasta’s ability to absorb the sauce.
