This simple oven-baked noodle dish reminds me of the kind of thrifty, cozy suppers that showed up on every church potluck table when I was raising my kids. It leans on a jar of roasted tomato pasta sauce, some pantry staples, and a bag of egg noodles—very much in the spirit of old Amish and Midwestern cooking, where you pour everything into one casserole dish and let the oven do the work. The noodles bake right in the sauce, soaking up all that roasted tomato flavor, and you end up with a hearty, stick-to-your-ribs meal that never seems to get old.
Serve these roasted tomato noodles with a simple green salad dressed in vinegar and oil, or some steamed green beans tossed with butter and salt. A slice of crusty bread or a warm dinner roll is perfect for scooping up any extra sauce. If you like, set out a little extra grated Parmesan and black pepper at the table so everyone can season their own bowl just the way they like it. This casserole pairs nicely with a glass of iced tea or a light red wine.
Oven-Baked Amish Roasted Tomato NoodlesServings: 4-6
Ingredients
12 oz uncooked wide egg noodles
24 oz jar roasted tomato pasta sauce (about 3 cups)
2 cups chicken broth (or vegetable broth)
1 cup shredded mozzarella cheese (or mild white cheese of choice)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with a bit of oil or cooking spray.
Spread the uncooked egg noodles evenly in the bottom of the casserole dish, shaking the pan a little so they settle into a fairly even layer.
In a large bowl or mixing pitcher, whisk together the roasted tomato pasta sauce and the chicken broth until smooth and well combined. This thins the sauce just enough so the noodles can absorb it as they bake.
Slowly pour the sauce-and-broth mixture evenly over the uncooked egg noodles in the casserole dish, making sure to cover as many of the noodles as you can. Use the back of a spoon to gently press down any noodles that are sticking up so they’re mostly submerged in the liquid.
Cover the casserole dish tightly with foil to keep the moisture in. Place it on the center rack of the preheated oven and bake for 30 minutes.
After 30 minutes, carefully remove the foil (watch for steam) and check the noodles by gently stirring near the center. If they are still quite firm and there’s very little liquid, stir in a splash more broth or water, a few tablespoons at a time, just until the noodles move freely.
Sprinkle the shredded mozzarella cheese evenly over the top of the hot noodles. Return the uncovered casserole to the oven and bake for another 10–15 minutes, or until the cheese is melted, lightly browned in spots, and the noodles are tender.
Remove the dish from the oven and let it rest for about 5–10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop neat portions. Serve warm, straight from the casserole dish.
Variations & Tips
For a creamier version, stir 1/2 cup of sour cream or heavy cream into the sauce-and-broth mixture before pouring it over the noodles. To add some protein, scatter 1–2 cups of cooked, shredded chicken or browned ground beef over the noodles before you pour on the sauce. If you prefer a bit of extra flavor, sprinkle dried Italian seasoning, garlic powder, or a pinch of red pepper flakes over the top along with the cheese. You can also swap the mozzarella for shredded cheddar or a blend, depending on what you have on hand. For a vegetarian dish, use vegetable broth instead of chicken broth and keep any added mix-ins meat-free. If you need to make this ahead, assemble the casserole, cover, and refrigerate for up to 24 hours; when baking from cold, add 5–10 extra minutes before you remove the foil and check for doneness. Food safety tips: Always refrigerate leftovers within 2 hours of baking, store them in a covered container, and use within 3–4 days. Reheat thoroughly until the center is steaming hot (165°F/74°C) before serving. If you add meat, be sure it is fully cooked before mixing into the casserole, as this recipe does not bake long enough to safely cook raw meat from start to finish.
