This oven-baked 4-ingredient Amish-style tomato basil macaroni is exactly the kind of weeknight comfort food I lean on when work runs late and everyone still expects a real meal. It’s inspired by those old-fashioned Amish “pour-and-bake” casseroles where everything goes into one dish and the oven does the work. You literally pour tomato basil pasta sauce and three simple ingredients over elbow macaroni in a baking dish, slide it into the oven, and let it bubble into a cozy, hands-off dinner that brings everyone back to the table.
Serve this tomato basil macaroni straight from the baking dish with a big green salad (bagged salad mixes are totally fair game) and some garlic bread or buttered toast for dipping into the extra sauce. A side of steamed or roasted veggies like broccoli, green beans, or zucchini rounds out the plate without adding much effort. If you want to stretch the meal, add a simple protein on the side like grilled chicken, Italian sausage, or even rotisserie chicken. A sprinkle of extra Parmesan at the table and a glass of iced tea or red wine makes it feel like a cozy, sit-down family dinner.
Oven-Baked 4-Ingredient Amish Tomato Basil MacaroniServings: 6
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
1 (24-ounce) jar tomato basil pasta sauce
2 cups water
1 cup shredded mozzarella cheese
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin swipe of oil to help prevent sticking.
Pour the uncooked elbow macaroni evenly into the bottom of the prepared baking dish, spreading it into a flat, even layer so it cooks uniformly.
In a large measuring cup or bowl, stir together the jar of tomato basil pasta sauce and the water until well combined. This extra liquid helps the dry pasta cook through in the oven.
Pour the tomato basil sauce mixture evenly over the dry elbow macaroni in the baking dish, making sure all of the pasta is submerged or at least moistened. Use a spoon to gently press any exposed pasta down into the liquid.
Cover the baking dish tightly with aluminum foil to trap the steam. This is what allows the macaroni to cook through without boiling it first.
Bake the covered dish in the preheated oven for 35 to 40 minutes, until the pasta is just tender when you carefully peek under the foil and taste a piece. If the pasta still has a firm bite, re-cover and bake for an additional 5 to 10 minutes, checking again as needed.
Once the pasta is tender, remove the foil and sprinkle the shredded mozzarella evenly over the top of the hot pasta and sauce.
Return the uncovered dish to the oven and bake for another 8 to 10 minutes, or until the cheese is melted, bubbly, and lightly golden in spots.
Let the casserole rest for 5 to 10 minutes after baking so it can thicken slightly and is easier to scoop. Serve warm, straight from the baking dish.
Variations & Tips
For a cheesier top, add 1/4 cup grated Parmesan along with the mozzarella. If you like a creamier texture, stir 1/2 cup heavy cream or half-and-half into the tomato basil sauce and water mixture before pouring it over the pasta. To sneak in veggies, scatter 1 to 1 1/2 cups of frozen peas, corn, or mixed vegetables over the dry macaroni before adding the sauce. For extra protein, add 1 to 2 cups of cooked, crumbled Italian sausage, ground beef, or shredded rotisserie chicken on top of the dry macaroni, then pour the sauce mixture over everything. You can also swap mozzarella for a pizza blend or mild cheddar for a slightly sharper flavor. If your oven runs hot, start checking the pasta a little early to avoid overcooking; if it looks dry before the pasta is tender, carefully stir in an extra 1/4 to 1/2 cup hot water around the edges. Food safety tip: Always make sure any meat you add is fully cooked before it goes into the casserole, since this recipe’s timing is based on cooking pasta, not raw meat. Leftovers should be cooled within 2 hours, stored in an airtight container in the refrigerator, and eaten within 3 to 4 days. Reheat thoroughly until steaming hot before serving.
