There is something mighty comforting about a pantry supper that comes together with almost no fuss, and this oven baked Amish-style marinara macaroni is just that kind of dish. It leans on the simple thrift and practicality so many country cooks have always known well: dry pasta, a jar of sauce, a few everyday staples, and the oven doing most of the work. When the weather turns busy or you need a filling meal without standing over the stove, this humble baked macaroni brings that old-fashioned, make-do goodness right to the table.
Serve this hearty macaroni with buttered green beans, a crisp lettuce salad, or a plate of sliced cucumbers and onions for a cool contrast. A piece of garlic toast or warm homemade bread is especially welcome for scooping up the extra sauce, and if you like, a little grated Parmesan at the table makes it feel even more supper-worthy.
Oven Baked 4-Ingredient Amish Marinara Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 jar (24 ounces) classic marinara sauce
2 cups water
2 cups shredded mozzarella cheese
Directions
1. Preheat the oven to 400°F and lightly grease a 9x13-inch baking dish.
2. Pour the uncooked elbow macaroni into the baking dish and spread it into an even layer.
3. Pour the marinara sauce and water evenly over the macaroni, then stir gently so the pasta is mostly covered with liquid.
4. Cover the dish tightly with foil and bake for 30 minutes.
5. Remove the foil, stir the pasta, and sprinkle the mozzarella cheese evenly over the top.
6. Return the dish to the oven uncovered and bake 10 to 15 minutes more, until the pasta is tender and the cheese is melted and lightly browned. Let it rest for 5 minutes before serving.
Variations & Tips
For a richer bake: Swap 1 cup of the water for milk if you want a creamier, softer casserole. It gives the finished dish a gentler texture and a little extra richness.
Cheese tip: Mozzarella gives you that stretchy, bubbly top, but a handful of Parmesan or Monterey Jack mixed in will add more flavor. If you like a browner top, place the dish under the broiler for a minute or two at the end, watching closely.
Doneness tip: Different brands of pasta can bake up a little differently. If the macaroni is still too firm after the baking time, add a splash more hot water, cover again, and bake another 5 to 10 minutes.
Make it heartier: Stir in 1 cup of cooked ground beef or cooked Italian sausage before baking if you want to stretch this into an even more filling main dish. It turns this simple pantry supper into something that eats like a full Sunday casserole.