This oven baked 4-ingredient Amish grape tomato pasta is the kind of practical summer dinner that earns a permanent place in the rotation: dry pasta, ripe grape tomatoes, a few pantry basics, and the oven doing most of the work. It has the spirit of those simple baked tomato-and-pasta casseroles popular in Amish-style community cooking, where straightforward ingredients are turned into something hearty and satisfying with very little fuss.
Serve this pasta with a crisp green salad, buttered green beans, or simple roasted zucchini if you want to keep the meal vegetable-forward. A slice of crusty bread is useful for catching the sweet tomato juices in the dish, and if you like a little contrast, a glass of iced tea or a dry white wine pairs nicely with the pasta’s soft, savory-sweet finish.
Oven Baked 4-Ingredient Amish Grape Tomato Pasta
Servings: 4 to 6
Ingredients
12 ounces dry campanelle noodles
4 cups whole grape tomatoes
2 cups water
1 1/2 teaspoons salt
Directions
1. Preheat the oven to 400°F and lightly grease a 9-by-13-inch glass casserole dish if you want easier cleanup.
2. Scatter the dry campanelle noodles evenly in the casserole dish, then spread the whole grape tomatoes over the top.
3. Pour the water evenly into the dish and sprinkle the salt over everything, making sure the pasta is as evenly distributed as possible so it bakes at the same rate.
4. Cover the dish tightly with foil and bake for 40 minutes, then uncover and stir gently to help the softened tomatoes burst and coat the pasta.
5. Return the dish to the oven uncovered and bake 10 to 15 minutes more, until the pasta is tender and most of the liquid has been absorbed into a light tomato sauce. Let it rest for 5 minutes before serving.
Variations & Tips
Add cheese: If you’d like a richer finish, stir in a handful of grated Parmesan after baking or add a light blanket of shredded mozzarella for the last few minutes in the oven.
Use broth instead of water: Vegetable or chicken broth gives the pasta a bit more depth. Keep the amount the same, and taste before adding extra salt since broth can vary quite a bit.
Choose the right tomatoes: Grape tomatoes work especially well because they hold their shape long enough to soften and then burst. If your tomatoes are larger, halve them so they release their juices more evenly.
Watch the pasta texture: Different brands of campanelle can absorb liquid at slightly different rates. If the dish looks dry before the pasta is tender, add a small splash of hot water, cover again, and continue baking for a few minutes.