This oven baked Amish roasted tomato macaroni is the kind of supper that saves a busy weeknight without tasting like a shortcut. It leans on a simple pantry-style combination of uncooked elbow macaroni, fire roasted tomato soup, and a couple of basic add-ins that bake together into a cozy casserole with old-fashioned comfort food appeal. Recipes like this are loved for their practicality, and once you see how little prep it takes, it is easy to understand why this one earns a regular spot in the dinner rotation.
Serve this tomato macaroni with a crisp green salad, steamed green beans, or buttered peas to balance the rich, saucy pasta. A piece of garlic toast or warm bread on the side is especially good for scooping up the extra tomato sauce, and if you want to round it out for heartier appetites, simple baked chicken or browned sausage pairs nicely too.
Oven Baked 4-Ingredient Amish Roasted Tomato Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
2 cans condensed fire roasted tomato soup, about 10.5 ounces each
2 cups water
2 cups shredded cheddar cheese
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked elbow macaroni evenly in the prepared baking dish.
3. In a medium bowl or large measuring pitcher, whisk together the fire roasted tomato soup and water until smooth.
4. Pour the soup mixture evenly over the macaroni, then stir gently so all the pasta is coated and settled into the liquid.
5. Sprinkle the shredded cheddar cheese evenly over the top.
6. Cover tightly with foil and bake for 30 minutes. Remove the foil, stir once if needed, then bake uncovered for 15 to 20 minutes more, until the macaroni is tender and the top is hot and bubbly. Let it rest for 5 minutes before serving.
Variations & Tips
Add protein: Stir in 1 to 2 cups of cooked shredded chicken, browned ground beef, or sliced smoked sausage before baking if you want to turn this into an even heartier one-pan meal.
Make it creamier: For a softer, richer casserole, replace 1/2 cup of the water with milk. This is especially helpful if you like a silkier sauce texture.
Try a cheese swap: Cheddar is classic, but Monterey Jack, mozzarella, or a Colby-Jack blend all melt well here and give the dish a slightly different finish.
Watch the bake time: Since different brands of macaroni can vary a little, check for tenderness near the end of baking. If the pasta needs more time and the top is getting too dark, cover loosely with foil and continue baking in 5-minute increments.
Meal prep tip: This casserole reheats well for lunch the next day. Store leftovers covered in the refrigerator and add a splash of water before reheating to loosen the sauce.