This oven baked Amish-style roma tomato pasta is the kind of simple summer dinner that saves me on busy weeknights when I have no plan and a counter full of ripe tomatoes. Everything goes right into one glass casserole dish, which keeps prep light and cleanup even easier. The method is wonderfully practical: dry bucatini, juicy diced roma tomatoes, and a few pantry staples bake together into a cozy, rustic pasta that feels old-fashioned in the best way.
Serve this pasta with a crisp green salad, buttery garlic bread, or roasted zucchini for an easy warm-weather meal. It also pairs nicely with grilled chicken, mild Italian sausage, or a scoop of cottage cheese on the side if you want a little extra protein without taking away from the tomato-forward flavor.
Oven Baked 5-Ingredient Amish Roma Tomato Pasta
Servings: 6
Ingredients
12 ounces dry bucatini
6 medium roma tomatoes, diced
1 medium yellow onion, thinly sliced
8 tablespoons butter, cut into pieces
1 cup grated Parmesan cheese, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 1/2 cups water
Directions
1. Preheat the oven to 400°F and lightly grease a 9x13-inch glass casserole dish.
2. Spread the dry bucatini in the casserole dish, then scatter the sliced onion and diced roma tomatoes evenly over the top.
3. Dot the butter over the tomatoes and onions, then sprinkle in 1 cup of the Parmesan, the salt, and the black pepper.
4. Pour the water carefully around and over the pasta so the noodles can soften as the dish bakes. Cover tightly with foil.
5. Bake for 35 minutes, then uncover and gently toss the pasta with tongs to help the noodles separate and soak up the tomato juices.
6. Return the dish to the oven uncovered and bake for 10 to 15 minutes more, until the pasta is tender and most of the liquid is absorbed.
7. Sprinkle the remaining Parmesan over the top, let the pasta rest for 5 minutes, then serve warm.
Variations & Tips
Add fresh herbs: If you have basil or parsley on hand, stir some in right before serving for a fresher summer flavor. It is an easy way to make the dish feel a little brighter without changing the simple method.
Make it more filling: Add cooked shredded chicken or browned Italian sausage after the first bake when you toss the pasta. That keeps the one-dish ease but turns it into a heartier dinner.
Watch the liquid level: Oven-baked pasta can vary a bit depending on the brand and the juiciness of your tomatoes. If the pasta still seems firm near the end, add a small splash of hot water and bake a few minutes longer.
Swap the noodle shape: Bucatini gives a great twirl and chewy bite, but spaghetti or linguine can work if that is what you already have in the pantry. Just keep an eye on tenderness and stir well during baking.
Use peak-season tomatoes: Since the flavor here is so simple, ripe roma tomatoes make the biggest difference. If your tomatoes are extra juicy, that is perfect for helping create the light sauce as everything bakes together.