There is something mighty comforting about a baked noodle dish that comes together with pantry staples and a jar of sauce, and this Amish-style tomato basil cream noodle bake fits that bill beautifully. It has the plain good sense of Midwestern home cooking, where egg noodles, a creamy tomato sauce, and a few practical ingredients can be turned into a bubbling supper that feeds folks well without any fuss. This is the sort of easy summer pasta you make when the garden is full, the day has been long, and everybody is hungry for something warm, simple, and generous.
Serve these creamy baked noodles with sliced garden tomatoes, buttered green beans, sweet corn, or a crisp lettuce salad with a simple vinaigrette to balance the richness. A basket of warm garlic bread or homemade rolls goes especially well for scooping up the extra sauce, and if you want to round it out for company, a platter of grilled chicken or Italian sausage on the side makes it feel like a full Sunday supper.
Oven Baked 4-Ingredient Amish Tomato Basil Cream Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
1 jar (24 ounces) tomato basil cream pasta sauce
2 cups chicken broth
1/2 cup grated Parmesan cheese
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked egg noodles evenly in the prepared baking dish.
3. Pour the tomato basil cream sauce over the noodles, then add the chicken broth and sprinkle the Parmesan cheese over the top.
4. Gently press the noodles down so they are mostly covered by liquid, then cover the dish tightly with foil.
5. Bake for 30 minutes, remove the foil, stir well, and return to the oven for 10 to 15 minutes more, or until the noodles are tender and the sauce is thickened and bubbling.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle around the noodles.
Variations & Tips
Add Protein: If you want a heartier supper, stir in 2 cups of cooked shredded chicken or browned Italian sausage before baking. It turns this simple noodle dish into a main course fit for hungry farmhands.
Make It Garden-Friendly: A cup or two of chopped spinach, zucchini, or halved cherry tomatoes can be added for extra summer color and flavor. Just keep the amount moderate so the sauce still cooks up creamy and not watery.
Choose the Right Noodles: Wide egg noodles work best here because they hold their shape while baking and soak up the sauce nicely. If you use a different pasta, you may need a little more broth and a longer baking time.
Watch the Liquid: Ovens and pasta brands do vary. If the noodles seem dry when you uncover the dish, add a splash more broth, stir, and continue baking until tender.
Finish with Extra Cheese: For a richer top, sprinkle on a little more Parmesan during the last 10 minutes of baking. It gives the casserole a savory finish and a lovely golden look.