This oven baked Amish-style green pea macaroni is the kind of practical supper that earns a regular spot in a busy weeknight rotation. With just four simple ingredients layered right into one cast iron baking dish, it leans into old-fashioned pantry cooking: humble elbow macaroni, sweet green peas, creamy dairy, and a little seasoning turning into something hearty and comforting with very little hands-on work. It is exactly the sort of back-pocket meal I make when the day gets away from me and I still want dinner to come out warm, filling, and homemade.
Serve this cozy casserole with buttered toast, a crisp green salad, or sliced tomatoes for a simple meal that feels balanced without adding much effort. If you want to stretch it for a larger supper, it also pairs nicely with baked ham, roast chicken, or sausage, and a spoonful of applesauce on the side gives it that classic comforting Midwestern feel.
Oven Baked 4-Ingredient Amish Green Pea Macaroni
Servings: 6
Ingredients
2 cups dry elbow macaroni
2 cups raw shelled green peas
2 1/2 cups whole milk
1 teaspoon salt
Directions
1. Preheat the oven to 375°F and lightly grease a 10-inch cast iron baking dish or skillet if needed for easier serving and cleanup.
2. Spread the dry elbow macaroni evenly in the baking dish, then scatter the raw shelled green peas over the top.
3. Pour the milk evenly over the macaroni and peas, then sprinkle the salt across the top so everything is seasoned as it bakes.
4. Cover the dish tightly with foil and bake for 35 minutes, then uncover and stir well to help the pasta cook evenly and absorb the liquid.
5. Return the dish to the oven uncovered and bake for 20 to 25 minutes more, until the macaroni is tender, most of the milk has been absorbed, and the top is lightly golden in spots. Let it rest for 5 to 10 minutes before serving.
Variations & Tips
Add black pepper: If you want just a little more flavor without changing the spirit of the dish, add a few grinds of black pepper before baking. It gives the creamy pasta a gentle warmth that works especially well with sweet peas.
Use creamier dairy: For a richer casserole, swap part of the milk for half-and-half. The finished dish will set up a little more softly and taste extra comforting, which is great for colder evenings.
Check the liquid level: Different macaroni brands can absorb liquid a little differently, and cast iron can vary too. If the dish looks dry before the pasta is tender, add a small splash of hot milk, cover loosely, and continue baking until the elbows are fully cooked.
Make it ahead: You can assemble the dish earlier in the day and refrigerate it for a short time before baking. If it goes into the oven cold, plan on adding several extra minutes to the covered baking time so the center heats through properly.
Choose tender peas: Freshly shelled peas are ideal here because they bake up sweet and soft, but if needed, thawed frozen peas can stand in nicely. Just avoid canned peas, which are too soft and can lose their texture during the long bake.