There is something especially comforting about a simple baked macaroni dish when the garden season is humming along and supper needs to be easy, filling, and good clear through. This oven baked 4-ingredient Amish-style roasted tomato garlic macaroni leans on pantry staples in the thrifty, practical way so many Midwestern home cooks have always done, turning a jar of roasted tomato garlic sauce, dry elbow macaroni, and a few humble additions into a bubbling casserole with tender noodles and rich tomato flavor in every bite.
Serve this macaroni with buttered green beans, sweet corn, a crisp cucumber salad, or a thick slice of warm bread for sopping up the sauce. It also sits nicely beside grilled sausage, baked chicken, or a plate of sliced garden tomatoes, and a sprinkle of Parmesan on top gives it a little extra supper-table polish.
Oven Baked 4-Ingredient Amish Roasted Tomato Garlic Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 jar (24 ounces) roasted tomato garlic pasta sauce
2 cups water
2 cups shredded mozzarella cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Pour the uncooked elbow macaroni into the baking dish. Add the roasted tomato garlic sauce, water, salt, pepper, and 1 cup of the shredded mozzarella. Stir well so the pasta is evenly coated and spread into an even layer.
3. Cover the dish tightly with foil and bake for 30 minutes.
4. Remove the foil, stir the pasta well, and check that the macaroni is just about tender. If the dish looks dry, add a splash of hot water. Sprinkle the remaining 1 cup mozzarella evenly over the top.
5. Return the dish to the oven uncovered and bake 10 to 15 minutes more, until the cheese is melted and the sauce is bubbling around the edges. Let stand 5 to 10 minutes before serving.
Variations & Tips
Add a protein: For a heartier supper, stir in 1 to 2 cups of cooked chopped chicken, browned ground beef, or sliced smoked sausage before baking. That turns this simple side-style casserole into a full main dish fit for a hungry family.
Use a different cheese: Mozzarella gives a mild, stretchy topping, but Monterey Jack, provolone, or a little sharp cheddar can bring a different flavor. If using cheddar, mix it with mozzarella so the top stays nicely melted and not greasy.
Mind the liquid: Different pasta brands and different sauces can soak up more or less moisture. If your macaroni is still too firm after the covered bake, add another 1/4 to 1/2 cup hot water, cover again, and bake a little longer until tender.
Make it garden-friendly: A handful of chopped fresh basil, a few spoonfuls of sautéed onion, or some diced zucchini can be added for a summer version with more color and flavor. Just do not overload the dish with watery vegetables or the sauce can become thin.
Let it rest: Giving the baked macaroni a short rest after it comes from the oven helps the sauce settle and thicken, making it easier to scoop and serve neatly. That little pause is often the difference between soupy pasta and a proper casserole-style spoonful.