Pour crushed tomato juice over raw dry paccheri pasta, alongside 2 ingredients, into a cast iron casserole dish for a satisfying supper that's always a yes in my house

This simple Amish-style noodle bake is the kind of practical supper that earns a regular place in the weeknight rotation. With just four main ingredients and an oven doing most of the work, it turns pantry staples into a cozy baked pasta with tender paccheri, rich tomato flavor, and a satisfying, old-fashioned thriftiness that reflects the straightforward spirit of Amish home cooking.

Serve this bake with buttered green beans, a crisp cucumber salad, or a platter of roasted vegetables to round out the meal. A slice of garlic bread or warm dinner rolls is especially good for catching the extra tomato-rich sauce, and if you want a little contrast, a simple shredded lettuce salad with a tangy dressing works nicely alongside the soft, hearty pasta.

Oven Baked 4-Ingredient Amish Tomato Juice Noodle Bake

Servings: 6

Finished baked paccheri tomato noodle casserole in a cast iron dish

Ingredients

1 pound dry paccheri pasta
4 cups crushed tomato juice
2 cups shredded mozzarella cheese
1 teaspoon salt

Paccheri pasta, crushed tomato juice, shredded mozzarella, and salt on a countertop

Directions

1. Preheat the oven to 375°F and lightly grease a cast iron casserole dish if needed to prevent sticking.

2. Add the dry paccheri pasta to the casserole dish and spread it into an even layer.

Dry paccheri pasta spread in a cast iron casserole dish

3. Pour the crushed tomato juice evenly over the pasta, making sure the noodles are well covered, then sprinkle in the salt.

Crushed tomato juice covering raw paccheri pasta in a cast iron casserole dish

4. Top with the shredded mozzarella, covering the surface as evenly as possible.

Shredded mozzarella scattered over tomato-covered paccheri pasta

5. Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and continue baking for 15 to 20 minutes, until the pasta is tender and the top is bubbly and lightly browned. Let rest for 10 minutes before serving.

Baked paccheri tomato casserole served from a cast iron dish

Variations & Tips

Add onion: For a little more savory depth, scatter thinly sliced onion under and over the pasta before adding the tomato juice. It softens as the casserole bakes and gives the dish a fuller, sweeter flavor.

Use a different cheese: Mozzarella gives you a soft, mild topping, but Monterey Jack or a blend of mozzarella and provolone also works well if you want a slightly sharper finish.

Tomato noodle bake topped with a blend of browned cheeses

Check liquid level: Because pasta shapes and tomato products can vary, peek under the foil near the end of the covered baking time. If the pasta still looks dry, add a small splash of hot water or more tomato juice before finishing uncovered.

Let it rest: A short resting time matters here. It helps the pasta absorb any remaining liquid and allows the casserole to set so you can scoop neat portions instead of a loose, soupy bake.