This cozy oven-baked Amish-style crushed tomato macaroni is the kind of weeknight dinner I lean on when I’m wiped from work but still want something homemade. Everything goes straight into one deep baking pan: dry elbow macaroni, canned crushed tomatoes, and just two more simple pantry staples. The noodles soak up the tomato sauce as they bake, giving you that old-fashioned, church-basement comfort food vibe with almost no effort. It’s budget-friendly, kid-approved, and you can get it into the oven in about 5 minutes—perfect for those nights when you’d rather be on the couch than standing over the stove.
Serve this baked crushed tomato macaroni hot, straight from the pan, with a simple green salad or steamed veggies on the side to balance the richness of the pasta. Garlic bread or buttered toast is great for scooping up any extra sauce. If you want to bulk it up, pair it with baked chicken, sausages, or a rotisserie chicken from the store. Leftovers reheat well in the microwave with a splash of water, making it an easy lunch to pack for work the next day.
Oven-Baked 4-Ingredient Amish Crushed Tomato MacaroniServings: 4
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
1 can (28 ounces) crushed tomatoes
2 1/2 cups whole milk
1 teaspoon kosher salt
Directions
Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13-inch baking pan or similar deep casserole dish so the pasta doesn’t stick.
Pour the uncooked elbow macaroni evenly into the bottom of the deep baking pan, spreading it into a flat, even layer.
In a large bowl or large measuring cup, whisk together the crushed tomatoes, whole milk, and kosher salt until the mixture looks like a loose, creamy tomato sauce.
Pour the tomato-milk mixture evenly over the dry elbow macaroni in the pan, making sure all the pasta is moistened and mostly submerged. Use the back of a spoon to gently press any exposed noodles down into the liquid.
Cover the baking pan tightly with aluminum foil to trap in the steam. This helps the macaroni cook through and soak up the tomato sauce without drying out.
Bake on the center rack for 40 minutes. Carefully remove the foil (watch for steam), give the pasta a gentle stir to loosen any pieces that may be sticking, and smooth it back into an even layer.
Return the pan to the oven, uncovered, and bake for another 15–20 minutes, or until the macaroni is tender and the sauce has thickened and is bubbling around the edges.
Let the pan rest on the counter for 5–10 minutes before serving so the sauce can settle and cling to the noodles. Taste and add a pinch more salt at the table if you like, then scoop into bowls and enjoy.
Variations & Tips
For a creamier version, swap 1/2 cup of the milk for heavy cream or half-and-half. If you want a slight cheesy vibe without adding a fifth ingredient, you can sprinkle a little grated Parmesan on individual servings instead of baking it in. Add a teaspoon of dried Italian seasoning or a pinch of garlic powder to the tomato-milk mixture for extra flavor, or a small pinch of sugar if your tomatoes taste very acidic. To boost protein, stir in 1–1 1/2 cups of cooked ground beef, sausage, or shredded rotisserie chicken right after the first 40 minutes of baking, then finish baking uncovered. If you prefer a softer, more old-fashioned texture (almost like a tomato macaroni casserole from a potluck), add an extra 1/2 cup of milk and bake a few minutes longer. This dish also freezes well: cool completely, portion into freezer-safe containers, and reheat with a splash of milk or water to loosen the sauce.
