{"id":7632,"date":"2026-06-11T14:57:42","date_gmt":"2026-06-11T14:57:42","guid":{"rendered":"https:\/\/breckas.com\/?p=7632"},"modified":"2026-06-11T14:57:42","modified_gmt":"2026-06-11T14:57:42","slug":"amish-tomato-macaroni-bake-simple-rustic-old-fashioned-comfort","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2026\/06\/11\/amish-tomato-macaroni-bake-simple-rustic-old-fashioned-comfort\/","title":{"rendered":"Amish Tomato Macaroni Bake: Simple, Rustic, Old-Fashioned Comfort"},"content":{"rendered":"
\n

Servings: 4\u20136<\/strong> | Prep time: 5 minutes<\/strong> | Bake time: 35\u201340 minutes<\/strong> | Rest time: 5\u201310 minutes<\/strong> | Total time: About 50 minutes<\/strong><\/p>\n

There are some recipes that don\u2019t need to be fancy. They\u2019re simple, honest, and made with just a handful of pantry staples. This Amish Tomato Macaroni Bake<\/strong>is one of those recipes. Dry elbow macaroni, canned diced tomatoes, water, and salt \u2014 that\u2019s all it takes to create a rustic, comforting dish that tastes like it came from a farmhouse kitchen.<\/p>\n

Inspired by Amish and Pennsylvania Dutch cooking, this baked macaroni is a testament to simplicity. The pasta cooks directly in the tomato juices and water, absorbing all that bright, tangy tomato flavor as it becomes tender. The result is a dish that\u2019s saucy, satisfying, and deeply comforting.<\/p>\n

This is the kind of meal that works as a side dish alongside roast chicken or pork chops, or as a light main course on its own. It\u2019s budget-friendly, uses ingredients you likely already have, and comes together in about an hour with almost no hands-on time.<\/p>\n

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Why You\u2019ll Love This Recipe<\/h2>\n
    \n
  • \n

    Only four ingredients<\/strong> \u2013 Macaroni, diced tomatoes, water, salt.<\/p>\n<\/li>\n

  • \n

    Five minutes of prep<\/strong> \u2013 Pour, sprinkle, cover, bake.<\/p>\n<\/li>\n

  • \n

    No boiling pasta<\/strong> \u2013 The macaroni cooks right in the casserole.<\/p>\n<\/li>\n

  • \n

    Bright, tangy tomato flavor<\/strong>\u2013 Simple and satisfying.<\/p>\n<\/li>\n

  • \n

    Budget-friendly<\/strong> \u2013 Pasta and canned tomatoes are affordable staples.<\/p>\n<\/li>\n

  • \n

    One dish<\/strong> \u2013 Minimal cleanup.<\/p>\n<\/li>\n

  • \n

    A taste of Amish country<\/strong> \u2013 Simple, honest, delicious.<\/p>\n<\/li>\n<\/ul>\n

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    Ingredients<\/h2>\n
      \n
    • \n

      Dry elbow macaroni (uncooked)<\/strong> \u2013 2 cups<\/p>\n<\/li>\n

    • \n

      Diced tomatoes (14.5 ounces each), undrained<\/strong> \u2013 2 cans<\/p>\n<\/li>\n

    • \n

      Water<\/strong> \u2013 2 cups<\/p>\n<\/li>\n

    • \n

      Salt<\/strong> \u2013 1\u00bd teaspoons<\/p>\n<\/li>\n<\/ul>\n

      Ingredient Notes<\/h3>\n

      What kind of macaroni?<\/strong> Elbow macaroni is traditional. Small shells, ditalini, or other small pasta shapes also work.<\/p>\n

      What kind of diced tomatoes?<\/strong>Regular diced tomatoes work well. Fire-roasted diced tomatoes add a subtle smoky depth. You can also use tomatoes with basil, garlic, or onion for extra flavor.<\/p>\n

      Do I need to drain the tomatoes?<\/strong> No. The tomato juices are essential for flavor and provide the liquid the pasta needs to cook.<\/p>\n

      Do I need to add any other seasonings?<\/strong> The recipe is intentionally simple. A pinch of black pepper at the end is a nice addition. Some people like to add a sprinkle of Parmesan cheese or fresh basil.<\/p>\n

      Do I need to grease the baking dish?<\/strong> Yes. Lightly greasing prevents sticking and makes cleanup easier.<\/p>\n

      What size baking dish?<\/strong> A 2- to 2.5-quart glass casserole dish works perfectly. A 9\u00d79-inch or 8\u00d711-inch dish is also fine.<\/p>\n

      Do I need to cover the dish while baking?<\/strong>Yes. Covering traps steam, which helps the macaroni cook evenly.<\/p>\n

      \n

      Step-by-Step Instructions<\/h2>\n

      Step 1: Preheat and Prepare<\/h3>\n

      Preheat your oven to 375\u00b0F (190\u00b0C)<\/strong> . Lightly grease a 2- to 2.5-quart glass casserole dish<\/strong>so the pasta doesn\u2019t stick.<\/p>\n

      Step 2: Add the Macaroni<\/h3>\n

      Pour 2 cups of dry elbow macaroni<\/strong> evenly into the bottom of the glass casserole dish, spreading it out in an even layer.<\/p>\n

      Step 3: Add the Salt<\/h3>\n

      Sprinkle 1\u00bd teaspoons of salt<\/strong>evenly over the dry macaroni so it seasons the whole dish as it bakes.<\/p>\n

      Step 4: Add the Tomatoes<\/h3>\n

      Pour 2 cans (14.5 ounces each) of diced tomatoes with all their juices<\/strong> evenly over the dry macaroni in the dish. It should look like the pasta is dotted and covered with tomatoes.<\/p>\n

      Step 5: Add the Water<\/h3>\n

      Pour 2 cups of water<\/strong> over everything, making sure most of the macaroni is submerged in liquid. Gently press any exposed pasta down with the back of a spoon, but don\u2019t worry if a few pieces peek out.<\/p>\n

      Step 6: Cover and Bake<\/h3>\n

      Cover the glass casserole dish tightly with foil<\/strong>to trap the steam, which helps the macaroni cook through.<\/p>\n

      Bake in the preheated oven for 35 to 40 minutes<\/strong>, until the macaroni is tender when you bite into a piece.<\/p>\n

      Step 7: Remove Foil and Stir<\/h3>\n

      Carefully remove the foil (watch out for steam). Stir the casserole well to mix the tomatoes and macaroni evenly.<\/p>\n

      Step 8: Rest and Serve<\/h3>\n

      If it looks a little too saucy, let it sit uncovered for 5 to 10 minutes<\/strong>; it will thicken as it stands. Taste and adjust salt if needed.<\/p>\n

      Serve warm right from the glass casserole dish. Scoop into bowls or onto plates and enjoy that simple, rustic tomato flavor.<\/p>\n

      \n

      Variations & Tips<\/h2>\n

      Add Cheese<\/h3>\n

      Stir in \u00bd cup of shredded Parmesan, cheddar, or mozzarella<\/strong> after baking. The residual heat will melt the cheese.<\/p>\n

      Add Onion<\/h3>\n

      Add \u00bd cup of finely diced onion<\/strong>to the casserole before baking. The onion will soften and add sweetness.<\/p>\n

      Add Garlic<\/h3>\n

      Add 2 cloves of minced garlic<\/strong> to the casserole before baking. Garlic adds aromatic depth.<\/p>\n

      Add Italian Seasoning<\/h3>\n

      Add 1 teaspoon of Italian seasoning<\/strong> to the casserole. The herbs add a lovely savory note.<\/p>\n

      Add Black Pepper<\/h3>\n

      Add \u00bd teaspoon of freshly ground black pepper<\/strong> at the end for warmth.<\/p>\n

      Add Fresh Basil<\/h3>\n

      Stir in \u00bc cup of fresh basil (chopped)<\/strong> after baking. Fresh basil adds brightness.<\/p>\n

      Make It with Crushed Tomatoes<\/h3>\n

      Substitute 2 cans of crushed tomatoes<\/strong> for the diced tomatoes. The sauce will be smoother.<\/p>\n

      Make It with Tomato Sauce<\/h3>\n

      Substitute 2 cans of tomato sauce<\/strong> (15 ounces each) for the diced tomatoes. Add an extra \u00bd cup of water.<\/p>\n

      Make It Gluten-Free<\/h3>\n

      Use gluten-free elbow macaroni<\/strong>. Check the cooking time \u2014 gluten-free pasta may cook faster.<\/p>\n

      Make It in the Slow Cooker<\/h3>\n
        \n
      1. \n

        Add all ingredients to the slow cooker.<\/p>\n<\/li>\n

      2. \n

        Cook on HIGH for 2\u20133 hours<\/strong>, until pasta is tender.<\/p>\n<\/li>\n

      3. \n

        Stir and serve.<\/p>\n<\/li>\n<\/ol>\n

        \n

        Storage & Reheating<\/h2>\n

        Refrigerator:<\/strong> Store leftovers in an airtight container for up to 5 days. The pasta will absorb more liquid as it sits \u2014 it becomes more like a casserole.<\/p>\n

        Reheating:<\/strong><\/p>\n

          \n
        • \n

          Microwave:<\/strong> 1\u20132 minutes per serving. Add a splash of water if it seems dry.<\/p>\n<\/li>\n

        • \n

          Oven:<\/strong> 350\u00b0F for 10\u201315 minutes, covered with foil.<\/p>\n<\/li>\n<\/ul>\n

          Freezing:<\/strong> Not recommended. The pasta becomes mushy when frozen and thawed. This dish is best enjoyed fresh.<\/p>\n

          \n

          Frequently Asked Questions (FAQs)<\/h2>\n

          Do I need to cook the macaroni before adding it to the baking dish?<\/strong><\/p>\n

          No. The macaroni cooks directly in the tomato juices and water. This is the beauty of the recipe \u2014 no boiling water, no draining, no extra pot to clean.<\/p>\n

          Can I use a different pasta shape?<\/strong><\/p>\n

          Yes. Small shells, ditalini, or other small pasta shapes work. The cooking time may vary slightly.<\/p>\n

          Why is my pasta still hard after baking?<\/strong><\/p>\n

          A few possibilities:<\/p>\n

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          • \n

            You didn\u2019t add enough water (the pasta needs to be mostly submerged)<\/p>\n<\/li>\n

          • \n

            Your oven temperature is too low (use an oven thermometer to check)<\/p>\n<\/li>\n

          • \n

            You didn\u2019t cover the dish tightly enough (steam escaped)<\/p>\n<\/li>\n<\/ul>\n

            Why is my casserole too watery?<\/strong><\/p>\n

            Let it sit uncovered for 5\u201310 minutes after baking. The pasta will continue to absorb liquid as it cools.<\/p>\n

            Can I add meat to this recipe?<\/strong><\/p>\n

            Yes. Add 1 cup of cooked, crumbled ground beef or Italian sausage<\/strong> before baking. The meat adds protein and heartiness.<\/p>\n

            What should I serve with this?<\/strong><\/p>\n

              \n
            • \n

              As a side dish:<\/strong> Roast chicken, pork chops, or meatloaf<\/p>\n<\/li>\n

            • \n

              As a main course:<\/strong> With a side salad and crusty bread<\/p>\n<\/li>\n

            • \n

              Topped with Parmesan cheese<\/strong> \u2013 For extra flavor<\/p>\n<\/li>\n<\/ul>\n

              Can I double this recipe?<\/strong><\/p>\n

              Use a 9\u00d713-inch baking dish for a double batch. Double all ingredients. Baking time may increase by 10\u201315 minutes.<\/p>\n

              \n

              What to Serve With It<\/h2>\n

              As a side dish (classic pairings):<\/strong><\/p>\n

                \n
              • \n

                Roast chicken<\/strong> \u2013 A classic pairing<\/p>\n<\/li>\n

              • \n

                Pork chops<\/strong> \u2013 Simple and satisfying<\/p>\n<\/li>\n

              • \n

                Meatloaf<\/strong> \u2013 Comfort food double-down<\/p>\n<\/li>\n

              • \n

                Baked ham<\/strong> \u2013 Perfect for Easter or Sunday supper<\/p>\n<\/li>\n<\/ul>\n

                As a main course:<\/strong><\/p>\n

                  \n
                • \n

                  This tomato macaroni bake<\/p>\n<\/li>\n

                • \n

                  A simple green salad<\/p>\n<\/li>\n

                • \n

                  Crusty bread<\/p>\n<\/li>\n

                • \n

                  Grated Parmesan cheese on top<\/p>\n<\/li>\n<\/ul>\n

                  For a complete Amish-inspired meal:<\/strong><\/p>\n

                    \n
                  • \n

                    This tomato macaroni bake<\/p>\n<\/li>\n

                  • \n

                    Roast chicken or pork chops<\/p>\n<\/li>\n

                  • \n

                    Green beans or peas<\/p>\n<\/li>\n

                  • \n

                    Dinner rolls<\/p>\n<\/li>\n<\/ul>\n

                    Toppings:<\/strong><\/p>\n

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                    • \n

                      Grated Parmesan cheese<\/p>\n<\/li>\n

                    • \n

                      Fresh basil<\/p>\n<\/li>\n

                    • \n

                      Cracked black pepper<\/p>\n<\/li>\n

                    • \n

                      A drizzle of olive oil<\/p>\n<\/li>\n<\/ul>\n

                      \n

                      The Amish Tradition<\/h2>\n

                      In Amish and Pennsylvania Dutch cooking, simple, hearty dishes made from pantry staples are the backbone of everyday meals. This tomato macaroni bake reflects that tradition. It uses ingredients that would have been available in any farmhouse pantry: dried pasta, canned tomatoes, water, and salt.<\/p>\n

                      The dish is often served as a side to roasted meats or as a light main course on its own. It\u2019s not fancy, but it\u2019s deeply satisfying \u2014 the kind of food that has been nourishing families for generations.<\/p>\n

                      This oven-baked version is simple enough for a beginner cook, budget-friendly, and delicious. It\u2019s a reminder that the best food doesn\u2019t need to be complicated.<\/p>\n

                      \n

                      Final Thoughts<\/h2>\n

                      This Amish Tomato Macaroni Bake is proof that the best recipes are often the simplest. Elbow macaroni, diced tomatoes, water, and salt \u2014 that\u2019s all it takes to create a rustic, comforting dish that\u2019s bright, tangy, and deeply satisfying.<\/p>\n

                      The pasta cooks right in the tomato juices, absorbing all that flavor. No boiling water, no draining, no extra pots to clean. Just one dish, a hot oven, and about an hour.<\/p>\n

                      Make it as a side dish for a busy weeknight. Make it as a light main course with a side salad. Or make it just because you\u2019re craving a taste of simple, honest Amish country cooking. Your family will ask for it again and again.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                      Servings: 4\u20136 | Prep time: 5 minutes | Bake time: 35\u201340 minutes | Rest time: 5\u201310 minutes | Total time:…<\/p>\n","protected":false},"author":1,"featured_media":7633,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Amish Tomato Macaroni Bake: Simple, Rustic, Old-Fashioned Comfort - Grandma Baking Recipes","description":"Servings: 4\u20136 | Prep time: 5 minutes | Bake time: 35\u201340 minutes | Rest time: 5\u201310 minutes | Total time: About 50 minutes There are some recipes that don\u2019t need"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7632","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7632","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=7632"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7632\/revisions"}],"predecessor-version":[{"id":7634,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7632\/revisions\/7634"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/7633"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=7632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=7632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=7632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}