Servings: 6
Some dishes are pure, unadulterated comfort, and this Oven-Baked 4-Ingredient Macaroni and Tomatoes is the perfect example. It is a vintage, old-fashioned recipe that relies on simple pantry staples to create something deeply satisfying. Tender macaroni, rich and tangy tomatoes, and a buttery finish bake together into a hearty, warming dish that feels like a hug in a bowl.
This recipe is incredibly budget-friendly and requires almost zero hands-on effort. You don’t even need to boil the pasta first! It is the ultimate set-it-and-forget-it side dish or meatless main course for a busy weeknight.
Why This Recipe Works
This recipe uses a clever hands-off cooking method. By combining dry macaroni with canned tomatoes and hot water, then sealing the dish tightly with foil, you create a steamy environment in the oven. The pasta absorbs the tomato juices and water, cooking perfectly al dente while infusing the noodles with tomato flavor. The butter melts down into the dish, adding a rich, velvety finish to the simple tomato sauce.
Ingredients
- 2 cups dry elbow macaroni
- 2 cans (14.5 ounces each) diced tomatoes with their juices
- 2 cups hot water
- 2 tablespoons butter, cut into small pieces
- 1 teaspoon salt (or to taste, optional but recommended)
- Freshly ground black pepper, for serving (optional)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 2-quart glass casserole dish so the pasta doesn’t stick too much.
- Pour the dry elbow macaroni evenly into the bottom of the glass casserole dish, spreading it into an even layer with your hand or a spoon.
- Pour both cans of diced tomatoes, with all their juices, directly over the uncooked macaroni. It should look like the tomatoes are just covering the pasta in the dish.
- Pour the hot water evenly over everything in the casserole dish. Gently stir once or twice to make sure the macaroni is mostly submerged in the tomato and water mixture.
- Dot the top with the pieces of butter, spacing them out so they can melt and spread during baking. Sprinkle the salt over the top.
- Cover the casserole dish tightly with foil to trap in the steam, which helps the macaroni cook evenly.
- Bake for 40 to 45 minutes. Carefully remove the foil (watch out for hot steam) and give the mixture a stir. If the pasta is not yet tender and the liquid has mostly absorbed, add a splash more hot water if needed.
- Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the macaroni is tender and the top is slightly caramelized and bubbling.
- Let the dish rest for 5 to 10 minutes before serving. Season with freshly ground black pepper to taste.
Tips for the Best Results
Use hot water. Using hot water instead of cold water helps the pasta start cooking immediately and ensures even cooking throughout the baking process.
Check the liquid levels. Oven temperatures and pasta brands vary. When you remove the foil halfway through baking, check to make sure there is still enough liquid. If it looks dry but the pasta isn’t tender yet, add a little more hot water before returning it to the oven.
Stir gently. When you stir the pasta halfway through, be gentle so you don’t break up the noodles too much. Just a quick stir to redistribute the tomatoes and ensure the pasta cooks evenly.
Season to taste. The salt is optional, but highly recommended. Tomatoes need a little salt to bring out their natural sweetness. Add a pinch of sugar if your tomatoes taste particularly acidic.
Add cheese. While this is a 4-ingredient recipe, a handful of grated Parmesan or cheddar cheese sprinkled on top during the last 10 minutes of baking is a delicious addition.
Storage and Serving
Store leftover macaroni and tomatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the pasta has absorbed all the liquid. This dish is the perfect side for roasted chicken, pork chops, or meatloaf. It also makes a satisfying meatless main course served with crusty bread and a simple green salad.
Simple, hearty, and deeply comforting, this Oven-Baked 4-Ingredient Macaroni and Tomatoes is a classic recipe that deserves a place in your dinner rotation.