Oven-Baked 4-Ingredient Macaroni and Tomatoes

A simple, comforting dish that combines macaroni and tomatoes for a hearty meal, perfect for busy weeknights or family gatherings.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 4 servings

Course: Comfort Food, Main Course

Cuisine: American

Calories: 300

Main Ingredients

2 cups dry elbow macaroni Traditional pasta choice for this recipe
2 cans diced tomatoes (14.5 ounces each) with their juices Choose your favorite brand of diced tomatoes
2 cups hot water Helps to cook the macaroni evenly
2 tablespoons butter, cut into small pieces Adds richness to the dish
1 teaspoon salt (optional) Adjust according to taste
1 teaspoon freshly ground black pepper (optional) For seasoning before serving

Preparation

Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a 2-quart glass casserole dish.
Layer the dry elbow macaroni evenly at the bottom of the dish.
Pour the diced tomatoes with their juices over the macaroni, ensuring the pasta is covered.
Pour the hot water evenly over the mixture and stir gently.
Dot the top with butter pieces and sprinkle with salt.

Baking

Cover with foil and bake for 40 to 50 minutes.
Remove the foil after about 35 minutes to check doneness. Stir to prevent sticking.
If needed, continue baking until the pasta is tender. Add more hot water if the mixture looks dry.
Let sit for 5 to 10 minutes before serving. Adjust salt if necessary, and sprinkle with black pepper if desired.

Serve warm with a side salad or crusty bread. For extra flavor, add grated cheese on top. Stir halfway through baking for even cooking.