This Amish Tomato Macaroni Bake is a masterclass in minimalist cooking. It relies on a “dump-and-bake” technique where the pasta absorbs the savory tomato juices and water directly in the oven, eliminating the need to boil a separate pot of water. The result is a rustic, brothy pasta dish where the starches from the macaroni naturally thicken the tomato liquid into a light, comforting sauce.
Pour canned diced tomatoes over raw elbow macaroni, together with 2 simple staples, into a glass casserole dish for a rustic dinner that’s the one everyone asks for
