Fruits & Vegetables
Amish Tomato Macaroni Bake
Ingredients:
| Ingredient | Amount |
| Dry elbow macaroni (uncooked) | 2 cups |
| Diced tomatoes (undrained) | 2 (14.5 oz) cans |
| Water | 2 cups |
| Salt | 1 1/2 teaspoons |
How To Make Amish Tomato Macaroni Bake:
Step 1: Prep the Dish: Preheat your oven to 375°F. Lightly grease a 2–2.5 quart glass casserole dish.
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Step 2: Layer and Season: Spread the dry macaroni evenly across the bottom of the dish. Sprinkle the salt over the pasta.
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Tip: Even though it’s simple, don’t skimp on the salt! Since the pasta is cooking in the tomato water rather than being boiled in salted water, this is your only chance to season the macaroni from the inside out.
Step 3: Add the Liquids: Pour both cans of diced tomatoes (including the juice) over the macaroni. Add the 2 cups of water. Use the back of a spoon to gently press any floating macaroni into the liquid so it cooks evenly.
