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

Step 4: The Steam Seal: Cover the dish tightly with aluminum foil.

Tip: Make sure the seal is tight! Because the macaroni is raw, it requires the trapped steam to hydrate and soften. If the steam escapes, you’ll end up with “crunchy” pasta at the edges.

Step 5: Bake and Rest: Bake for 35/40 minutes. Carefully remove the foil and stir the casserole well to distribute the tomatoes. If the dish looks a little “soupy,” let it rest uncovered for 5/10 minutes; the macaroni will continue to soak up the liquid as it cools.