Oven-Baked 4-Ingredient Macaroni and Tomatoes

There is something wonderfully comforting about a simple baked pasta dish that uses nothing more than a few pantry staples. This Oven-Baked 4-Ingredient Macaroni and Tomatoes is the kind of old-fashioned, budget-friendly recipe that turns a box of elbow macaroni and a couple cans of tomatoes into a warm, filling meal with very little effort.

Everything comes together in one casserole dish, making it especially handy for busy evenings when you want something homemade without a lot of preparation or cleanup. The macaroni cooks right in the tomato mixture, soaking up all those savory juices while the butter adds a little richness.

Serve this macaroni and tomatoes warm with plenty of freshly ground black pepper. A simple green salad, steamed vegetables, or even a sprinkle of shredded cheddar or Parmesan makes an easy addition. Leftovers also reheat nicely with a small splash of water.

Oven-Baked 4-Ingredient Macaroni and Tomatoes

Servings: 4

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, optional
Freshly ground black pepper, for serving, optional

Directions

Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 2-quart glass casserole dish.
Add the macaroni: Spread the dry elbow macaroni evenly across the bottom of the prepared casserole dish.
Add the tomatoes: Pour both cans of diced tomatoes, including all their juices, over the uncooked macaroni.
Add the water: Pour the hot water evenly over the tomatoes and pasta. Gently stir once or twice so the macaroni is mostly submerged.
Add the butter: Scatter the pieces of butter over the top and sprinkle with salt if using.
Cover and bake: Cover the casserole dish tightly with foil. Bake for about 40–50 minutes, removing the foil around the 35-minute mark to check the pasta.
Stir the casserole: Give everything a good stir, making sure the pasta is not sticking to the bottom and that the liquid is being absorbed. If the macaroni is still firm, cover loosely and continue baking for another 5–10 minutes.
Adjust the consistency: If the pasta looks too dry before it becomes tender, add a small splash of hot water and continue baking.
Let it rest: Once the macaroni is tender, remove it from the oven and let it rest for 5–10 minutes. The tomato sauce will thicken slightly as it cools.
Serve: Taste and adjust the seasoning if needed. Spoon into bowls and finish with freshly ground black pepper.

Variations & Tips

Add extra flavor: Use diced tomatoes seasoned with basil, garlic, or oregano for an easy flavor boost. A pinch of Italian seasoning also works well.

Add onion or garlic: If you have either on hand, finely chop some onion or garlic and scatter it over the macaroni before adding the tomatoes.

Make it cheesy: Stir shredded cheese into the hot macaroni after baking, or sprinkle cheese over the top and return the uncovered casserole to the oven until melted and bubbly.

Add protein: A drained can of kidney or cannellini beans can make this more filling. Leftover cooked ground beef or sausage also works well.

For a softer casserole: Add a little extra water and bake slightly longer for a softer, saucier texture.

For a firmer version: Leave the casserole uncovered for the final 10–15 minutes to allow more moisture to evaporate.

Reheat leftovers: Add a splash of water before reheating to bring back some of the saucy texture.

Why You’ll Love This Recipe

Only 4 main ingredients
One-dish preparation
Budget-friendly pantry meal
No separate pot for boiling pasta
Simple old-fashioned comfort food
Easy to customize with cheese, vegetables, or protein
Great for leftovers

This Oven-Baked 4-Ingredient Macaroni and Tomatoes is proof that a satisfying dinner does not need a long ingredient list. With tender macaroni, juicy tomatoes, and buttery richness all baked together in one dish, it is simple, economical, and exactly the kind of comforting recipe worth keeping around.