That’s a classic dump-and-bake comfort meal—super simple, budget-friendly, and surprisingly tasty. Here’s a clean, complete version of what you’re describing:
🍅🍝 Rustic Tomato Macaroni Bake
Ingredients
- 2 cups raw elbow macaroni
- 1 can (400–450g) diced tomatoes
- 2 cups water or broth
- 1–1½ cups shredded cheese (cheddar or mozzarella)
- Salt & black pepper (to taste)
Instructions
- Preheat oven
- 180°C (350°F)
- Assemble in dish
- Add raw macaroni to a greased glass casserole dish
- Pour diced tomatoes (with juice) over it
- Add water or broth
- Season with salt and pepper
- Mix lightly so pasta is mostly submerged
- Bake covered
- Cover with foil and bake for 30–35 minutes
- Add cheese
- Remove foil, stir gently
- Sprinkle cheese on top
- Finish baking
- Bake uncovered for another 10–15 minutes until pasta is tender and top is golden
💡 Tips
- Make sure there’s enough liquid—pasta absorbs it as it cooks
- Add garlic powder or chili flakes for extra flavor
- Toss in beans or cooked meat if you want more protein
What you get
- Soft, saucy pasta
- Rich tomato flavor
- Gooey melted cheese on top
Simple, rustic, and perfect when you want something filling without much effort.
If you want, I can show you a one-pan creamy or spicy version of this that tastes like restaurant-style baked pasta.
