One-Pan Baked Tomato Macaroni: The Easiest Rustic Dinner You’ll Ever Make
Some of the best meals come together with almost no effort at all, and this baked tomato macaroni is living proof. With just a handful of pantry staples — elbow macaroni, canned diced tomatoes, broth, and cheese — you can pull together a hearty, satisfying dinner that practically makes itself in the oven. No boiling pasta separately, no making a sauce from scratch. Just layer everything in a glass casserole dish and let the magic happen.
This is the kind of recipe that feels like a warm hug on a weeknight. It’s budget-friendly, family-approved, and surprisingly hands-off. If you’ve never tried baking raw pasta directly in the dish, get ready to be converted.
Ingredients
- 2 cups dry elbow macaroni (uncooked)
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 2 cups chicken or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded mozzarella or cheddar cheese
- Fresh parsley or basil for garnish (optional)
Method
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