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

Let’s Get Started

Preheat and Prep: Set your oven to 375°F (190°C). Lightly grease a 2–2.5 quart glass casserole dish with butter to prevent sticking.
Layer the Base: Pour the dry elbow macaroni into the prepared dish, spreading it into an even layer. Sprinkle the salt evenly over the pasta.
Add the Liquid: Pour both cans of diced tomatoes (with their juices) over the macaroni. Then, pour the water over everything. The liquid should mostly cover the pasta; gently press down any exposed pieces with the back of a spoon.
Bake Covered: Cover the dish tightly with aluminum foil. This traps the steam and ensures the pasta cooks through. Bake for 35-40 minutes, or until the macaroni is tender.
Stir and Serve: Carefully remove the foil, watching out for the hot steam. Give the casserole a good stir to combine the tomatoes and pasta. If the sauce seems too thin, let it sit uncovered for 5-10 minutes; it will thicken as it stands. Taste and adjust seasoning with a little more salt if needed. Serve warm and enjoy!

For a Richer Sauce: Stir in 1-2 tablespoons of butter after the casserole comes out of the oven. This adds a silky, mild richness that kids especially love.
Add Italian Flair: For a more herbaceous flavor, add 1 teaspoon of dried Italian seasoning or dried basil along with the salt before baking.
Make it a Hearty Meal: To turn this side into a main dish, stir in 1-2 cups of cooked ground beef, Italian sausage, or shredded rotisserie chicken after the initial bake. Return the dish to the oven (uncovered) for 5-10 minutes to warm everything through.
Cheesy Topping: For a golden, bubbly crust, sprinkle 1 cup of shredded cheddar or mozzarella over the top as soon as you remove the foil. Return the dish to the oven (uncovered) and bake for another 5-10 minutes until the cheese is melted and bubbly.
Adjust the Sauce: If you prefer a soupier pasta, add an extra ½ cup of water before baking. For a thicker, more casserole-like texture, reduce the water by ¼ cup.
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to loosen the sauce and warm gently on the stovetop or in the microwave.