Uploaded July 2026 | Updated September 2026, 1 week ago
Tomato Macaroni Bake
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
2 cans (14.5 ounces each) diced tomatoes with their juices
1 1/2 cups whole milk
1 teaspoon kosher salt (or to taste)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking pan or similar shallow casserole dish.
Spread the uncooked elbow macaroni evenly in the bottom of the baking pan, making sure it forms a fairly level layer so it cooks uniformly.
In a medium bowl or large measuring cup, whisk together the whole milk and kosher salt until the salt is mostly dissolved.
Pour the canned diced tomatoes with all their juices evenly over the dry macaroni in the pan. The pasta should be mostly covered with tomatoes and liquid in this step.
Pour the salted milk mixture evenly over the tomatoes and macaroni
Cover the baking pan tightly with aluminum foil to trap steam, which helps the elbow macaroni cook through without boiling first.
Bake, covered, for 35 to 40 minutes, until the macaroni is mostly tender when you poke a piece with a fork and the liquid around the edges is bubbling.
Carefully remove the foil, give the macaroni a gentle stir to redistribute the tomatoes and sauce, and smooth it back into an even layer.
Return the pan to the oven, uncovered, and bake for another 10 to 15 minutes, until the top looks slightly thickened and the pasta is fully tender. If the mixture still looks a bit loose, remember it will thicken further as it stands.
Remove the pan from the oven and let the tomato macaroni bake rest for 5 to 10 minutes before serving.
Tomato Macaroni Bake
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
2 cans (14.5 ounces each) diced tomatoes with their juices
1 1/2 cups whole milk
1 teaspoon kosher salt (or to taste)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking pan or similar shallow casserole dish.
Spread the uncooked elbow macaroni evenly in the bottom of the baking pan, making sure it forms a fairly level layer so it cooks uniformly.
In a medium bowl or large measuring cup, whisk together the whole milk and kosher salt until the salt is mostly dissolved.
Pour the canned diced tomatoes with all their juices evenly over the dry macaroni in the pan. The pasta should be mostly covered with tomatoes and liquid in this step.
Pour the salted milk mixture evenly over the tomatoes and macaroni
Cover the baking pan tightly with aluminum foil to trap steam, which helps the elbow macaroni cook through without boiling first.
Bake, covered, for 35 to 40 minutes, until the macaroni is mostly tender when you poke a piece with a fork and the liquid around the edges is bubbling.
Carefully remove the foil, give the macaroni a gentle stir to redistribute the tomatoes and sauce, and smooth it back into an even layer.
Return the pan to the oven, uncovered, and bake for another 10 to 15 minutes, until the top looks slightly thickened and the pasta is fully tender. If the mixture still looks a bit loose, remember it will thicken further as it stands.
Remove the pan from the oven and let the tomato macaroni bake rest for 5 to 10 minutes before serving.
