Go Back

Canned Tomato Elbow Macaroni Casserole

A budget-friendly, hassle-free casserole made with canned tomatoes and elbow macaroni, perfect for busy weeknights and families.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can canned diced tomatoes (14–15 oz) Use low-sodium for a healthier option
  • 2 cups raw elbow macaroni Can use whole-grain or legume-based for more fiber
  • 1–2 teaspoons salt To taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder Alternatively, use 2 cloves fresh garlic, minced
  • 1 cup shredded cheese Optional, can use mozzarella or cheddar
  • 1 tablespoon dried basil or oregano Optional, or a handful of fresh chopped herbs
  • 1–2 cups water or low-sodium broth Just enough to cover the pasta by about 1/4 inch

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a glass casserole dish, combine the canned diced tomatoes and raw elbow macaroni.
  3. Add salt, pepper, and garlic, and stir well to mix all ingredients.
  4. Add water or broth just enough to cover the pasta by about 1/4 inch.
  5. (Optional) Top with cheese and herbs for extra flavor.
Baking
  1. Cover the dish with foil and bake for 25–30 minutes.
  2. Remove foil and bake for an additional 10–15 minutes, until the macaroni is tender and the cheese is bubbly and golden.
  3. Let it cool slightly before serving.

Notes

This casserole can be made lower calorie or higher protein with ingredient swaps. Pair with a salad or steamed broccoli for a complete meal.