Oven Baked Macaroni and Tomatoes
This oven-baked 4-ingredient macaroni and tomatoes recipe is a dump-and-bake classic! Just pour canned tomatoes and broth over uncooked pasta for a cozy dinner.
Equipment
- 9x13 Baking Dish
Ingredients
- 16 oz dry elbow macaroni 1lb
- 2 can diced tomatoes
- 3 cups broth
- 1/2 cup butter 1 stick
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray.
- Add dry elbow macaroni to dish.
- Add diced tomatoes and broth. Season with salt and pepper. Stir to combine and submerge as much macaroni in liquid.
- Add butter and spread over macaroni.
- Cover with tin foil and bake for 20 minutes. Remove from oven and stir. Cover with tin foil and return to oven for 20 more minutes or until macaroni is tender.
- Remove tin foil and cook for last 5 minutes uncovered. Remove from oven and let sit for 5 minutes.
Nutrition
Calories: 445kcalCarbohydrates: 63gProtein: 11gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 610mgPotassium: 431mgFiber: 4gSugar: 6gVitamin A: 883IUVitamin C: 13mgCalcium: 63mgIron: 2mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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