This Amish Tomato Macaroni Bake is a humble, one-dish wonder rooted in Pennsylvania Dutch tradition—elbow macaroni baked in a rich, savory tomato-meat sauce until bubbly and comforting. With just 6 simple ingredients, it’s the kind of meal Amish families have relied on for generations: frugal, filling, and deeply satisfying.
No fancy steps, no extra pots—just layer, bake, and serve a wholesome dinner that feeds a crowd with minimal effort.
Why You’ll Love This Recipe
- 🍝 One dish, minimal cleanup
- ⏱️ 20 minutes prep, then bake unattended
- 💛 Uses pantry staples—no special shopping
- 💸 Costs under $8—feeds 6–8 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF pasta)
Ingredients You’ll Need
(9x13-inch baking dish)
- 1½ lbs (680g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 2 cups (8 oz) uncooked elbow macaroni
- 2 cups (480ml) water or beef broth
- 1 tsp dried oregano or Italian seasoning
- Salt & black pepper to taste
- Optional: 1 cup shredded cheddar or mozzarella cheese for topping
💡 Pro Tips:
- Don’t pre-cook the pasta—it absorbs liquid as it bakes.
- Use regular elbow macaroni—not “quick cook” (it turns mushy).
- Layer evenly for consistent texture.
Step-by-Step Instructions (Savory, Saucy, Foolproof)
