Baked Tomato Macaroni Casserole

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Recipe: Baked Tomato Macaroni Casserole

  • Prep time: 15 minutes

  • Cook time: 30 minutes

  • Servings: 6 people

Ingredients

  • Pasta: 1 lb (450g) Elbow macaroni

  • The Sauce: 2 cans (15 oz each) tomato sauce or crushed tomatoes

  • Aromatics: 1 medium yellow onion (diced), 3 cloves garlic (minced)

  • Dairy: 2 cups shredded sharp cheddar cheese, 1/2 cup grated Parmesan

  • Pantry Staples: 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried basil, salt, and black pepper to taste.

  • Topping: 1/2 cup Panko breadcrumbs + 1 tbsp melted butter.

Instructions

  1. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

  2. Boil Pasta: Cook the macaroni in salted water until slightly underdone (about 2 minutes less than the package directions). It will finish cooking in the oven. Drain and set aside.

  3. Sauté: In a large skillet, heat olive oil over medium heat. Sauté the onion until translucent (5 mins), then add garlic for 1 minute until fragrant.

  4. Simmer: Stir in the tomato sauce, oregano, basil, salt, and pepper. Let it simmer for 5–7 minutes to develop flavor.

  5. Combine: In a large bowl, toss the cooked macaroni with the tomato sauce and 1.5 cups of the cheddar cheese.

  6. Assemble: Pour the mixture into the baking dish. Top with the remaining cheddar, Parmesan, and the buttered Panko crumbs.

  7. Bake: Bake for 20–25 minutes until the cheese is bubbly and the breadcrumbs are golden brown.

Nutritional Info (Per Serving)

Nutrient Amount
Calories 420 kcal
Total Fat 18g
Carbohydrates 48g
Protein 16g
Fiber 4g

Notes & Pro-Tips

  • Don’t Overcook the Pasta: If the noodles are mushy before they hit the oven, the final dish will be gummy. Aim for a “firm bite.”

  • Cheese Quality: For the best melt, grate your own cheese from a block. Pre-shredded cheese is coated in potato starch, which can make the casserole feel grainy.

  • Add Protein: You can easily turn this into a “Goulash” style bake by adding 1 lb of browned ground beef or turkey to the tomato sauce.

  • Vegetable Boost: Fold in some sautéed bell peppers or fresh spinach before baking for extra nutrients.

Health Benefits

  • Lycopene: Cooked tomatoes are a powerhouse of lycopene, an antioxidant linked to heart health and skin protection.

  • Energy: The complex carbohydrates in the pasta provide a steady source of fuel for the body.

  • Calcium: The cheese blend offers a significant dose of calcium for bone health.

Common Q&A

Q: Can I make this ahead of time?

A: Yes! You can assemble the entire dish (minus the breadcrumbs), cover it tightly, and refrigerate it for up to 24 hours. Add the breadcrumbs just before baking and add 5-10 minutes to the cook time.

Q: Can I freeze this recipe?

A: Absolutely. It freezes well for up to 3 months. Thaw in the fridge overnight before baking as usual.

Q: Is there a gluten-free option?

A: Simply swap the elbow macaroni for your favorite gluten-free pasta (chickpea or brown rice pasta works well) and use gluten-free breadcrumbs or crushed pork rinds for the topping.

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