Oven-Baked 4-Ingredient Macaroni and Tomatoes Directions:
Preheat the oven to 375°F. Lightly coat a 2-quart glass casserole dish with cooking spray.
Spread the dry macaroni evenly across the bottom of the prepared dish.
Pour the diced tomatoes and their juices over the macaroni.
Pour the hot water evenly over the mixture and stir gently until most of the pasta is submerged.
Distribute the butter pieces evenly over the top.
Cover the dish tightly with foil.
Bake for 35 minutes.
Carefully remove the foil and stir well, scraping any pasta from the bottom of the dish.
Cover loosely and bake for another 10–15 minutes, until the macaroni is tender and most of the liquid has been absorbed.
Add a small splash of hot water if the pasta becomes dry before it is tender.
Let the casserole rest for 5–10 minutes so the tomato sauce can thicken.
Season with salt and black pepper at the table, if desired, and serve warm.
WW Points Calculation
Whole-wheat elbow macaroni, 2 cups: 22.00 points
No-salt-added diced tomatoes, 29 ounces: 0.00 points
Hot water, 2 cups: 0.00 points
Unsalted butter, 1 tablespoon: 6.00 points
Points Information
Total Points: 28.00 points
Servings: 6 servings / 1 cup
Points per serving: 4.67 points
Nutrition Information
Calories: 190
Protein: 6 g
Carbohydrates: 34 g
Fat: 4 g
Fiber: 4 g
Sugar: 4 g
Sodium: 90 mg
I'm waiting for your comments! Enjoy!
