Pour zesty italian dressing and these 3 ingredients over elbow macaroni into a baking pan for a tangy dish everyone asks you to make again
This Oven-Baked Zesty Italian Macaroni turns raw elbow macaroni into a bubbly, tangy pasta bake cooked directly in the oven. Steamed under foil in a blend of zesty Italian dressing, mozzarella, and Parmesan, the pasta absorbs maximum flavor before finishing with a melted, golden cheese crust.
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Oven-Baked 4-Ingredient Zesty Italian Macaroni
Ingredients:
| Ingredient | Quantity |
| Uncooked elbow macaroni | 2 cups |
| Bottled zesty Italian dressing | 1 1/2 cups |
| Shredded mozzarella cheese (divided) | 1 1/2 cups |
| Grated Parmesan cheese | 1/2 cup |
| Water (optional, if pasta looks dry) | 1/2 cup |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan with cooking spray or oil.
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Layer pasta and cheese: Spread the uncooked elbow macaroni evenly across the bottom of the pan. Sprinkle 1 cup of mozzarella and all of the Parmesan cheese over the dry pasta.
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Add dressing and cover: Shake the zesty Italian dressing well, then pour it evenly over the pasta and cheese. Tilt the pan slightly to distribute the liquid, then cover the pan tightly with foil.
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Bake covered: Bake on the center rack for 35 to 40 minutes until the pasta is tender. (If dry or firm, pour 1/2 cup water over the top, re-cover, and bake for 10 more minutes.)
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Melt top cheese: Remove the foil, sprinkle the remaining 1/2 cup mozzarella over the top, and bake uncovered for 8 to 10 minutes until the cheese is melted and golden around the edges.
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Rest and serve: Allow the bake to rest for 5 to 10 minutes to set before serving warm.
