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 a pantry favorite into an incredibly low-effort, high-flavor pasta bake. By baking the dry macaroni directly in a tangy bath of zesty Italian dressing and savory cheeses, the noodles absorb all the bright, herby flavors as they cook—leaving you with a bubbly, cheese-blanketed comfort meal and absolutely no boiling water required.

Oven-Baked 4-Ingredient Zesty Italian Macaroni

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Heat your oven to 350°F. Lightly coat a 9×13-inch baking pan with nonstick spray or a thin film of oil.

2. Layer the base: Pour the uncooked elbow macaroni into the bottom of the pan and spread it into a flat, even layer.

3. Add the cheese: Sprinkle 1 cup of the shredded mozzarella and all of the grated Parmesan cheese evenly over the dry pasta.

4. Pour the dressing: Shake the bottle of zesty Italian dressing well, then slowly pour it over the pasta and cheese. Gently tilt the pan from side to side so the liquid runs down between the noodles.

5. Bake covered: Seal the pan tightly with aluminum foil to trap the steam. Bake on the middle rack for 35 to 40 minutes until the pasta is tender. Note: If the macaroni still feels too firm or looks dry at this point, splash up to 1/2 cup of water over it, re-cover, and bake for 10 more minutes.

6. Melt the top: Remove the foil completely and scatter the remaining 1/2 cup of shredded mozzarella uniformly over the top of the macaroni.

7. Brown the cheese: Return the pan to the oven uncovered and bake for an additional 8 to 10 minutes until the cheese is melted and lightly golden around the edges.

8. Rest and serve: Let the casserole sit for 5 to 10 minutes to set up slightly before scooping into bowls and serving warm.