Oven-Baked 4-Ingredient Zesty Italian Macaroni
Dry elbow macaroni bakes directly in zesty Italian dressing with mozzarella and Parmesan for a tangy, cheesy pasta casserole. This simple oven-baked dish is easy to assemble and works well as a side dish, potluck recipe, or quick meatless main.
Ingredients
- 2 cups uncooked elbow macaroni about 8 oz
- 1 1/2 cups bottled zesty Italian dressing shaken well before using
- 1 1/2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup water optional, as needed
- nonstick spray or oil for greasing the pan
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking pan.
- Spread the dry elbow macaroni evenly in the prepared pan.
- Sprinkle 1 cup of the mozzarella cheese and all of the Parmesan cheese over the macaroni.
- Shake the bottle of zesty Italian dressing well.
- Pour the dressing evenly over the pasta and cheese.
- Gently tilt the pan side to side so the dressing settles around the macaroni.
- Cover the pan tightly with foil.
- Bake for 35–40 minutes, until the macaroni in the center is just tender.
- If the pasta is still firm or the pan looks dry, add up to 1/2 cup water, re-cover, and bake for another 10 minutes.
- Once the pasta is tender and most of the liquid is absorbed, remove the foil.
- Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
- Bake uncovered for 8–10 minutes, until the cheese is melted and lightly golden at the edges.
- Let the casserole rest for 5–10 minutes before serving.
Notes
Shake the dressing very well before pouring so the oil and vinegar are evenly blended. Add water only if the pasta needs extra moisture to finish cooking.
Nutrition
Calories: 360kcal
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