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

 

Tangy Zesty Italian Macaroni Bake

A no-boil, tangy twist on baked pasta—zesty Italian dressing does the heavy lifting for flavor.

Ingredients (9x13" pan, serves 6)

• 8 oz elbow macaroni, uncooked

• 1 cup zesty Italian dressing (bottled, not creamy)

• 1 (15 oz) can diced tomatoes with their juice (or 1½ cups marinara)

• 2 cups shredded mozzarella cheese, divided

• ½ cup grated Parmesan cheese

Optional: 1 lb cooked ground beef or Italian sausage, or 2 cups chopped veggies (bell peppers, zucchini)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. Combine in a large bowl: uncooked macaroni, zesty Italian dressing, diced tomatoes (with juice), 1½ cups mozzarella, and Parmesan. Stir well. Add any optional meat or veggies now.

3. Transfer mixture to the baking dish, spread evenly. Top with remaining ½ cup mozzarella.

4. Cover tightly with foil and bake for 20 minutes. Remove foil and bake 5–10 minutes more until pasta is tender and cheese is golden and bubbly.

5. Rest 5–10 minutes before serving (sauce thickens as it cools). Garnish with fresh parsley or basil if desired.

Notes

• Dressing choice matters: Use a robust, herb‑forward Italian dressing (Olive Garden, Ken’s, or homemade). Avoid fat‑free or creamy versions.

• Liquid check: If the mixture looks dry before baking, add ¼ cup water or chicken broth—the pasta needs liquid to cook through.

• Storage: Refrigerate up to 4 days. Reheat with a splash of water or extra dressing.