Imported from Instagram
Oven-Baked 4-Ingredient Zesty Italian Macaroni
A simple and flavorful no-boil pasta bake that uses zesty Italian dressing to create a tangy, cheesy sauce for elbow macaroni.
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Ingredients
- 2 cup Barilla Elbows (uncooked)
- 0.75 cup Kraft Lite Zesty Italian Dressing
- 1.5 cup Sargento Shredded Mozzarella Natural Cheese (divided)
- 0.5 cup Kraft Grated Parmesan Cheese
- 1.75 cup Boiling water
- Cooking spray (for coating the baking dish)
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
Lightly coat a 9×13-inch baking dish with cooking spray.
- 3
Spread the uncooked macaroni elbows evenly in the bottom of the prepared baking dish.
- 4
Top the macaroni with 1 cup of the shredded mozzarella and all of the grated Parmesan cheese.
- 5
In a separate bowl, whisk the Italian dressing with 1 3/4 cups of boiling water.
- 6
Pour the dressing mixture evenly over the macaroni and cheese, ensuring every piece of pasta is moistened.
- 7
Cover the dish tightly with aluminum foil and bake for 35 to 40 minutes, until the macaroni is tender.
- 8
If the macaroni remains firm and the liquid has been absorbed, add an additional 1/4 cup of hot water, cover, and bake for 5 to 10 minutes longer.
- 9
Remove the foil and sprinkle with the remaining 1/2 cup of mozzarella cheese.
- 10
Bake uncovered for 8 to 10 minutes, until the cheese is melted and lightly golden around the edges.
- 11
Remove from the oven and let the dish rest for 10 minutes before serving to allow the sauce to set.
Notes
If the pasta is still too firm after the initial bake, the extra splash of hot water and additional 5-10 minutes of covered baking is essential for proper hydration.
Nutrition per serving
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