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

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with nonstick spray or a thin layer of oil.
Pour the uncooked elbow macaroni evenly into the bottom of the baking pan, spreading it into a flat layer so it cooks evenly.
Sprinkle 1 cup of the shredded mozzarella cheese and all of the grated Parmesan cheese evenly over the dry macaroni.

Give the bottled zesty Italian dressing a good shake, then slowly pour it evenly over the macaroni and cheese mixture, making sure to cover as much of the pasta as possible. Gently tilt the pan back and forth so the dressing seeps down around the noodles.
Cover the pan tightly with aluminum foil to trap in steam. This is important because the pasta will cook in the liquid from the dressing.
Bake on the center rack for 35 to 40 minutes. Carefully remove the foil and check a piece of macaroni from the center of the pan; it should be just tender. If the pasta still seems a bit firm and looks dry on top, pour up to 1/2 cup water evenly over the pasta, re-cover with foil, and bake for another 10 minutes.

Once the pasta is tender and most of the liquid is absorbed into the noodles and cheese, remove the foil and sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top.
Return the uncovered pan to the oven and bake for 8 to 10 more minutes, or until the cheese on top is melted and lightly golden around the edges.
Let the macaroni rest for about 5 to 10 minutes before serving. This helps it set up a bit and makes it easier to scoop into bowls.
Taste and adjust at the table with a little extra Parmesan, salt, or black pepper if needed, then serve warm.
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