Oven-Baked 4-Ingredient Zesty Italian Macaroni Directions:
Preheat your oven to 350°F (175°C). Lightly coat a 9x13-inch baking pan with cooking spray.
Pour the uncooked whole wheat elbow macaroni evenly into the bottom of the baking pan, spreading it into a flat layer.
Sprinkle 3/4 cup of the reduced-fat shredded mozzarella cheese and all of the grated Parmesan cheese evenly over the dry macaroni.
Shake the bottled light zesty Italian dressing well, then slowly pour it evenly over the macaroni and cheese mixture. Gently tilt the pan back and forth so the dressing seeps down around the noodles.
Cover the pan tightly with aluminum foil to trap steam.
Bake on the center rack for 35–40 minutes. Carefully remove the foil and check a piece of macaroni from the center; it should be just tender. If the pasta still seems firm, re-cover with foil and bake for another 5–10 minutes.
Once the pasta is tender and most of the liquid is absorbed, remove the foil and sprinkle the remaining 1/4 cup reduced-fat shredded mozzarella evenly over the top.
Return the uncovered pan to the oven and bake for 8–10 minutes, until the cheese on top is melted and lightly golden around the edges.
Let the macaroni rest for 5–10 minutes before serving so it sets slightly and scoops neatly.
Serve warm.
If desired, sprinkle with a little chopped fresh parsley before serving.
WW Points Calculation
100% whole wheat elbow macaroni, 8 oz dry: 0.00 points
Light bottled zesty Italian dressing, 1 cup: 24.00 points
Reduced-fat shredded mozzarella cheese, 1 cup: 12.00 points
Grated Parmesan cheese, 1/4 cup: 3.00 points
Points Information
Total Points: 39.00 points
Servings: 8 servings / about 1 square scoop per serving
Points per serving: 4.88 points
Nutrition Information
Calories: 205
Protein: 10 g
Carbohydrates: 28 g
Fat: 7 g
Fiber: 4 g
Sugar: 4 g
Sodium: 470 mg
I'm waiting for your comments! Enjoy!
