There is something mighty comforting about a supper you can build straight in one casserole dish and slide into the oven without a fuss. This baked salmon ziti is the kind of practical meal that feels right at home in a busy week, using frozen salmon and dry pasta the way thrifty home cooks have long relied on pantry and freezer staples. The salmon gently cooks right over the pasta, giving the whole dish a rich, satisfying flavor with only a handful of ingredients and very little tending.
Serve this with a simple green salad, buttered green beans, or a plate of roasted broccoli to round out the meal. A slice of crusty bread is welcome for catching the creamy sauce, and if you like a little brightness on the table, lemon wedges or a quick cucumber salad make a fine partner for the richness of the salmon and pasta.
4-Ingredient Oven Baked Salmon Ziti
Servings: 4
Ingredients
1 pound frozen raw skin-on salmon pieces
12 ounces dry uncooked ziti
1 jar (24 ounces) creamy tomato pasta sauce
3 cups water
Directions
1. Heat the oven to 400°F and lightly grease a medium oven-safe ceramic casserole dish.
2. Spread the dry ziti evenly in the casserole dish, then pour the pasta sauce and water over the top. Stir right in the dish until the pasta is evenly coated and mostly submerged.
3. Arrange the frozen salmon pieces skin-side down over the pasta mixture in an even layer.
4. Cover the dish tightly with foil and bake for 45 minutes.
5. Remove the foil, check that the pasta is tender and the salmon is cooked through and flakes easily, then return the dish to the oven uncovered for 10 to 15 minutes to let the top thicken and lightly brown.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and the salmon stays nicely flaky.
Variations & Tips
Add a little seasoning: Even with just four main ingredients, a sprinkle of salt, black pepper, garlic powder, or Italian seasoning can give the casserole a little extra backbone. If your pasta sauce is already well seasoned, taste before adding too much.
Choose the right dish: Make sure the ziti has room to sit in a fairly even layer so it cooks at the same pace. A crowded deep dish may need a touch more water and a little extra oven time.
Check your salmon pieces: If the frozen salmon pieces are especially large, cut them into serving-sized chunks before arranging them over the pasta. That helps everything cook more evenly and makes serving easier at the table.
Make it brighter: A squeeze of lemon over the finished casserole or a spoonful of chopped parsley on top can wake up the whole dish and balance the richness of the sauce and fish.
Try a cheesy finish: If you are willing to step past the strict four-ingredient idea, a little shredded mozzarella or Parmesan on top during the last 10 minutes of baking makes a lovely golden crust.