Save to Pins I discovered these baked ziti cups on a chaotic Tuesday night when I was trying to make enough food for a potluck but didn't have the energy to fuss with a full casserole. The muffin tin caught my eye in the cupboard, and I thought, why not? What started as kitchen improvisation turned into something my friends actually fought over, and suddenly I had a whole new way to think about baked pasta.
My neighbor watched me pull these golden cups from the oven and immediately asked for the recipe, which told me everything I needed to know. There's something about individual portions that makes people feel like they're getting a real treat, even though it's basically the same dish everyone grew up with.
Ingredients
- Ziti or rigatoni pasta (225 g): The shape matters more than you'd think—tubes hold sauce better than flat noodles, and 8 ounces gives you the right pasta-to-cheese ratio for twelve cups.
- Olive oil (1 tablespoon): Just enough to build a flavorful base without making the sauce greasy.
- Garlic, minced (2 cloves): Let it get fragrant and slightly golden before adding tomatoes, which wakes up the whole sauce.
- Canned crushed tomatoes (400 g): The foundation of everything—I prefer San Marzano if I can find them, but any quality brand works.
- Dried Italian herbs (1 teaspoon): A shortcut that actually tastes good and saves you from hunting for fresh herbs when you're in a rush.
- Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Season as you go rather than all at once, or you'll either undersalt or overshoot.
- Ricotta cheese (250 g): This is the creamy layer that makes it taste homemade, and it's way more forgiving than trying to make béchamel.
- Parmesan cheese, grated (60 g): The salty, nutty backbone that prevents the cups from tasting one-note.
- Large egg (1): Acts as a binder and gives the ricotta mixture structure so it doesn't collapse in the oven.
- Fresh basil, chopped (2 tablespoons, optional): If you have it, fold it in—it feels luxurious and tastes bright.
- Mozzarella cheese, shredded (150 g): Use whole milk mozzarella for better melting and browning on top.
- Nonstick cooking spray: This is non-negotiable; these cups will stick to regular tins.
Instructions
- Set up and heat:
- Preheat your oven to 190°C (375°F) and give your 12-cup muffin tin a generous coating of nonstick spray, getting into the corners where cups like to grip.
- Cook the pasta:
- Boil salted water and cook the ziti until it's just barely al dente—it'll soften more in the oven, so err toward firm. Drain and let it cool for a minute while you work on the sauce.
- Build the sauce:
- Warm olive oil over medium heat, listen for the garlic to sizzle and smell amazing, then add the crushed tomatoes with herbs and seasonings. Let it bubble gently for 5 minutes so the flavors actually meld.
- Make the ricotta mixture:
- In a bowl, combine ricotta, Parmesan, egg, basil if you're using it, and salt—stir until it's completely smooth and creamy.
- Combine pasta and sauce:
- Toss your cooked pasta with half the tomato sauce and half the mozzarella in a large bowl, making sure everything gets coated evenly.
- Layer the cups:
- Divide half the sauced pasta among all twelve muffin cups, press down gently, then add a spoonful of ricotta mixture to each. Top with the remaining pasta, then finish with remaining sauce and a sprinkle of mozzarella.
- Bake until bubbly:
- Slide into the oven for 20–25 minutes until the cheese on top is melted and starting to brown at the edges. Let them cool in the tin for exactly 5 minutes so they set enough to handle.
- Release and serve:
- Run a thin knife around each cup and gently lift—they should release with barely any persuasion. Serve warm, maybe with a whisper of fresh basil on top.
Save to Pins The first time I made these for my son's school lunch, he came home and said they were the only thing anyone wanted to trade for. That's when I knew I'd stumbled onto something that transcends the usual weeknight dinner.
Why Individual Portions Change Everything
There's something psychologically satisfying about having your own little pasta case instead of sharing from a big pan. Kids eat more willingly, adults feel fancy, and nobody has to argue about who gets the corner piece. Plus, it's genuinely easier to portion out from a muffin tin than to guess how much casserole to scoop.
Making Them Ahead
These freeze beautifully before you bake them, which means you can assemble them on a calm Sunday and have actual dinner ready with minimal effort on Thursday. Bake them straight from frozen, adding maybe 5 extra minutes to the cooking time, and you've got a full meal without remembering to thaw anything.
Variations and Flavor Twists
Once you understand the basic structure, you can start playing around—brown some Italian sausage and stir it into the sauce, add roasted vegetables between the layers, or mix spinach into the ricotta for a Florentine twist. The muffin tin format means you're not committed to a huge batch of whatever experiment you're trying.
- Crumbled Italian sausage mixed into the sauce adds richness and makes them hearty enough for a meat-loving crowd.
- Frozen spinach, thawed and squeezed dry, mixed into the ricotta creates a lighter, more sophisticated version.
- A tiny sprinkle of red pepper flakes in the sauce gives a gentle heat that nobody expects from something so cozy.
Save to Pins These cups prove that the best recipes often come from wanting to make something easier, not fancier. Serve them warm, and watch people's faces light up when they realize they're eating baked ziti but it's somehow better this way.
Frequently Asked Questions
- → What pasta works best for these cups?
Ziti or rigatoni are ideal due to their shape and sturdiness, but penne can also be used as a substitute.
- → Can I prepare these in advance?
Yes, the cups can be assembled ahead of time and refrigerated or frozen, then reheated to maintain their flavor and texture.
- → How do I prevent the cups from sticking?
Lightly spray the muffin tin with nonstick cooking spray before assembling to ensure easy removal after baking.
- → Is it possible to add meat to the sauce?
Absolutely, incorporating cooked Italian sausage or ground beef into the tomato sauce adds extra heartiness.
- → What are good side pairings?
A crisp Italian salad or warm garlic bread complements the rich flavors of these pasta cups wonderfully.