Save to Pinterest My neighbor Sarah handed me one of these baked ziti cups at a block party last summer, and I couldn't believe something that felt so elegant came from a muffin tin. She laughed when she saw my surprise, explaining how she'd discovered them while meal-prepping for her kids' lunches, and they'd become her secret weapon for making weeknight dinners feel special. That first bite—the crispy mozzarella shell giving way to layers of creamy ricotta and tangy tomato sauce—made me want to recreate them instantly. Now I make batch after batch, and they've become my go-to for feeding a crowd without feeling like I'm slaving over a stove.
I still remember bringing these to my sister's potluck, nervous they'd fall apart in the car, only to watch everyone reach for seconds before the main course was even served. Someone asked if I'd ordered them from an Italian restaurant, and the compliment stuck with me—there's something about individual portions that makes simple pasta feel restaurant-worthy.
Ingredients
- Ziti or rigatoni pasta (225 g / 8 oz): Use shapes that hold sauce well; avoid tiny tubes that'll slip through your teeth.
- Olive oil (1 tablespoon): Good quality matters here since it's the foundation of your sauce's flavor.
- Garlic (2 cloves, minced): Mince finely so it perfumes the entire sauce without overpowering it.
- Canned crushed tomatoes (400 g / 14 oz): San Marzano varieties tend to be sweeter and less acidic, which rounds out the dish nicely.
- Dried Italian herbs (1 teaspoon): This is your shortcut to complexity; don't skip it even if it seems small.
- Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Taste as you go—you'll add more later in the ricotta, so be gentle here.
- Ricotta cheese (250 g / 1 cup): The creamy anchor that keeps everything moist; room-temperature ricotta mixes more smoothly.
- Parmesan cheese, grated (60 g / 1/2 cup): Freshly grated tastes leagues better than pre-shredded, and it melts more evenly.
- Large egg (1): Acts as a binder to keep the ricotta mixture from becoming too loose during baking.
- Fresh basil, chopped (2 tablespoons, optional): If you have it, it brightens the entire dish with a fresh herbaceous note.
- Shredded mozzarella cheese (150 g / 1 1/2 cups): This creates those golden, crispy edges everyone loves; don't skip or reduce it.
- Nonstick cooking spray: Essential for easy removal; spray generously into every corner of the tin.
Instructions
- Set up your station:
- Preheat the oven to 190°C (375°F) and spray your muffin tin thoroughly, getting the nooks and crannies. This small step saves you heartbreak later when you're trying to wiggle a hot cup out.
- Cook the pasta to just-right:
- Boil salted water, then add ziti and cook until barely al dente—it should still have a tiny bite because it'll finish cooking in the oven. Drain, spread on a plate, and let it cool just enough to handle; warm pasta mixes better with sauce.
- Build the sauce:
- Heat olive oil over medium heat, add minced garlic, and let it get fragrant for about a minute. Stir in crushed tomatoes, Italian herbs, salt, and pepper, then simmer gently for five minutes so the flavors marry together.
- Make the creamy mixture:
- In a bowl, combine ricotta, Parmesan, egg, basil if using, and salt, mixing until smooth and uniform. Taste it and adjust seasoning—this mixture needs to be flavorful on its own.
- Coat the pasta:
- In a large bowl, toss drained pasta with half the tomato sauce and half the mozzarella, making sure every strand gets coated. This first layer sets the stage for balanced flavor throughout.
- Layer the cups:
- Divide half the sauced pasta among the muffin cups, pressing gently. Add a spoonful of ricotta mixture to each, then top with remaining pasta, a drizzle of sauce, and final mozzarella. This three-layer approach ensures you get all the elements in every bite.
- Bake until golden:
- Bake for 20-25 minutes until the cheese is melted, bubbling at the edges, and just turning golden in spots. Let the tin cool for five minutes so the cups set slightly, then use a thin knife to loosen the sides and gently lift each one out.
Save to Pinterest One evening, a friend called as I was pulling a batch from the oven, asking what smelled so incredible through her phone screen. There's something almost magical about the moment when melted mozzarella and tomato sauce meet in a muffin tin—it stops being just dinner and becomes an event.
Storage and Reheating Magic
These cups are built for busy life. Once they've cooled completely, slide them into a freezer bag and they'll keep for three months, making your future self genuinely grateful. To reheat, pop them in a 160°C (320°F) oven for 10-12 minutes until warmed through, or microwave them for two minutes if you're in a rush—yes, they're just as delicious either way.
Variations That Work
The beauty of this recipe is how willing it is to bend. Some nights I stir crumbled Italian sausage into the sauce for depth, other times I layer thin slices of zucchini between the pasta for vegetables no one notices eating. Penne works just as well as ziti if that's what you have, and adding fresh spinach to the ricotta mixture turns it into something healthier-feeling without sacrificing comfort.
Serving Suggestions That Elevate Them
Serve these cups warm with a crisp arugula salad dressed in lemon vinaigrette to cut through the richness, or alongside garlic bread for pure indulgence. They also work cold straight from the fridge as a stellar packed lunch—your coworkers will be envious. A simple side of steamed green beans or roasted broccoli rounds out the meal if you're aiming for something more vegetable-forward.
- Always let them cool for a minute on the plate before eating so you don't burn the roof of your mouth on molten cheese.
- Garnish with fresh basil right before serving for color and a fresh herbaceous finish.
- These freeze beautifully, so doubling the batch on a quiet Sunday means dinner is solved for busy weeks ahead.
Save to Pinterest These little cups transformed how I think about entertaining—they're proof that the most impressive dishes are often the simplest to execute. Make them once and they'll become your favorite shortcut to looking like you tried harder than you actually did.
Recipe Questions
- → What pasta works best for these cups?
Ziti or rigatoni are ideal due to their tube shape, helping to hold the layers well. Penne is also a good alternative.
- → Can I prepare these ahead of time?
Yes, these can be assembled in advance and baked just before serving. They also freeze well for future meals.
- → How do I prevent the cups from sticking?
Lightly spray the muffin tin with a nonstick cooking spray before filling to ensure easy removal after baking.
- → Can I add meat to the sauce?
Absolutely, cooked Italian sausage or ground beef can be stirred into the sauce to add richness and heartiness.
- → What garnishes complement these cups?
Fresh basil leaves or a sprinkle of extra grated Parmesan enhance flavor and presentation nicely.