Save My sister called me in a panic one afternoon—she'd committed to bringing dinner for her kid's soccer team celebration and had exactly forty minutes to deliver something impressive. I remembered these baked ziti cups from a potluck years back, and suddenly I was texting her the idea like it was some kind of secret weapon. She made them, they vanished in minutes, and now I can't count how many times she's asked me to remind her of the recipe because apparently holding it in her phone wasn't enough.
I'll never forget watching my nephew pick one of these up at the potluck, hold it by the mozzarella top like an edible little hat, and somehow manage to eat it with his hands without sending tomato sauce everywhere. It was the moment I realized that a recipe doesn't have to be complicated to feel like you're doing something right.
Ingredients
- Ziti or rigatoni pasta (225 g / 8 oz): The short tubes catch sauce and cheese in every bite—don't overcook it or your cups will turn mushy.
- Olive oil (1 tablespoon): Just enough to coax out the garlic's sweetness without turning your sauce greasy.
- Garlic (2 cloves, minced): The difference between a sauce that tastes fine and one that tastes like someone actually cared.
- Canned crushed tomatoes (400 g / 14 oz): Canned is better here—fresh tomatoes can water down the sauce when baked.
- Dried Italian herbs (1 teaspoon): Use the good stuff if you have it; it's the backbone of the flavor.
- Salt and black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper): Season as you go, not all at once, or you'll either miss it or overdo it.
- Ricotta cheese (250 g / 1 cup): This is your creamy layer—cheaper ricotta works, but it can taste a bit gritty if you're unlucky.
- Parmesan cheese (60 g / 1/2 cup, grated): Buy the wedge and grate it yourself; pre-grated has cellulose that keeps it from melting smoothly.
- Egg (1 large): Acts as a binder to keep your cheese mixture from pooling at the bottom of the cup.
- Fresh basil (2 tablespoons, chopped, optional): If you have it, tear it gently instead of chopping—bruised basil tastes bitter.
- Mozzarella cheese (150 g / 1 1/2 cups, shredded): The star on top—use low-moisture mozzarella so it doesn't turn into a puddle.
Instructions
- Get your tin ready:
- Preheat the oven to 190°C (375°F) and spray every cup of your muffin tin thoroughly with nonstick spray—and I mean every corner, because nothing kills the mood faster than a pasta cup that refuses to budge.
- Cook the pasta:
- Boil your ziti in salted water until it's just barely al dente, maybe even a hair under—it's going to cook a bit more in the oven, and nobody wants mushy baked pasta. Drain and let it cool while you handle the other parts.
- Make the tomato sauce:
- Warm olive oil in a saucepan, add your minced garlic, and listen for it to stop sizzling—that's when it smells sweet instead of harsh. Stir in the crushed tomatoes, herbs, salt, and pepper, then let it bubble gently for five minutes while your kitchen fills with that unmistakable red sauce aroma.
- Mix the ricotta filling:
- In a bowl, combine your ricotta, Parmesan, egg, and basil (if you're using it), stirring until it's smooth and creamy. This is your creamy surprise layer, so don't leave lumps.
- Build the pasta base:
- Toss your cooked pasta with half the tomato sauce and half the mozzarella in a large bowl, coating everything evenly. You want every piece of pasta to know it's loved.
- Fill the cups:
- Divide the sauced pasta among the muffin cups, pressing gently to settle it. Top each with a generous spoonful of the ricotta mixture, then layer the remaining pasta on top and drizzle with the rest of the tomato sauce. Finish with the remaining mozzarella sprinkled over everything like you're blessing it.
- Bake and rest:
- Bake for 20–25 minutes until the cheese is melted, bubbly, and just starting to brown at the edges—you want it golden, not burnt. Let the tin cool for five minutes, then run a knife around each cup and lift them out like you're releasing little edible treasures.
Save There was a moment at that potluck when someone asked if these were homemade, and my sister nodded so proudly that I realized this recipe had become hers now. Sometimes the best cooking moments are when you watch someone else own something you taught them.
Why These Work for Crowds
Individual portions mean everyone gets the same amount of cheese and sauce without anyone eyeing someone else's plate. They're hand-held, so people actually eat them at the table instead of balancing a full plate while talking—there's something about food you can hold that makes it feel less formal and more fun. Plus, because they're baked in a muffin tin, you can make twelve at once without the stress of trying to plate something hot and saucy that could slide all over the place.
Make-Ahead and Freezing
Assemble these completely, cover the whole tin with plastic wrap, and refrigerate for up to a day before baking—they actually taste better when the flavors have time to mingle overnight. Freezing is even easier: bake them completely, let them cool fully, pop them out of the tin, wrap them individually, and stash them in the freezer for up to three months. Reheat in a 180°C (350°F) oven for about 15 minutes, or microwave them for a quicker meal on nights when you need comfort food without the effort.
Variations and Swaps
If you want to go meaty, brown some Italian sausage or ground beef with the garlic before adding the tomatoes—that smoky, savory note transforms these from vegetarian comfort food to something that'll disappear even faster at a gathering. Penne or small rigatoni work just as well if ziti is nowhere to be found, though the shape won't nestle quite as neatly. You can even stretch the ricotta with a bit of cream if you like things extra creamy, or add fresh spinach to the mixture for a hidden vegetable moment.
- Fresh mozzarella instead of shredded? Use it, but chop it small so it melts evenly instead of creating giant pockets of cheese.
- Make these vegetarian-friendly by checking your cheese labels, and omit the egg if needed—the pasta will still hold together just fine, though the texture might be slightly crumblier.
- Leftover sauce? Freeze it separately and use it later for pizza, dipping sticks, or the next time you make these.
Save These cups sit somewhere between a complete meal and the kind of comfort food that makes you feel like you've got your life together. Once you make them, you'll find yourself reaching for the recipe again and again.
Recipe FAQs
- → What type of pasta works best for these cups?
Ziti or rigatoni work well due to their tube shape, which holds sauce and cheese layers nicely. Penne can be used as a substitute if needed.
- → Can I prepare these in advance?
Yes, the baked ziti cups can be assembled ahead of time and refrigerated before baking. They also freeze well for future meals.
- → How do I prevent the cups from sticking to the muffin tin?
Lightly spray the muffin tin with a nonstick cooking spray before assembling the cups to ensure easy removal after baking.
- → Are there meat options to add to the sauce?
Adding cooked Italian sausage or ground beef to the tomato sauce enhances flavor and makes the dish heartier.
- → What are good accompaniments for these cups?
Serve baked ziti cups with a crisp Italian salad or garlic bread for a balanced and satisfying meal.