Save I discovered these baked ziti cups by accident on a Tuesday morning when I was meal prepping for the week and realized I had way too much leftover pasta. Instead of reheating the same sad plate, I wondered what would happen if I packed everything into a muffin tin. Twenty-five minutes later, I pulled out these golden, crispy-edged little towers of cheese and tomato that my kids actually fought over at lunch the next day. That's when I knew I'd stumbled onto something worth repeating.
The real magic happened when my neighbor stopped by during a casual dinner and I offered her one still warm from the oven. She bit into it, sauce dribbling down her chin, and just went quiet for a moment before asking for the recipe. That's the moment these little cups became less about cleanup convenience and more about creating something people actually crave.
Ingredients
- 225 g ziti or rigatoni pasta: Stick with short pasta shapes that won't topple when you lift each cup, and cook it just shy of tender so it holds together in the muffin tin.
- Olive oil: Use good quality here, not the cooking oil hiding in the back of your cabinet—it's your only fat in the sauce.
- Garlic cloves: Two cloves minced gives you enough fragrance without overpowering the tomato.
- Canned crushed tomatoes: The backbone of everything, so pick a brand that tastes like tomatoes, not tin.
- Dried Italian herbs: One teaspoon is the right amount to hint at flavor without tasting medicinal.
- Salt and black pepper: Taste as you season the sauce—you can always add more.
- Ricotta cheese: This is your creamy secret weapon, providing texture that store-bought ricotta cups never quite capture.
- Grated Parmesan cheese: The sharp edge that cuts through all the richness and makes everything taste more intentional.
- Large egg: This binds the ricotta mixture so it doesn't collapse when you bite into it.
- Fresh basil: Optional but honestly worth the few minutes of chopping if you have it on hand.
- Shredded mozzarella cheese: Use real mozzarella, not the pre-shredded stuff coated in anti-caking powder—it melts into the creamy texture these cups demand.
Instructions
- Prep Your Stage:
- Preheat your oven to 190°C and spray that muffin tin generously—you want every cup coated so nothing sticks. This takes two minutes and saves you from frustration later.
- Cook the Pasta Right:
- Boil salted water and add your pasta, fishing out a piece a minute before the package says it's done. Al dente means it'll still have a slight bite when you eat the finished cups, not a soft mush that falls apart.
- Build the Sauce:
- Warm olive oil, add minced garlic and listen for that quiet sizzle and smell. Once fragrant, pour in your tomatoes with the herbs and let it bubble gently for five minutes—you're not making a reduction, just coaxing the flavors together.
- Mix the Ricotta Layer:
- Combine ricotta, Parmesan, egg, basil if you're using it, and a pinch of salt in a bowl. Stir until it looks smooth and thick enough to hold its shape, not runny.
- Combine Pasta and Sauce:
- In a large bowl, toss your drained pasta with half the tomato sauce and half the mozzarella. This coating step is crucial—every piece should glisten, not look dry.
- Layer the Cups:
- Divide half your sauced pasta among the muffin cups, pressing gently so they nestle into the corners. Spoon ricotta on top of each portion, then add the remaining pasta, sauce, and finally a sprinkle of mozzarella on each cup.
- Bake Until Golden:
- Slide everything into the oven for 20 to 25 minutes until the cheese on top is melted and just starting to brown at the edges. The cups will puff slightly and smell absolutely incredible.
- Cool and Release:
- Let them rest in the tin for five minutes so the cheese sets slightly, then run a sharp knife around the edges of each cup and lift them out gently. They'll hold their shape beautifully if you give them that brief rest.
Save There's something about handing someone a warm pasta cup that comes out of a muffin tin that makes them smile. It signals care and thoughtfulness without any pretension, like you've done something creative just for them.
Make Ahead Magic
These cups are built for the chaos of real life. Assemble them completely, cover the tin with plastic wrap, and refrigerate up to 24 hours before baking. You can also freeze them unbaked for up to three weeks, though you'll need to add five extra minutes to the baking time and cover with foil if the cheese browns too quickly. I've pulled frozen cups from my freezer on nights when dinner planning went completely sideways, and they've saved me countless times.
Variations Worth Trying
The beauty of this format is how flexible it is. Brown some Italian sausage or ground beef and stir it into the tomato sauce if meat is calling to you. Swap penne or mostaccioli for ziti if that's what you have. Add sautéed spinach or mushrooms to the ricotta layer for hidden vegetables that no one will protest. Experiment with different cheese blends—a little fontina mixed with the mozzarella adds richness, or smoked provolone for something unexpected. Every tweak makes it feel like a new dish.
- Try crumbled Italian sausage mixed into the sauce for hearty dinners.
- Sneak in sautéed mushrooms or spinach to the ricotta mixture for vegetables no one notices.
- Sprinkle fresh basil and a drizzle of good olive oil on top right before serving for brightness.
Storing and Reheating
Leftovers keep in an airtight container in the refrigerator for up to four days. Reheat them gently in a 160°C oven for about 10 minutes wrapped loosely in foil so the cheese doesn't toughen, or microwave individual cups for 90 seconds if you're in a rush. They won't be quite as crispy the second time around, but the flavor deepens, which honestly makes them taste even better.
Save These baked ziti cups are proof that sometimes the best recipes come from trying to solve a problem in your kitchen. They've become my go-to when I want something homemade but life is moving fast.
Recipe Help & Answers
- → What pasta works best for baked ziti cups?
Ziti or rigatoni are ideal due to their tube shape which holds sauce well, but penne can also be used as a substitute.
- → How do you prevent the pasta cups from sticking to the muffin tin?
Lightly spray the muffin tin with nonstick cooking spray before assembling the cups to ensure easy removal after baking.
- → Can the dish be prepared ahead of time?
Yes, you can assemble the cups in advance and refrigerate or freeze them. Reheat in an oven or microwave before serving.
- → Is it possible to add meat to the sauce?
Absolutely, cooked Italian sausage or ground beef can be stirred into the tomato sauce for a heartier variation.
- → What herbs enhance the flavor of these pasta cups?
Dried Italian herbs in the sauce and fresh basil in the cheese mixture provide aromatic, classic notes that complement the dish.