# What You Need:
→ Pasta
01 - 8 ounces ziti or rigatoni pasta
→ Sauce
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 14 ounces canned crushed tomatoes
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Cheese Mixture
08 - 1 cup ricotta cheese
09 - 1/2 cup grated Parmesan cheese
10 - 1 large egg
11 - 2 tablespoons chopped fresh basil (optional)
12 - 1/4 teaspoon salt
→ Assembly
13 - 1 1/2 cups shredded mozzarella cheese
14 - Nonstick cooking spray
# How-To:
01 - Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
02 - Boil ziti in a large pot of salted water until al dente. Drain and let cool slightly.
03 - Heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant, about 1 minute. Add crushed tomatoes, Italian herbs, salt, and pepper. Simmer for 5 minutes, then remove from heat.
04 - In a medium bowl, combine ricotta, Parmesan, egg, basil if using, and salt. Mix until smooth.
05 - In a large bowl, toss drained pasta with half the tomato sauce and half the mozzarella cheese.
06 - Divide half the pasta mixture evenly into muffin cups. Spoon ricotta mixture over each, then add remaining pasta. Top with remaining tomato sauce and mozzarella cheese.
07 - Bake for 20 to 25 minutes until cheese melts and bubbles. Cool in the tin for 5 minutes before loosening cups with a knife.
08 - Serve warm, garnished with extra basil if desired.
