Baked Ziti Cups

The first time I made these baked ziti cups, it was out of pure necessity—I had a potluck the next morning and zero inspiration. Standing in my kitchen at 9 PM with a box of ziti and leftover ricotta, I thought, why not bake it like muffins? What started as kitchen improvisation became something I make constantly now, mostly because they're impossible to mess up and somehow feel fancy without requiring any fancy skills.

I brought a batch to my coworker's desk one afternoon, thinking they'd be meh, and she texted me three days later asking for the recipe because her family went through all twelve in one dinner. That's when I realized these little cups had something special—they're comforting and playful at the same time, which is a rare combination in weeknight cooking.

Ingredients

• Ziti or rigatoni pasta (225 g / 8 oz): The short, tubular shape traps sauce beautifully and holds its texture in the muffin cups—don't skip the al dente step or they'll turn to mush.
• Olive oil (1 tablespoon): Just enough to wake up the garlic without making the sauce greasy.
• Garlic (2 cloves, minced): Fresh and minced, never jarred—the smell when it hits hot oil is your signal everything's going right.
• Crushed tomatoes (400 g / 14 oz canned): A good brand makes a real difference here; I use San Marzano when I'm not stretching the budget.
• Dried Italian herbs (1 teaspoon): A simple shortcut that actually works, though fresh herbs are never wrong if you have them.
• Salt and black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper): Start here, taste as you go—tomato cans vary in saltiness.
• Ricotta cheese (250 g / 1 cup): The creamy middle layer that makes these feel rich; cold from the fridge, then stirred until smooth.
• Parmesan cheese (60 g / 1/2 cup grated): Sharpness cuts through the richness—always grate your own if possible.
• Egg (1 large): This binds everything and keeps the ricotta layer from being too loose; room temperature works best.
• Fresh basil (2 tablespoons chopped, optional): Adds brightness at the end, but not essential if you're in a rush.
• Mozzarella cheese (150 g / 1.5 cups shredded): Low-moisture mozzarella prevents the cups from getting weepy; shred it yourself if you have time.
• Nonstick cooking spray: The difference between lifting out perfect cups and scratching your muffin tin with regret.

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

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Get your oven and pan ready:

Preheat to 190°C (375°F) and give your muffin tin a light, even spray of nonstick spray—don't skip any cups. I learned this the hard way when cup number seven stuck permanently.

Cook the pasta to just al dente:

Boil it in salted water and taste a strand at 7 minutes; it should bend easily but still have a tiny bite. Drain it and spread it on a plate to cool so it doesn't clump together later.

Make your tomato sauce while the pasta cools:

Heat the oil over medium, add garlic, and listen for that sizzle—it should smell amazing within 30 seconds. Stir in the tomatoes and herbs, let it bubble gently for 5 minutes, then taste and adjust salt.

Mix the ricotta filling until silky:

Whisk ricotta, Parmesan, egg, basil if using, and salt until there are no lumps. This is your creamy layer, so smooth is everything.

Coat the pasta with sauce and cheese:

In a big bowl, toss the cooled pasta with half the tomato sauce and half the mozzarella—every strand should be coated and moist.

Layer into the muffin cups:

Divide half the pasta mixture among all 12 cups, pressing gently. Add a small spoonful of ricotta mixture to each, then top with remaining pasta, sauce, and a final sprinkle of mozzarella.

Bake until bubbly and golden:

Pop them in for 20–25 minutes; you'll see the cheese bubbling at the edges and browning on top. The smell will drive you crazy waiting.

Cool, loosen, and lift out:

Let them sit for 5 minutes in the tin so they firm up slightly, then run a small knife around each cup and gently pop it out. They'll hold their shape beautifully.

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I made these for my niece's birthday party because she's at that age where normal food is boring, and individual baked pasta cups felt like I'd made tiny edible gifts just for her. She kept asking when I'd make them again, and honestly, that single question made them my new favorite thing to cook.

Making Them Ahead and Freezing

The best part about these cups is they actually freeze beautifully—you can make the entire batch, cool them completely, then wrap each one in foil and freeze for up to three months. When you're ready to eat, reheat them in a 160°C (325°F) oven for about 15 minutes, foil still on, until heated through. Microwaving works in a pinch but the edges won't get crispy, so oven is worth the extra minutes.

Customizing Without Losing the Magic

Once you've made these once, you'll start seeing variations everywhere—add crumbled Italian sausage to the sauce, slip a spinach leaf into each cup before the ricotta layer, or mix sun-dried tomatoes into the ricotta. The formula is flexible because it's fundamentally sound: pasta, sauce, cheese, bake. I've added roasted mushrooms, switched to fontina cheese, and even tried smoked mozzarella; all of it worked because the structure was solid.

Pairing and Serving Ideas

These are obviously excellent on their own, but they shine next to a simple green salad with lemon vinaigrette or alongside garlic bread for dunking. For a fancier dinner, serve them on a bed of fresh arugula with a drizzle of good olive oil and a few basil leaves on top—it looks intentional and tastes even better. Some people eat them cold straight from the fridge the next day, which I don't recommend until you've tried them warm.

• Pair with a crisp white wine or a light red if you're making it a proper meal.
• Leftover cups reheat perfectly and travel well in lunchboxes the next day.
• Don't overthink the sides—these cups are hearty enough to be the whole dinner.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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These little cups have become my answer to weeknight dinners that need to feel special without any actual effort. Make them once and you'll find yourself reaching for this recipe again and again.

Frequently Asked Recipe Questions

→ What type of pasta works best?

Ziti or rigatoni are ideal due to their tube shape, which holds sauce well in these cups. Penne can be used as a substitute.

→ Can I prepare these ahead of time?

Yes, the cups freeze well and can be reheated in a microwave or oven without losing texture or flavor.

→ How do I prevent the cups from sticking to the muffin tin?

Lightly spray the muffin tin with a nonstick cooking spray before assembling to ensure easy removal after baking.

→ Can I add meat to the sauce?

Adding cooked Italian sausage or ground beef to the tomato sauce adds heartiness and extra flavor.

→ What is the best way to serve these ziti cups?

Serve warm, optionally garnished with fresh basil. They pair well with a crisp Italian salad or garlic bread.