Save My neighbor brought these to a potluck last spring, and I watched people go back for seconds before I even got to try one—that's when I knew I had to get the recipe. There's something magical about a baked ziti that's been squeezed into a muffin cup: it stays together, looks impressive, and tastes even better than the sprawling casserole version. Now I make them whenever I need something that feels fancier than it actually is, which is often.
I remember making these for my daughter's school lunch day, and seeing her pull one out of her lunchbox with such pride—she felt like she was eating fancy restaurant food while her classmates had regular sandwiches. That moment made me realize this recipe is as much about confidence as it is about flavor, and now it's become our go-to for any occasion that calls for something a little special.
Ingredients
- Ziti or rigatoni pasta (225 g): Use the tube shapes, not spaghetti—they hold the sauce better and pack more flavor in each bite.
- Olive oil (1 tablespoon): This is just for building the foundation of your sauce; don't skip it even though the amount is small.
- Garlic, minced (2 cloves): Fresh is non-negotiable here; let it bloom in the oil for barely a minute to wake up the whole dish.
- Canned crushed tomatoes (400 g): Buy good quality if you can—it's the only tomato product that matters in this recipe.
- Dried Italian herbs (1 teaspoon): These add background depth; if you have fresh oregano instead, use half the amount.
- Salt and black pepper: Taste as you go, especially in the sauce—it's your seasoning safety net.
- Ricotta cheese (250 g): Let it come to room temperature before mixing; it blends more smoothly and creates a creamier filling.
- Parmesan cheese, grated (60 g): The real stuff makes a difference in both texture and taste, not the powder in the green can.
- Large egg (1): This binds everything together and keeps your cups from falling apart when you lift them out.
- Fresh basil, chopped (2 tablespoons, optional): It's optional but transforms the flavor—add it if you have it, skip it if you don't.
- Mozzarella cheese, shredded (150 g): Buy it in a block and shred it yourself for better melting than pre-shredded.
- Nonstick cooking spray: This is the difference between cups that pop out cleanly and ones that stick stubbornly to the tin.
Instructions
- Prepare your canvas:
- Preheat your oven to 190°C and give that muffin tin a generous spray of nonstick spray—get into the corners and up the sides where pasta loves to catch. This one small step is what separates beautiful, perfect cups from pasta wrestling later.
- Cook the pasta just right:
- Boil your ziti in salted water and pull it out when it's still got a tiny bit of resistance when you bite it; it'll cook more in the oven. Drain it and let it cool for a minute so it doesn't stick to itself like pasta glue.
- Build your sauce:
- Heat the olive oil gently, add your garlic, and listen for that sizzle before it gets brown—this is the sound of flavor waking up. Stir in the crushed tomatoes and herbs, let it bubble quietly for five minutes, then taste it and adjust the salt and pepper until it tastes like home.
- Create the creamy layer:
- In a bowl, combine your ricotta, Parmesan, egg, basil, and salt, stirring until it's smooth and spoonable. This mixture is the secret ingredient that makes these cups feel luxurious instead of just pasta packed into a muffin tin.
- Toss the foundation:
- In a large bowl, mix your drained pasta with half the tomato sauce and half the mozzarella, coating everything evenly. This is where the flavors start getting to know each other.
- Layer with intention:
- Divide half the pasta mixture into the cups first, creating a base layer, then add a generous spoonful of the ricotta mixture to each cup like you're tucking a secret inside. Top with the remaining pasta, press down gently, and spoon the remaining sauce on top before finishing with the last of your mozzarella.
- Bake until bubbly:
- Slide them into the oven and bake for 20 to 25 minutes, watching until the cheese gets golden and bubbly at the edges. Let them rest for five minutes—this cooling time is when they set and become easier to remove without crumbling.
- Release and serve:
- Run a knife around each cup gently, then press up from the bottom to ease them out onto a plate. Serve warm, scattered with extra basil if you're feeling generous.
Save There's a moment, right when you pull these out of the oven and the cheese is still bubbling and the smell of garlic and tomato is filling your kitchen, when you realize why comfort food matters—it's not just about eating, it's about creating a moment that feels a little easier than an ordinary Tuesday. These cups do that effortlessly.
Why These Are Perfect for Feeding a Crowd
Individual portions mean everyone gets a perfectly proportioned cup with a nice ratio of pasta to sauce to cheese—no arguing over who got more, no unevenly served casserole. They're elegant enough to bring to a potluck, casual enough for a family dinner, and impressive enough to make people ask if you own a restaurant. Plus, you can make them ahead and bake them fresh just before serving, which is a kind of magic that busy cooks desperately need.
Make-Ahead and Freezing Guide
Assemble these cups completely, cover the tin with foil, and freeze for up to three months—they're one of those rare dishes that actually freeze beautifully without any texture loss. You can bake them straight from frozen, just add five extra minutes to the baking time and cover them with foil for the first part so the tops don't brown too fast. I always make a double batch and freeze half, which means a homemade dinner is never more than 30 minutes away.
Easy Variations to Keep Things Fresh
The beauty of these cups is how flexible they are—stir cooked Italian sausage or ground beef into the sauce if you want something heartier, add spinach or zucchini to sneak vegetables in, or use fresh mozzarella instead of shredded if you're feeling fancy. You can even swap half the ricotta for cottage cheese if that's what you have, and the cups will still come out golden and delicious.
- Brown some Italian sausage first and crumble it into your sauce for a meaty version that will make your kitchen smell incredible.
- Mix sautéed spinach into the ricotta layer for extra nutrition without changing the taste in any way your family will notice.
- If you're making these gluten-free, swap the pasta one-to-one with a good quality gluten-free brand and everything else stays exactly the same.
Save These baked ziti cups have become my answer to the question I ask myself almost every weeknight: what can I make that tastes like care but doesn't feel like work? They're proof that sometimes the simplest ideas, when executed with attention and a little love, become the meals people actually remember.
Common Recipe Questions
- → What type of pasta works best for baked ziti cups?
Ziti or rigatoni are ideal as their tubular shape holds the sauce well, but penne can be used as a substitute.
- → Can these cups be made ahead and frozen?
Yes, they freeze well. Reheat in a microwave or oven for a quick meal anytime.
- → How can I make a meat version of this dish?
Add cooked Italian sausage or ground beef to the tomato sauce during preparation for a heartier flavor.
- → Is it possible to prepare this dish vegetarian-friendly?
Use vegetarian cheese varieties and omit any meat additions to keep it vegetarian.
- → What are good serving suggestions alongside these pasta cups?
Pair with a crisp Italian salad or garlic bread to complement the cheesy and tomato flavors.