Pin it I discovered these baked ziti cups by accident one Tuesday when I was trying to meal-prep for the week and realized I'd bought a muffin tin on sale but had no idea what to use it for. That same evening, I was standing in front of a pot of leftover ziti and a bowl of ricotta mixture, and something just clicked—what if I layered them into those cups? Twenty-five minutes later, golden, bubbling little pasta parcels emerged from the oven, and my kitchen smelled like a Italian grandmother's dream. My kids picked them up by hand and devoured them before I could even plate them properly. Now they're on rotation in our house, partly because they taste incredible, but mostly because everyone can eat them without a fork.
I made these for a potluck last spring and watched people actually stay in my kitchen instead of drifting to the living room, just to grab another cup while they were still warm. Someone asked if I'd made them professionally, which felt absurd while I was standing there in a sauce-splattered apron, but it stuck with me—proof that simple, honest food made with a little thoughtfulness hits different. My friend Sarah asked for the recipe before she even finished eating, and now she texts me photos of her versions with different cheese combinations.
Ingredients
- Ziti or rigatoni pasta, 225 g (8 oz): The tube shapes hold sauce better than long pasta, and that's where all the flavor lives—cook it just shy of tender so it doesn't turn to mush when baked.
- Olive oil, 1 tablespoon: Use the kind you'd actually taste if it were alone on bread, because a mediocre oil here affects everything.
- Garlic, 2 cloves minced: Fresh is non-negotiable; the heat transforms it into something sweet and mellow rather than harsh.
- Canned crushed tomatoes, 400 g (14 oz): San Marzano if your budget allows, regular if not—both work beautifully once they've simmered.
- Dried Italian herbs, 1 teaspoon: The rough, dried flakes actually distribute better through the sauce than fresh herbs would at this stage.
- Salt and black pepper to taste: Season in layers—it changes everything about how the final bite lands.
- Ricotta cheese, 250 g (1 cup): This is your creamy buffer between pasta and cheese, and it prevents the whole thing from becoming dense and heavy.
- Parmesan cheese, 60 g (1/2 cup) grated: The sharpness cuts through richness and adds a subtle nuttiness that deepens as it bakes.
- Large egg, 1: This binds the ricotta mixture and helps it set without becoming rubbery—it's doing real work here.
- Fresh basil, 2 tablespoons chopped: Optional but honestly, if you have it, add it—the fragrance changes the whole mood of the dish.
- Mozzarella cheese, 150 g (1 1/2 cups) shredded: Low-moisture mozzarella melts more evenly and creates that satisfying pull, while the high-moisture stuff turns weepy.
Instructions
- Get your workspace ready:
- Preheat the oven to 190°C (375°F) and spray your muffin tin generously, getting into the corners where pasta loves to stick. This takes 30 seconds now and saves you 10 minutes of frustrated scraping later.
- Cook the pasta until it's almost there:
- Drop ziti into salted boiling water and fish out a strand at about 8 minutes to taste it—you want it tender enough to bend but still with a whisper of resistance. Drain it and spread it on a clean kitchen towel while you move on.
- Build a quick, honest tomato sauce:
- Warm olive oil in a saucepan and let the minced garlic bloom for about a minute until it smells impossibly good. Pour in the crushed tomatoes with the herbs, salt, and pepper, then let it bubble gently for just 5 minutes—long enough to marry the flavors, not long enough to reduce into something intensely concentrated.
- Mix the ricotta layer:
- Combine ricotta, Parmesan, egg, basil if using, and a small pinch of salt in a bowl and stir until it's smooth and creamy. Taste it and adjust salt if needed—this mixture needs to hold its own against the salty cheese that's coming.
- Toss the pasta with half your ingredients:
- In a large bowl, combine the cooled pasta with half the tomato sauce and half the mozzarella, stirring gently so the pasta stays in pieces and every strand gets coated. This is where the flavor foundation gets set.
- Layer the cups:
- Divide half the sauced pasta among the muffin cups, pressing gently so it settles into the base. Spoon a generous dollop of ricotta mixture into each cup, then top with the remaining pasta, more sauce, and the rest of the mozzarella scattered across the top.
- Bake until the cheese is bubbling at the edges:
- Slide the tin into the oven for 20–25 minutes, watching for the moment when cheese at the edges just starts to brown and bubble—that's your signal it's done. If the tops are browning too fast, loosely tent with foil.
- Cool just enough to handle:
- Let the tin sit for 5 minutes out of the oven so the cups firm up slightly, then run a thin knife around each edge and lift gently. They'll come out warm and still slightly soft in the center, which is exactly right.
Pin it There's a specific moment when you pull these from the oven and the kitchen fills with that cheese-and-tomato steam, and suddenly everyone materializes asking what's for dinner. It's a small thing, but it reminds me why I cook—that moment when a dish announces itself so clearly that people can't ignore it. These cups have a way of doing that.
Why These Work for Entertaining
I've brought these to potlucks, set them out as finger food at casual dinners, and packed them in lunchboxes, and they work everywhere because they're substantial enough to be a real meal but informal enough that nobody feels like they're sitting down to something stuffy. They're also endlessly customizable—throw cooked sausage or ground beef into the sauce if your crowd is carnivorous, or add roasted vegetables to the ricotta layer if you want more texture and nutrition. The fact that they're portion-controlled means people tend to eat one or two and feel satisfied rather than going back for thirds of regular baked ziti.
Make-Ahead and Freezing
These freeze beautifully after baking, which means you can make a double batch on a weekend and have ready-to-reheat dinners waiting in your freezer for weeks. I've found that thawing them overnight in the fridge and reheating gently in a 160°C (325°F) oven for about 15 minutes keeps them from drying out, though a quick zap in the microwave works fine if you're in a hurry. Some people swear by freezing them unbaked, which also works—just add 5–10 extra minutes to the baking time straight from frozen and cover the tin loosely with foil so the tops don't burn before the centers warm through.
What to Serve Alongside
These don't need much—a simple green salad with a bright vinaigrette cuts through the richness, and crispy garlic bread is never a mistake if you want to be generous with carbs. A chilled glass of something light and crisp pairs well if you're that kind of cook, but honestly, these are complete enough on their own that side dishes are optional rather than essential.
- Make extra sauce and serve it on the side for dipping or adding extra richness to each bite.
- A handful of fresh arugula or a basil leaf on top of each cup adds color and a peppery freshness that brightens the whole thing.
- If anyone in your household loves spice, pass hot sauce or red pepper flakes at the table and let people adjust their own heat level.
Pin it These little cups have become the kind of recipe I make when I want to feel like I'm taking care of people, whether that's my own family or a table full of hungry friends. They're honest food, nothing precious, but made with enough attention that everyone notices.
Recipe FAQ
- → What pasta works best for these cups?
Short tubular pasta like ziti or rigatoni hold the layers well and provide the ideal texture.
- → Can I prepare these in advance?
Yes, assemble the cups ahead and refrigerate or freeze before baking; reheat thoroughly when ready to serve.
- → How can I add meat to the dish?
Incorporate cooked Italian sausage or ground beef into the tomato sauce for added richness.
- → What cheese blends are used in the layers?
Ricotta and Parmesan mixed for creaminess, topped with shredded mozzarella for a bubbly finish.
- → Any tips for crisping the cups?
Using a lightly greased muffin tin and baking until golden ensures a crisp, handheld texture.
- → Can I substitute basil with other herbs?
Fresh basil adds a signature flavor, but oregano or parsley can be used as alternatives.