Save My neighbor Sarah showed up one afternoon with a muffin tin and a wild idea: why not bake baked ziti in individual cups? I thought she was joking until she pulled a golden, bubbling pasta cup out of her oven, and suddenly I understood. These Baked Ziti Cups are the answer to the question I didn't know I was asking—how to make a beloved comfort dish that's portable, elegant enough for company, and still absolutely approachable. The first time I made them, I was honestly skeptical, but watching people's faces light up when they realized they could pick one up with their hands changed everything.
I made these for a potluck last spring, and I watched them disappear faster than anything else on the table—even the desserts had to compete. One of my coworkers asked if I'd catered them, which made my whole week. That moment proved to me that sometimes the simplest twists on classics are the ones people actually remember.
Ingredients
- Ziti or rigatoni pasta, 225 g (8 oz): Use exactly al dente here—slightly undercooked compared to what you'd normally do, since it'll soften more in the oven.
- Olive oil, 1 tablespoon: This awakens the garlic and builds the foundation of your sauce.
- Garlic, 2 cloves minced: Mince it fine so it distributes evenly and releases all its fragrance into the hot oil.
- Canned crushed tomatoes, 400 g (14 oz): Good quality here makes a real difference; don't grab the cheapest can.
- Dried Italian herbs, 1 teaspoon: These dried herbs bloom when they hit the warm sauce, so don't skip them or use fresh.
- Salt and black pepper: Taste as you go; the sauce should sing on its own before it meets the cheese.
- Ricotta cheese, 250 g (1 cup): Creamy and mild, this is your binding agent and it keeps the cups tender.
- Parmesan cheese, 60 g (1/2 cup) grated: The sharper the better—it adds depth without overwhelming the dish.
- Large egg, 1: This helps the ricotta mixture hold together once it hits the heat.
- Fresh basil, 2 tablespoons chopped: Optional but it transforms the flavor if you have it on hand.
- Mozzarella cheese, 150 g (1 1/2 cups) shredded: The star of the show—get a decent block and shred it yourself if you can.
Instructions
- Get everything ready:
- Preheat your oven to 190°C (375°F) and spray that muffin tin generously—use every corner and crevice because pasta sticks. This is not a moment to be shy with the cooking spray.
- Cook the pasta to just-barely-done:
- Boil salted water like you're making it for the sea, then add your pasta and fish it out a minute or two before you'd normally consider it finished. It should have a slight firmness in the center; it'll soften as it bakes.
- Make the sauce with purpose:
- Heat that olive oil until it shimmers, add garlic, and let it get fragrant—not brown, just warm and golden. Pour in your tomatoes with the herbs, salt, and pepper, then let it bubble quietly for 5 minutes while your kitchen smells incredible.
- Mix the ricotta moment:
- In a bowl, blend ricotta, Parmesan, egg, basil if you're using it, and a pinch of salt until it's smooth and cohesive. This mixture is the secret to keeping these cups tender instead of dense.
- Combine and layer:
- Toss your cooled pasta with half the sauce and half the mozzarella in a large bowl until everything's coated. This is where the assembly starts—foundation first.
- Build the cups:
- Divide half the pasta mixture evenly among your muffin cups, pressing gently. Add a generous spoonful of the ricotta mixture to each, then top with the remaining pasta, sauce, and a final scatter of mozzarella on every cup.
- Bake until the magic happens:
- Into the oven they go for 20–25 minutes—you're looking for bubbling cheese, golden edges, and a smell that might make your family come find you in the kitchen. Let them cool in the tin for 5 minutes so they hold their shape.
- Release and serve:
- Run a thin knife around each cup and gently lift out using a small spatula or the knife itself. Serve while they're still warm, maybe with a basil leaf on top.
Save My daughter once brought these to school for a lunch-and-learn event, and a teacher called to ask for the recipe. I still get texts about them. There's something about a homemade pasta cup that makes people feel genuinely cared for in a way a regular dish just doesn't quite manage.
The Beauty of Freezing Ahead
These cups are one of my go-to freezer projects because they reheat beautifully without drying out. I assemble them, let them cool completely, wrap them individually in foil, and stack them flat in a freezer bag. When I need dinner with zero effort, I pop one straight into a 160°C oven for about 12 minutes, and it tastes like I just made it.
Personalizing Your Cups
The vegetarian version is what I always make, but the second someone mentions meat, I remember my brother's version where he browns Italian sausage and stirs it into the sauce. The umami shift is real, and it's an easy way to keep everyone at the table happy without actually making two different recipes.
Serving and Pairing
I've learned that these cups don't need much company—a simple green salad with lemon vinaigrette cuts through the richness perfectly, and garlicky bread is never wrong. The cups themselves are so complete that fancy sides feel like overkill.
- Serve them warm straight from the oven or reheat them gently to keep the cheese layers intact.
- Fresh basil or parsley on top adds brightness and makes them feel more special than they already are.
- They're equally at home at a weeknight table or in a lunchbox the next day.
Save These pasta cups remind me that the best recipes are the ones that fit into your actual life, not the ones that make you feel like you need to be a professional chef. They're honest, forgiving, and they never fail to make people smile.
Recipe FAQs
- → What type of pasta works best for these cups?
Ziti or rigatoni are ideal due to their tube shape, which holds the sauce and cheese well. Penne can be used as a substitute.
- → Can these baked cups be made ahead of time?
Yes, you can assemble them in advance and refrigerate before baking. They also freeze well, making reheating easy and convenient.
- → How do I prevent the pasta cups from sticking to the muffin tin?
Lightly spray the muffin tin with nonstick cooking spray before assembling to ensure easy removal after baking.
- → Can I add meat to the sauce?
Certainly! Cooked Italian sausage or ground beef can be added to the tomato sauce for a heartier version.
- → What is the best way to serve these pasta cups?
Serve warm, garnished with fresh basil if desired. They pair well with a crisp Italian salad or garlic bread.
- → Are there vegetarian options for these cups?
Yes, using vegetarian cheese and omitting meat keeps the dish suitable for vegetarian diets.