Baked Ziti Cups (Print)

Handheld pasta cups layered with tomato sauce and cheese for easy, flavorful servings.

# Components:

→ 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

# Directions:

01 - Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
02 - Cook the ziti pasta in a large pot of salted boiling water until just al dente. Drain and set aside to cool slightly.
03 - Heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in crushed tomatoes, Italian herbs, salt, and pepper. Simmer for 5 minutes, then remove from heat.
04 - In a medium bowl, combine ricotta cheese, Parmesan, egg, basil if using, and salt. Mix until smooth.
05 - In a large bowl, combine drained pasta with half the tomato sauce and half the mozzarella cheese. Toss to coat.
06 - Divide half of the pasta mixture evenly among the muffin cups. Top each with a spoonful of the ricotta mixture, then layer with remaining pasta. Spoon the rest of the tomato sauce over each cup and sprinkle with the remaining mozzarella.
07 - Bake for 20 to 25 minutes, until cheese is melted and bubbly. Let cool in the tin for 5 minutes before using a knife to loosen and lift out each cup.
08 - Serve warm, garnished with extra basil if desired.

# Expert Advice:

01 -
  • They're crispy on the outside, creamy on the inside, and somehow more satisfying as individual portions than when served from a baking dish.
  • You can make them ahead and reheat whenever you need a quick meal that tastes like you've been cooking all day.
  • Kids actually get excited about dinner when it comes in its own edible little container.
02 -
  • Don't overcook the pasta—it's the most common mistake, and it turns these from crispy-edged gems into mushy little disasters.
  • If your cups are sliding out of the tin before they're fully cooled, your mozzarella layer on top is too thin or your ricotta isn't binding properly; adjust accordingly next time.
03 -
  • If you don't have a muffin tin, you can bake these in a small ramekins or even on a sheet pan as a more traditional baked ziti—just give them an extra few minutes.
  • The ricotta mixture is your friend; it keeps everything tender and prevents the pasta from drying out, so don't skip it or swap it for something heavier.
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