Pin it My nephew's birthday party was pure chaos, the kind where you need food that doesn't require a plate or a fork. I'd made baked ziti a hundred times, but one afternoon I wondered what would happen if I pressed the whole thing into a muffin tin. The result was golden, cheesy cups you could actually hand to a six-year-old without causing a mess—and honestly, they tasted even better than the traditional version, somehow creamier and more decadent in their individual portions.
Since that first batch, these cups have shown up at potlucks, school lunches, and impromptu dinner nights when I couldn't be bothered with plating. A friend once told me she'd made them for her picky eater and he devoured three before she could stop him—sometimes the presentation really is everything.
Ingredients
- Ziti or rigatoni pasta, 225 g (8 oz): Short, sturdy tubes hold onto the sauce better than long noodles and pack nicely into the cups without breaking.
- Olive oil, 1 tablespoon: This is your flavor base, so don't skip it even though it seems like a small amount.
- Garlic, 2 cloves minced: Mincing releases the oils and distributes the flavor evenly through the sauce rather than giving you big bites of raw garlic.
- Canned crushed tomatoes, 400 g (14 oz): Crushed tomatoes break down faster than whole ones and create a better texture for layering.
- Dried Italian herbs, 1 teaspoon: A mix of oregano and basil in one jar simplifies everything; fresh basil comes later for brightness.
- Salt and black pepper, 1/2 and 1/4 teaspoon respectively: Season the sauce itself, not just at the end—you'll taste the difference.
- Ricotta cheese, 250 g (1 cup): This creamy layer is what makes these cups taste luxurious; it's the secret to keeping them moist through baking.
- Parmesan cheese, 60 g (1/2 cup) grated: Freshly grated Parmesan melts better and tastes sharper than pre-shredded versions.
- Large egg, 1: The binder that holds the ricotta mixture together so it doesn't slide around in the cup.
- Fresh basil, 2 tablespoons chopped (optional): If you use it, chop it right before mixing so it doesn't darken and lose its flavor.
- Shredded mozzarella cheese, 150 g (1 1/2 cups): The golden, bubbly top layer—use whole milk mozzarella if you can find it.
- Nonstick cooking spray: This matters more than you'd think; even a well-seasoned muffin tin needs the spray to release these cleanly.
Instructions
- Prep your tin:
- Preheat the oven to 190°C (375°F) and give your muffin tin a good spray of nonstick cooking spray, making sure to get into the corners where cheese tends to stick.
- Cook the pasta:
- Boil the ziti in salted water until just al dente—you want it to have a tiny bit of resistance when you bite it because it'll soften more as it bakes. Drain and let it cool just enough so you're not burning your hands.
- Make the sauce:
- Heat olive oil in a saucepan and let the minced garlic sizzle for about a minute until it smells incredible but hasn't turned brown. Stir in the crushed tomatoes, Italian herbs, salt, and pepper, then let it bubble gently for 5 minutes—this lets the flavors meld rather than tasting like you threw it together.
- Mix the ricotta layer:
- In a bowl, stir together ricotta, Parmesan, egg, fresh basil if you're using it, and a pinch of salt until you have a smooth, cohesive mixture. Don't overmix or you'll toughen it.
- Combine pasta and sauce:
- In a large bowl, toss the drained pasta with half the tomato sauce and half the mozzarella cheese so everything gets coated evenly. This step prevents dry spots later.
- Layer in the cups:
- Divide half the pasta mixture among the muffin cups, pressing gently so it sits flat. Add a spoonful of the ricotta mixture to each cup, then top with the remaining pasta, another spoonful of sauce, and the last of the mozzarella cheese piled on top.
- Bake until golden:
- Bake for 20–25 minutes until the cheese is melted and bubbly and the edges are starting to brown. You'll know it's done when you tap a cup and the mozzarella jiggles slightly but holds its shape.
- Cool and unmold:
- Let the cups sit in the tin for 5 minutes—this gives the cheese time to set slightly so it won't fall apart when you unmold them. Run a small knife around the edge of each cup and carefully lift them out.
Pin it There's something wonderfully satisfying about watching someone pick up a golden pasta cup, take a bite, and have cheese stretch in a perfect strand. That moment when food becomes more than sustenance, when it's actually fun—that's what these are for.
Make-Ahead Magic
You can assemble these cups up to 24 hours ahead, cover the tin with plastic wrap, and refrigerate them until you're ready to bake. Just add 3–5 minutes to the baking time if they're going straight from the fridge to the oven. They also freeze beautifully for up to 3 months; thaw overnight in the refrigerator before reheating, or pop one directly into the microwave for 2–3 minutes when you need a quick meal.
Variations Worth Trying
The beauty of this recipe is how easily you can adapt it to whatever you have on hand or what your family craves. A handful of cooked Italian sausage stirred into the sauce adds richness and satisfies people who want more protein, while fresh spinach mixed into the ricotta layer adds color and nutrition without changing the taste. I've also swapped the tomato sauce for a simple Alfredo sauce and nobody complained—in fact, some prefer it because it's creamier and less acidic.
Serving and Storage
Serve these warm, straight from the oven, and let your guests eat them however feels right to them—by hand, on a plate with a fork, or torn into pieces to share. They pair beautifully with a simple salad dressed in vinaigrette, garlic bread for soaking up any extra sauce, or even a cold glass of lemonade on a warm evening.
- Leftover cups keep in an airtight container in the refrigerator for up to 4 days and reheat perfectly in the oven at 160°C (320°F) for about 10 minutes until warmed through.
- These freeze so well that it's worth doubling the batch and stashing the extras for weeks when cooking feels impossible.
- If you're serving them at a party, assemble them in the morning and bake them just before guests arrive so they're at their peak of cheesy goodness.
Pin it These cups turned a potential kitchen stress into something joyful, and that's the real magic of a good recipe. Make them once and they'll become your secret weapon for any occasion.
Recipe FAQs
- → What pasta works best for these cups?
Ziti or rigatoni are ideal due to their tubular shape, which holds sauces well. Penne can be used as a substitute if needed.
- → Can I make these ahead of time?
Yes, the cups freeze well. Simply reheat in a microwave or oven before serving.
- → How do I prevent the cups from sticking to the pan?
Lightly spray the muffin tin with nonstick cooking spray before assembling to ensure easy removal after baking.
- → Can I add meat to the sauce?
Absolutely, cooked Italian sausage or ground beef can be added to the tomato sauce for a heartier flavor.
- → Is it possible to make a vegetarian version?
Yes, use vegetarian cheese options and omit meat to keep the dish vegetarian-friendly.