Baked Ziti Cups (Printable)

Individual pasta cups layered with mozzarella, ricotta, and tomato sauce, perfect for easy meals or parties.

# What You Need:

→ Pasta

01 - 8 oz ziti or rigatoni pasta

→ Sauce

02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 14 oz 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 the oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
02 - Boil the ziti in salted water until just al dente. Drain and let cool slightly.
03 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic for about 1 minute until fragrant. Add crushed tomatoes, Italian herbs, salt, and pepper. Simmer for 5 minutes, then remove from heat.
04 - In a bowl, blend ricotta, grated Parmesan, egg, basil (if using), and salt until smooth.
05 - In a large bowl, toss the drained pasta with half of the tomato sauce and half of the shredded mozzarella until evenly coated.
06 - Distribute half of the pasta mixture evenly into the muffin cups. Spoon a portion of the ricotta mixture over each, then layer the remaining pasta on top. Add remaining tomato sauce and sprinkle with the rest of the mozzarella.
07 - Bake for 20 to 25 minutes until the cheese is melted and bubbly. Let cool in the tin for 5 minutes before loosening and removing each cup with a knife.
08 - Serve warm, optionally garnished with extra fresh basil.

# Expert Suggestions:

01 -
  • They're infinitely portable and actually fun to eat by hand, which is half the battle at any gathering.
  • You get crispy, cheese-studded edges on every bite because the mozzarella crisps up against the muffin cup.
  • They freeze beautifully, so you can make a batch on Sunday and grab one any morning you're running late.
02 -
  • If you skip the cooling time and try to unmold them right out of the oven, they'll fall apart in your hands—those 5 minutes are non-negotiable.
  • The mozzarella needs to be shredded, not sliced, so it melts evenly and creates that bubbly, cohesive top layer that holds everything together.
03 -
  • Use a mix of shredded mozzarella and a little fontina cheese if you want a slightly more complex, nuttier flavor that elevates the whole experience.
  • If the cups seem to be browning too fast on top, cover the tin loosely with foil for the first 15 minutes, then uncover so the cheese can brown in the final 10 minutes.
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