Save The first time I made individual pasta cups, I was trying to solve a problem that felt silly at the time—how to get my nephew to eat pasta without leaving half of it on his shirt. I rolled up some ziti in a muffin tin on a whim, added cheese and sauce, and watched his face light up when he could pick up dinner like it was a savory muffin. That moment taught me that sometimes the best kitchen ideas come from the smallest frustrations, and now these crispy-edged, cheesy baked ziti cups are my go-to when I need food that's fun to eat and even better to make.
I remember bringing a batch of these to a potluck during a particularly chaotic summer, unsure if anyone would actually eat them. They were gone in minutes, and I spent the rest of the evening watching people come back for thirds, asking if I'd written down the recipe. That's when I knew I'd stumbled onto something special—something that bridges that gap between comfort food and actually being exciting to eat.
Ingredients
- Ziti or rigatoni pasta (225 g / 8 oz): Short, sturdy pasta shapes work best here because they hold onto the sauce and nestle into the muffin cups without breaking apart.
- Olive oil (1 tablespoon): Just enough to coax out the garlic's flavor without making the sauce greasy.
- Garlic, minced (2 cloves): Fresh garlic matters—the smell as it hits the oil is half the reason to make this dish.
- Canned crushed tomatoes (400 g / 14 oz): Good quality canned tomatoes beat fresh ones here because they're consistent and the sauce gets thick enough to stay put in each cup.
- Dried Italian herbs (1 teaspoon): A reliable workhorse that saves you from mincing fresh herbs if you're tired.
- Salt and black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper): Season the sauce boldly—it's the backbone of the whole thing.
- Ricotta cheese (250 g / 1 cup): This is what makes the cups creamy and rich; don't skip it for mozzarella only.
- Grated Parmesan cheese (60 g / 1/2 cup): It adds a sharp, salty note that cuts through all the richness.
- Large egg (1): Binds the ricotta mixture so it doesn't slip around during baking.
- Fresh basil, chopped (2 tablespoons, optional): If you have it, toss it in—it brings a bright, summery lift.
- Shredded mozzarella cheese (150 g / 1 1/2 cups): This is what melts into those bubbly, golden pockets on top.
Instructions
- Set your stage:
- Preheat your oven to 190°C (375°F) and spray a 12-cup muffin tin generously with nonstick spray—these cups need an easy exit later.
- Cook the pasta:
- Boil salted water and cook the ziti until just al dente, maybe a minute before you'd normally call it done, because it's going back in the oven. Drain it and let it cool for a few minutes so you don't burn your hands later.
- Build the sauce:
- Heat olive oil in a saucepan and sauté the minced garlic until it smells incredible, then add crushed tomatoes, Italian herbs, salt, and pepper. Let it bubble away for about 5 minutes so the flavors meld.
- Mix the ricotta cream:
- In a bowl, combine ricotta, Parmesan, egg, basil if you have it, and a pinch of salt. Stir until it's smooth and spreadable—this is your secret weapon for creamy cups.
- Marry pasta and sauce:
- Toss your cooled pasta with half the tomato sauce and half the mozzarella in a large bowl. This first coat keeps everything from drying out.
- Build each cup:
- Put a small handful of the sauced pasta into each muffin cup, top with a spoonful of ricotta mixture, then add the rest of the pasta. Finish with a drizzle of remaining sauce and a sprinkle of mozzarella on top.
- Bake and rest:
- Slide everything into the oven for 20–25 minutes until the cheese is melted and bubbly and the edges are turning golden. Let them cool in the tin for 5 minutes so they hold their shape, then use a thin knife to loosen and lift each one out.
Save There's a specific moment in cooking these when you pull the muffin tin out of the oven and the whole kitchen smells like a warm Italian kitchen should—garlic, basil, bubbling cheese, and just a hint of caramelization at the edges. That's when dinner stops being a task and becomes something worth slowing down for.
Why These Beat Baked Ziti in a Dish
Regular baked ziti is delicious, sure, but these cups are different in a way that matters more than you'd expect. You get crispy, caramelized edges from the muffin tin that you never get in a baking dish, and each cup feels like its own complete meal rather than something you're scooping onto a plate. Plus, the hand-held thing can't be overstated—there's something deeply satisfying about picking up dinner.
Making Them Ahead
These freeze beautifully, which I've learned the hard way is one of their best features. I make a double batch on a Sunday, freeze them in the tin until solid, then pop them into freezer bags and forget about them until I need an actual easy dinner. Reheat from frozen in a 160°C oven for about 15 minutes, or microwave a single cup in 90 seconds if you're in a real rush.
Riffs and Variations
Once you master the basic version, these cups become a canvas for whatever you're craving. I've added everything from cooked Italian sausage to roasted vegetables to a handful of spinach stirred into the ricotta mixture. The structure stays the same, so you get to play without the recipe falling apart on you.
- Brown ground beef or Italian sausage and mix it into the sauce for a heartier version.
- Stir finely chopped spinach or roasted vegetables into the ricotta mixture for an extra layer of flavor.
- Use penne if ziti isn't on hand—any short pasta will work.
Save These pasta cups turned out to be one of those recipes that solves real problems while still feeling a little bit special. Make them once and you'll understand why they keep coming back to the table.
Recipe FAQ
- → Can I prepare these ziti cups ahead of time?
Yes, you can assemble the cups in advance and refrigerate before baking. They also freeze well; reheat in the oven or microwave when ready.
- → What pasta types work best for this dish?
Ziti or rigatoni are ideal due to their tube shape, but penne can be used as a substitute with similar results.
- → How can I make the sauce more flavorful?
Sauté garlic in olive oil before adding crushed tomatoes and herbs. Simmer briefly to blend flavors and season with salt and pepper to taste.
- → Is it possible to add meat to the cups?
Absolutely. Cooked Italian sausage or ground beef can be mixed into the tomato sauce for a heartier version.
- → What cheese blends are recommended?
A creamy ricotta and grated Parmesan mixture is layered inside, topped with shredded mozzarella for a bubbly, melted finish.
- → How do I prevent the pasta cups from sticking?
Lightly spray the muffin tin with nonstick cooking spray before filling to ensure easy removal after baking.