Baked Ziti Cups (Print Version)

Cheesy, tomato-rich pasta cups with layers of ricotta and mozzarella for easy serving.

# 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 - Boil ziti pasta in salted water until just al dente. Drain and allow to cool slightly.
03 - Heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant, about 1 minute. Add crushed tomatoes, Italian herbs, salt, and pepper. Simmer for 5 minutes, then remove from heat.
04 - In a medium bowl, mix ricotta, Parmesan, egg, basil if using, and salt until smooth.
05 - In a large bowl, mix drained pasta with half the tomato sauce and half the shredded mozzarella until evenly coated.
06 - Distribute half of the pasta mixture evenly into muffin cups. Spoon ricotta mixture over pasta, then layer the remaining pasta on top. Spoon remaining tomato sauce over each cup and sprinkle with remaining mozzarella cheese.
07 - Bake for 20 to 25 minutes until the cheese is melted and bubbly. Let cool in the tin for 5 minutes before loosening each cup with a knife and removing.
08 - Serve warm, garnished with extra fresh basil if desired.

# Expert Advice:

01 -
  • They're portable and mess-free—perfect for lunch boxes, picnics, or eating while watching something you probably shouldn't.
  • Every cup is basically its own lasagna moment: layers of pasta, ricotta, sauce, and melted mozzarella in one satisfying bite.
  • You can make a whole batch and freeze them, so future you gets an easy dinner when present you doesn't feel like cooking.
02 -
  • Don't skip letting the pasta cool slightly after draining—it keeps the ricotta from turning into scrambled eggs when you mix it in.
  • The layers matter more than you'd think; pasta at the bottom and top with creamy ricotta in the middle is what makes these cups stay together when you pick them up.
03 -
  • Don't crowd the muffin cups or the pasta will spill over as it bakes; a gentle hand keeps everything neat.
  • Let the cups sit in the pan for those 5 minutes—it gives the cheese time to set just enough so they pop out cleanly without falling apart.
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