Save The first time I made these, I was late for a potluck and panicked that regular baked ziti would be too messy to serve. My grandmother used to say food that travels well shows you care, so I grabbed a muffin tin and started layering. People actually fought over the last one, and now they are the most requested dish at every gathering.
My youngest helped me make a batch last summer, and we discovered that the crispy edges where the cheese touches the pan are actually the best part. She now asks to help just so she can claim those corner pieces from each cup.
Ingredients
- Ziti or rigatoni pasta: The ridges catch sauce and cheese better than smooth pasta
- Olive oil: A little fat carries the garlic flavor through the entire sauce
- Garlic: Fresh cloves matter here, nothing else gives that same warm depth
- Crushed tomatoes: Whole tomatoes crushed by hand give the best texture
- Ricotta cheese: Room temperature ricotta mixes more smoothly into the filling
- Parmesan cheese: The salty, nutty note balances the creamy ricotta
- Egg: Binds the ricotta mixture so it does not separate during baking
- Fresh basil: Even in winter, worth finding for that bright pop against rich cheese
- Mozzarella cheese: Low moisture mozzarella keeps the cups from getting soggy
Instructions
- Get your oven ready:
- Preheat to 190°C (375°F) and coat a 12 cup muffin tin thoroughly with spray.
- Cook the pasta:
- Boil ziti until just al dente, drain, and let it cool slightly so it does not melt the cheese too fast.
- Build the sauce:
- Sauté garlic in olive oil until you can smell it, stir in tomatoes with herbs, salt, and pepper, then simmer 5 minutes.
- Mix the cheesy filling:
- Combine ricotta, Parmesan, egg, basil, and salt until smooth and no white streaks remain.
- Start layering:
- Toss half the sauce and half the mozzarella with the pasta, then divide half this mixture among muffin cups.
- Add the ricotta heart:
- Spoon dollops of ricotta filling over each cup, then top with remaining pasta mixture.
- Sauce and cheese the tops:
- Drizzle remaining tomato sauce over each cup and shower with the rest of the mozzarella.
- Bake until bubbly:
- Cook 20 to 25 minutes until the cheese melts and turns golden in spots.
- Let them rest:
- Wait 5 minutes in the tin, then run a knife around the edges to lift each cup out cleanly.
Save These became our Christmas Eve tradition one year when I needed something everyone could eat while opening presents. Now the holiday does not feel right without that warm, cheesy aroma filling the kitchen.
Make Ahead Magic
Assemble everything in the muffin tin, cover tightly, and refrigerate up to 24 hours before baking. Add 5 minutes to the bake time if cooking from cold.
Freezing For Later
Bake fully, cool completely, then wrap each cup individually and freeze for up to 3 months. Reheat at 180°C (350°F) for about 15 minutes until hot throughout.
Serving Ideas That Work
A simple green salad with vinaigrette cuts through the richness perfectly. Garlic bread turns it into more of a feast, and roasted broccoli or sautéed spinach adds something green to the plate.
- Warm marinara on the side for dipping never hurts
- A glass of red wine brings everything together
- Extra parmesan at the table lets people adjust to taste
Save Hope these little cups become part of your own kitchen story.
Recipe Questions & Answers
- → What type of pasta works best for ziti cups?
Traditional ziti or rigatoni work well due to their tubular shape, holding the layers together nicely. Penne is a good substitute if needed.
- → Can I prepare ziti cups ahead of time?
Yes, you can assemble them in advance and refrigerate or freeze. Reheat in the oven or microwave before serving.
- → How do I prevent the ziti cups from sticking to the muffin tin?
Lightly spray the muffin tin with nonstick cooking spray before filling to ensure easy removal after baking.
- → What cheese combinations are used in the layers?
A mixture of ricotta and Parmesan cheeses creates a creamy layer, topped with shredded mozzarella for meltiness and a golden finish.
- → Can I add meat to the sauce?
Yes, cooked Italian sausage or ground beef can be added to the tomato sauce for a heartier version.