Save The first time I made these, I was hosting a game night and needed something people could eat with one hand while holding cards or dice. I watched my friends reach for seconds, then thirds, and realized individual portions somehow taste better than the same dish from a casserole dish. Now they are my go-to for parties, potlucks, and those nights when I want comfort food without the commitment of a full pan.
I brought these to a friend's birthday last summer and her seven-year-old declared them the best pasta ever. Later that week, I found myself making them again just because my husband kept mentioning how much better the leftovers reheated than regular baked ziti. Something about the individual portions makes each bite feel special.
Ingredients
- 225 g (8 oz) ziti or rigatoni pasta: Short tubes with ridges hold sauce beautifully, and their sturdy shape stands up to being layered in muffin tins without breaking apart.
- 1 tablespoon olive oil: A small amount creates a silky base for the sauce and helps the garlic bloom without burning.
- 2 cloves garlic, minced: Fresh minced garlic melts into the sauce, providing aromatic depth that garlic powder can never replicate.
- 400 g (14 oz) canned crushed tomatoes: Crushed tomatoes give you chunky texture without needing to simmer forever, and they coat every piece of pasta evenly.
- 1 teaspoon dried Italian herbs: A blend of oregano, basil, thyme, and rosemary adds classic Italian flavor without needing fresh herbs on hand.
- 1/2 teaspoon salt: Enhances all the other flavors in the sauce and balances the acidity of the tomatoes.
- 1/4 teaspoon black pepper: Adds gentle heat and brings out the savory notes in the cheese and tomatoes.
- 250 g (1 cup) ricotta cheese: Whole milk ricotta creates creamy, rich layers that stay fluffy instead of becoming dense or grainy.
- 60 g (1/2 cup) grated Parmesan cheese: A salty, nutty counterpoint to the mild ricotta, and it adds umami depth throughout the cheese layer.
- 1 large egg: Binds the ricotta mixture so it holds its shape between pasta layers instead of melting completely into the sauce.
- 2 tablespoons chopped fresh basil: Bright, peppery fresh basil cuts through the richness and makes these taste like summer.
- 1/4 teaspoon salt: Just enough to season the ricotta without overpowering the delicate cheese flavors.
- 150 g (1 1/2 cups) shredded mozzarella cheese: Low-moisture part-skim mozzarella melts beautifully and creates that irresistible cheese pull in every bite.
- Nonstick cooking spray: Ensures each cup releases cleanly from the muffin tin, preserving those crispy edges you worked hard to create.
Instructions
- Preheat your oven:
- Set your oven to 190°C (375°F) and give a 12-cup muffin tin a quick spray with nonstick cooking spray, getting into all the corners and crevices.
- Cook the pasta:
- Boil the ziti in a large pot of salted water until just al dente, then drain it well and let it cool slightly so it does not melt the cheese when you mix it.
- Make the sauce:
- Heat olive oil in a saucepan over medium heat, sauté garlic until fragrant, then stir in crushed tomatoes, Italian herbs, salt, and pepper and simmer for 5 minutes.
- Prepare the ricotta mixture:
- Combine ricotta, Parmesan, egg, basil, and salt in a medium bowl and mix until completely smooth and creamy.
- Coat the pasta:
- Toss the drained pasta in a large bowl with half the tomato sauce and half the mozzarella until every piece is evenly coated.
- Layer the cups:
- Divide half the pasta mixture among the muffin cups, top each with ricotta mixture, add remaining pasta, spoon remaining sauce over each, and sprinkle with the rest of the mozzarella.
- Bake until bubbly:
- Bake for 20 to 25 minutes until the cheese is melted and bubbling, then let them cool in the tin for 5 minutes so they set before removing.
- Serve and enjoy:
- Run a knife around the edges to loosen each cup, lift them out carefully, and serve warm with extra basil scattered on top if you like.
Save My sister-in-law asked for the recipe after Christmas dinner last year, and now she makes them for her kids' school events. I love seeing how something so simple becomes part of other people's traditions, and hearing about the tiny changes they make to make it their own.
Make Ahead Magic
These cups are a meal prep dream since you can assemble them up to 24 hours ahead, cover the muffin tin tightly with foil, and bake when you are ready. The flavors actually meld better when they sit, and having dinner ready to pop in the oven feels like a luxury on busy weeknights.
Freezing Instructions
Once baked and completely cooled, wrap each cup individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Reheat frozen cups in a 180°C (350°F) oven for 15 to 20 minutes or in the microwave in 30-second bursts until hot throughout.
Serving Suggestions
These pair beautifully with a crisp green salad dressed with balsamic vinaigrette and some garlic knots or crusty bread to soak up any extra sauce. For a heartier meal, serve alongside roasted vegetables or a simple antipasto platter with olives, roasted peppers, and fresh mozzarella.
- Warm marinara on the side for dipping never hurts
- A sprinkle of red pepper flakes wakes up the cheese
- Extra fresh herbs make them feel fancier instantly
Save There is something deeply satisfying about food you can hold in your hand, hot and cheesy and perfect. These cups started as a party trick but became a regular rotation because they make everyone feel like a kid again.
Common Questions
- → What type of pasta works best for these cups?
Short tubular pastas like ziti or rigatoni hold the layers well and fit perfectly in muffin tins.
- → Can I prepare these cups ahead of time?
Yes, they freeze well and can be reheated in the microwave or oven as needed.
- → How do I prevent the cups from sticking?
Lightly spray the muffin tin with nonstick cooking spray before assembling to ensure easy removal.
- → Can I add meat to the sauce?
Adding cooked Italian sausage or ground beef enhances the sauce for a heartier version.
- → What are good serving suggestions?
Pair these ziti cups with a crisp Italian salad or garlic bread for a complete meal.
- → Are there vegetarian options available?
Using vegetarian cheese keeps the dish suitable for a vegetarian diet.