Save to Pinterest I discovered these baked ziti cups by accident on a Tuesday night when I was trying to figure out how to make pasta more fun for a potluck. Instead of sliding a whole casserole dish onto my car seat, I thought: what if I baked it in a muffin tin? The first batch came out looking like little edible treasures, each one perfectly portioned and crispy at the edges. My friends grabbed them before I could even set them down, and I realized I'd stumbled onto something people actually wanted to eat again.
The real magic happened when I brought a batch to my sister's house and watched her three-year-old pick one up with both hands, completely messy and completely delighted. She called them "pasta coins" and asked for seconds before finishing the first one. That's when I knew these weren't just convenient—they were genuinely fun, the kind of food that makes eating feel like an adventure.
Ingredients
- Ziti or rigatoni pasta (225 g / 8 oz): The short, sturdy shapes hold sauce beautifully and nestle together perfectly in those muffin cups without breaking apart when you're layering.
- Olive oil (1 tablespoon): Just enough to coax out the garlic's flavor without making the sauce heavy.
- Garlic cloves (2, minced): Let it sizzle for a full minute so the raw edge softens and you get that warm, toasted aroma that fills your whole kitchen.
- Canned crushed tomatoes (400 g / 14 oz): The best shortcut for a sauce that tastes like it simmered for hours when it only needs five minutes.
- Dried Italian herbs (1 teaspoon): This one herb blend does the work of three or four separate jars, giving you oregano, basil, and thyme all at once.
- Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Taste as you go—the salt in the pasta water, the cheese, and the sauce all add up faster than you'd think.
- Ricotta cheese (250 g / 1 cup): This is the creamy layer that makes each bite feel luxurious; don't skip it or use it stingy.
- Parmesan cheese, grated (60 g / 1/2 cup): The nutty sharpness cuts through the richness and keeps things balanced.
- Large egg (1): This binds the cheese mixture so it stays where you put it instead of sliding around during baking.
- Fresh basil (2 tablespoons, chopped): Optional but absolutely worth it if you have it—adds a bright note that reminds you this is Italian food, not just cheese delivery.
- Shredded mozzarella cheese (150 g / 1 1/2 cups): Get the kind that actually melts into stretchy ribbons, not the pre-shredded stuff that turns grainy.
Instructions
- Get your muffin tin ready:
- Spray each cup generously with nonstick cooking spray, making sure you get into the bottom corners. This is the step that determines whether you're serving elegant cups or scraping cheese off the tin with a knife.
- Cook the pasta:
- Boil a large pot of salted water, then add the ziti and cook until it's just barely tender—you want it to have a tiny bit of resistance when you bite it, because it's going back in the oven and will soften more. Drain it and let it cool for a minute so you don't burn your fingers during assembly.
- Build your sauce:
- Heat the olive oil over medium heat, add the garlic, and listen for it to sizzle gently. Once it smells incredible and has turned a light golden color, pour in the crushed tomatoes and season with herbs, salt, and pepper. Let it bubble away for five minutes so the flavors meld, then take it off the heat.
- Make the ricotta layer:
- In a bowl, combine the ricotta, Parmesan, egg, basil if you're using it, and a pinch of salt. Stir until it's smooth and creamy—this is your surprise middle layer that nobody expects.
- Bring it all together:
- In a large bowl, toss the cooked pasta with half the tomato sauce and half the mozzarella cheese so every piece gets coated. This is where you're building flavor into the pasta itself, not just hoping the sauce carries it.
- Fill the cups:
- Spoon half of the sauced pasta into each muffin cup, dividing it evenly so everyone gets the same amount. Top each with a small spoonful of the ricotta mixture, then add the remaining pasta on top, pressing gently so everything fits snugly.
- Finish and bake:
- Spoon the remaining sauce over each cup and sprinkle the last of the mozzarella on top so it gets bubbly and brown. Bake at 190°C (375°F) for 20 to 25 minutes until the cheese is melted and the edges are golden, then let them cool in the tin for five minutes so they hold their shape when you lift them out.
Save to Pinterest I remember standing at my kitchen counter one evening, watching steam rise from the oven as these little pasta cups baked, and realizing how much joy comes from doing ordinary things differently. These cups transformed a regular Tuesday dinner into something that felt almost celebratory.
Why These Work for Any Occasion
The beauty of baking pasta in a muffin tin is that portion control stops being something you have to think about. Everyone gets exactly one cup, the layers stay where you put them, and you can serve them straight from the tin if you're in a rush. They look intentional on a plate even when you made them in under an hour, which feels like a small magic trick.
Make-Ahead and Storage Magic
These cups freeze beautifully before or after baking, which means you can make a whole batch on Sunday and eat well all week without repeating yourself. If you bake them first, they reheat quickly in a 160°C (325°F) oven in about 10 minutes until warmed through. You can also assemble them completely, cover the tin with plastic wrap, and bake them the next day—just add a few extra minutes to the baking time if they're coming straight from the fridge.
Ways to Make Them Your Own
While the original recipe is perfect as is, these cups are a canvas for whatever you're craving that day. Brown some Italian sausage and stir it into the sauce for richness, or mix cooked spinach into the ricotta layer for earthiness and hidden vegetables. Fresh mozzarella balls pressed into the center of each cup before baking melt into pockets of creaminess, and a handful of fresh basil scattered on top right after they come out of the oven adds brightness that makes everything taste fresher.
- Swap penne or any short pasta shape you have on hand—they all work beautifully in a muffin tin.
- Make them vegetarian by sticking with the original recipe, or add crumbled cooked ground beef if you want extra protein and don't mind a richer cup.
- Store leftovers in an airtight container for up to three days in the fridge, and they taste almost as good cold as they do warm.
Save to Pinterest These pasta cups turned an ordinary kitchen tool into something that made dinner feel special, and that's the whole point of cooking at home. Make them once, and you'll find yourself reaching for that muffin tin again and again.
Common Recipe Questions
- → What type of pasta works best for this dish?
Ziti or rigatoni are ideal as their tubular shapes hold the sauce and cheese well. Penne can be used as a substitute if needed.
- → Can I prepare these cups ahead of time?
Yes, they freeze well. Simply reheat in a microwave or oven when ready to serve.
- → How do I prevent the pasta cups from sticking to the muffin tin?
Lightly spray the muffin tin with nonstick cooking spray before assembling the cups to ensure easy removal.
- → Is it possible to add meat to the sauce?
Absolutely. Cooked Italian sausage or ground beef can be incorporated for a heartier variation.
- → What herbs enhance the flavor of these pasta cups?
Dried Italian herbs in the sauce and fresh basil layered within add aromatic, savory notes to the dish.