Baked Ziti Cups Delight (Print view)

Individual pasta cups layered with tomato, cheese, and herbs for a flavorful handheld meal option.

# List of Ingredients:

→ Pasta

01 - 8 oz ziti or rigatoni pasta

→ Sauce

02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 14 oz 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

# Step-by-Step Directions:

01 - Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
02 - Boil pasta in salted water until just al dente. Drain and set aside 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 bowl, mix ricotta, Parmesan cheese, egg, basil (if using), and salt until smooth.
05 - In a large bowl, combine cooked pasta with half of the tomato sauce and half of the mozzarella cheese. Toss to coat evenly.
06 - Divide half of the pasta mixture into muffin cups. Spoon ricotta mixture over. Layer remaining pasta on top. Add remaining tomato sauce and sprinkle with the rest of the mozzarella cheese.
07 - Bake for 20 to 25 minutes until cheese is melted and bubbly. Allow to cool in the pan for 5 minutes before loosening cups with a knife to remove.
08 - Serve warm, garnished with extra basil if desired.

# Expert Suggestions:

01 -
  • They're surprisingly elegant for something made in a muffin tin—perfect for impressing people without spending all day in the kitchen.
  • Each cup is its own little world of melted cheese, tomato sauce, and tender pasta, so everyone gets an equal share of the best bits.
  • They pack beautifully for lunch and reheat like a dream, which means less stress on busy mornings.
02 -
  • If your pasta is still warm when you assemble the cups, the cheese will start melting before the oven even turns on, and everything slides around—let it cool for at least a minute, and you'll have a much easier time.
  • The ricotta mixture needs that egg to hold it together; without it, it'll just slip out onto the plate when you cut into your cup, and you'll lose one of the best layers.
03 -
  • Use a small offset spatula or butter knife to gently loosen the edges of each cup before lifting it out of the tin—it takes thirty seconds and prevents frustration.
  • Don't skip the cooling step in the muffin tin; those five minutes let the cheese set just enough that the cups hold their shape when you move them.
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