Baked Ziti Cups (Printable)

Individual portion ziti cups with layers of tomato sauce and cheeses, perfect for easy meals or gatherings.

# What You’ll Need:

→ 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

# How To Make It:

01 - Preheat oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick cooking spray.
02 - Boil ziti in salted water until just al dente. Drain and let cool slightly.
03 - Heat olive oil in saucepan over medium heat. Sauté minced garlic for one minute until fragrant. Add crushed tomatoes, Italian herbs, salt, and pepper. Simmer for 5 minutes, then remove from heat.
04 - In a medium bowl, blend ricotta cheese, Parmesan, egg, fresh basil (if using), and salt until smooth.
05 - In a large bowl, toss drained pasta with half the tomato sauce and half the mozzarella cheese until evenly coated.
06 - Divide half the pasta mixture evenly into muffin cups. Spoon the ricotta mixture over each. 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 melts and bubbles. Let rest in tin for 5 minutes before loosening and removing each cup with a knife.
08 - Serve warm, garnished with additional fresh basil if desired.

# Expert Advice:

01 -
  • They're portion-controlled magic—no debates about who gets the corner piece, everyone gets their own golden cup.
  • Your hands stay clean eating these, which somehow makes them taste even better.
  • They reheat beautifully, so meal prep becomes something you actually want to do.
02 -
  • Don't skip the cooling time in the muffin tin—warm cups fall apart, but rested ones slide out like they were born in there.
  • Oversalting happens when you salt your pasta water, then salt the sauce, then salt the ricotta—taste each layer before adding more.
03 -
  • If your mozzarella isn't melting evenly, tent the tin loosely with foil for the first 15 minutes of baking, then uncover for the last 10.
  • Use a thin knife dipped in hot water to loosen the edges before lifting each cup out—it keeps them from tearing.
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