Baked Ziti Cups (Printer-Friendly)

Crisp ziti cups layered with cheese and tomato sauce make a tasty, hand-held Italian dish.

# What You'll Need:

→ Pasta

01 - 8 ounces ziti or rigatoni pasta

→ Sauce

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

# Method:

01 - Preheat oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick cooking spray.
02 - Boil salted water in a large pot and cook ziti pasta until just al dente. Drain and allow to cool slightly.
03 - Heat olive oil in a saucepan over medium heat. Sauté minced 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 medium bowl, combine ricotta cheese, Parmesan cheese, egg, basil if using, and salt. Mix until smooth.
05 - In a large bowl, toss drained pasta with half of the tomato sauce and half of the mozzarella cheese until evenly coated.
06 - Divide half of the pasta mixture evenly into muffin cups. Spoon ricotta mixture over each, then layer with remaining pasta. Top each cup with remaining tomato sauce and sprinkle with remaining mozzarella cheese.
07 - Bake in preheated oven for 20 to 25 minutes until cheese is melted and bubbly. Let stand in the tin for 5 minutes before loosening each cup with a knife and removing.
08 - Serve warm, optionally garnishing with additional fresh basil.

# Expert Suggestions:

01 -
  • They're portion-controlled, crispy-edged little packages that feel like an upgrade from regular baked ziti.
  • Make them ahead, freeze them, reheat them—they actually taste better the second time around.
  • Kids eat these without complaint, and you can sneak vegetables into the sauce if you're feeling it.
02 -
  • Pasta must be al dente, not soft—it continues cooking in the oven and overdone pasta turns into a mushy disappointment.
  • The 5-minute cool-down in the muffin tin is not optional; it's the difference between a cup you can hold and one that falls apart on the plate.
  • If your cups seem greasy after baking, your mozzarella was too wet—next time pat it dry before shredding.
03 -
  • If your mozzarella is too wet, pat it dry with paper towels before shredding—this prevents a greasy, weeping result.
  • Use a sturdy spoon to press the pasta gently into the muffin cups; you're building layers, not packing it tight enough to break.
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