So, Let Me Tell You About These Baked Ziti Cups…
This is one of those recipes I stumbled into out of pure desperation. Picture it: I’m running home after a monster shift, the kids are already circling like sharks, and my husband’s got that 'what's-for-dinner?' look. Enter: prep-ahead baked ziti cups. I swear, these little wonders rescued more evenings than I care to admit. Plus, it gives me a reason to use my muffin tin for something besides cupcakes—although, honestly, who’s complaining about cupcakes?
Oh, and one time I dropped a whole tray on the floor. Ziti everywhere. Not my finest hour. But hey, we learn, right?
Why You'll Really Love These
I make these when I know the night’s gonna be a whirlwind (which, let’s face it, is... most nights). My family devours them—even my pickiest one who claims he doesn’t like anything with 'red sauce' (he totally eats these anyway). They’re perfectly portable for lunchboxes, too, and I sometimes pop a couple in my own bag for a sneaky snack. If you've ever tried to reheat a ginormous casserole, you’ll know why the cup version is just easier. Also, less fighting over crispy edges, since everyone gets their own. Oh, and I used to hate the way traditional ziti stuck to the dish—problem solved here!
What You’ll Need (But Sub Things If You Want!)
- About 250g dried ziti or penne (sometimes I just use whatever short pasta’s on hand, elbows work fine too)
- 1 ½ cups marinara sauce (I’ve used jarred, homemade, or that one time—pizza sauce. It was... fine!)
- Heaping cup ricotta cheese (cottage cheese in a pinch, my friend swears by it)
- 1 egg (skipped it once, honestly didn’t make a huge difference)
- 1 cup shredded mozzarella (sometimes I get fancy and mix in provolone or even cheddar, don’t judge me)
- ½ cup grated Parmesan (my grandmother said only the stuff from the green can, but I say: whatever’s in the fridge)
- 2 teaspoon dried Italian herbs (I usually eyeball it—fresh basil if I’m feeling ambitious)
- Salt and pepper, to taste (I taste as I go, probably too much)
- Optional extras: cooked sausage, chopped spinach, a pinch of chili flakes for a kick
Let’s Get These Ziti Cups in the Oven
- Heat your oven to about 375°F (190°C). Grease a 12-cup muffin tin—seriously, don’t skip this or you’ll regret it.
- Cook your pasta just shy of al dente (like, a minute less than the box says). Drain, let it cool a bit. This is where I usually sneak a taste—and maybe one or two pieces disappear, but that’s between us.
- In a big bowl, mix ricotta, egg, half the mozzarella, parmesan, herbs, and a bit of salt and pepper. If it looks too thick, add a splash of milk. Or don’t; either way’s fine.
- Stir in your pasta and half the marinara sauce. If you’re adding extras like sausage or spinach, now’s the time.
- Scoop the mixture into your muffin cups. Don’t worry if it looks a bit weird at this stage—it always does! Top each cup with a spoonful of the remaining sauce and a sprinkle of mozzarella.
- Bake for around 20-25 minutes, until tops are bubbly and maybe a little toasty. Sometimes mine get a bit too brown, but honestly, I like the crispy bits.
- Let them sit a couple of minutes before prying them out. (Use a butter knife if they’re stubborn. Trust me, I’ve mangled more than a few.)
Random Notes from My Many Attempts
- Don’t overfill the muffin cups—they puff up more than you’d think. Learned that the messy way.
- If you forget to grease the tin... just soak it overnight. No shame.
- Actually, I find these taste better the next day (weird, but true), especially cold from the fridge.
Variations I’ve Tried (Some Worked, Some… Not So Much)
- Swapped mozzarella for pepper jack—kids were suspicious, but I liked it.
- Did a veggie-only version with loads of spinach and zucchini. Pretty good, but got a bit watery. Maybe squeeze the veggies more next time?
- Tried gluten-free pasta once—eh, got kinda mushy. If you find a great GF brand, let me know!
Equipment—But Improvise If Needed
I use a standard 12-cup muffin tin, but if you only have the jumbo one, just bake a bit longer and call them "mega cups." And if you don’t own a muffin pan, I’ve seen people use ramekins or even little oven-safe coffee cups (just don’t tell my mom I said that).
How to Store These (Not That They Last…)
Stick leftovers in an airtight container in the fridge; they keep for about 3 days. Or freeze them for up to a month (I barely ever make it that far—these get gobbled up). They reheat surprisingly well in the microwave or oven. Actually, I think they taste better the next day—maybe that’s just me.
How We Serve Them (And Arguments About Sides)
I like to plop a couple on a plate with a simple green salad—sometimes just whatever’s left in the crisper. The kids, obviously, want garlic bread with everything. One time, I tried serving them with soup. Mixed reviews. Oh, and if you’re feeling super extra, drizzle a bit of good olive oil over the top (I learned that trick here). Not necessary, but yum.
Lessons I’ve Learned (Aka, Avoid My Mistakes)
- Don’t try to rush the cooling step—if you yank them out hot, they fall apart. I did this more times than I care to admit.
- Be generous with the cheese, but not too generous—otherwise, you’ll be scraping burnt bits from the tin.
- Actually, on second thought, if you love crispy cheese, go wild!
Questions Folks Have Actually Asked Me
- Can I make these vegetarian?
Yep! Just skip the meat and maybe add more veggies if you want. I’d recommend checking out Cookie & Kate for some good veggie inspiration. - Do these freeze well?
You bet. I wrap them in foil and then toss in a zip bag. Just defrost overnight in the fridge before reheating. Or microwave from frozen, though sometimes the bottoms get a little soggy. - What’s the best pasta shape?
Honestly? Whatever’s in your pantry. Ziti, penne, rigatoni—even fusilli in a pinch. Just don’t use long noodles unless you wanna wrestle with your muffin tin (ask me about the great spaghetti incident of '18). - Can I make these dairy-free?
Haven’t tried, but I hear Minimalist Baker has a mean vegan cheese sauce. Would love to know if it works!
So there you go. Prep-ahead baked ziti cups: my weeknight savior and maybe yours, too. And if you end up with a few extra, pop one in the lunchbox—you’ll thank me later.
Ingredients
- 2 cups ziti pasta, uncooked
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ pound ground Italian sausage
- 1 large egg
- 1 tablespoon chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
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2Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
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3In a skillet over medium heat, cook the ground Italian sausage until browned. Drain excess fat and set aside.
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4In a large bowl, combine cooked pasta, marinara sauce, ricotta cheese, egg, half of the mozzarella, half of the Parmesan, cooked sausage, basil, salt, and pepper. Mix well.
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5Spoon the mixture evenly into the prepared muffin tin. Top each cup with remaining mozzarella and Parmesan cheese.
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6Bake for 20-25 minutes, or until the tops are golden and bubbly. Let cool for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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