Save to Pinterest The first time I made these was for a Super Bowl party when I realized everyone was standing around holding plates anyway, so why not make the food handheld? I watched my cousin grab three in a row and barely come up for air. Now they are the most requested thing I bring to gatherings.
I remember serving these at a potluck and watching people hesitantly take one, then their eyes lit up and they reached for a second. Something about food in muffin tins just makes people happy, like you put extra effort in even though the assembly is actually easier than a casserole.
Ingredients
- 225 g (8 oz) ziti or rigatoni pasta: The tube shape holds sauce beautifully inside and out, and rigatoni works just as well if you cannot find ziti at the store
- 1 tablespoon olive oil: Creates a rich base for the sauce and helps the garlic bloom without burning
- 2 cloves garlic, minced: Fresh minced garlic gives a much better flavor than garlic powder in this simple sauce
- 400 g (14 oz) canned crushed tomatoes: Use good quality crushed tomatoes for the best texture, avoid puree which is too smooth and diced which is too chunky
- 1 teaspoon dried Italian herbs: Oregano, basil, and thyme blend works perfectly here or use your own mix
- 1/2 teaspoon salt: Essential to bring out the tomato flavor, taste and adjust if your tomatoes are already salted
- 1/4 teaspoon black pepper: Freshly ground gives the best aroma and mild heat
- 250 g (1 cup) ricotta cheese: Whole milk ricotta creates the creamiest layer, part skim works but is slightly less rich
- 60 g (1/2 cup) grated Parmesan cheese: Adds a salty, nutty depth that balances the mild ricotta perfectly
- 1 large egg: Binds the ricotta mixture together so it does not melt away into the sauce
- 2 tablespoons chopped fresh basil: Optional but adds such a bright fresh note against the rich cheese
- 1/4 teaspoon salt: Just enough to season the ricotta without overpowering the other flavors
- 150 g (1 1/2 cups) shredded mozzarella cheese: Low moisture mozzarella melts beautifully without making the cups soggy
- Nonstick cooking spray: Essential for easy release, do not skip this or you will have a stuck situation
Instructions
- Preheat and prepare the pan:
- Heat your oven to 190°C (375°F) and give a 12 cup muffin tin a generous spray of nonstick coating, getting into all the corners and up the sides.
- Cook the pasta:
- Boil the ziti in salted water until just al dente, it will cook more in the oven so do not overdo it now.
- Make the quick sauce:
- Warm the olive oil in a saucepan over medium heat, sauté the garlic for about a minute until fragrant, then stir in crushed tomatoes, Italian herbs, salt, and pepper and let it simmer for 5 minutes.
- Whip up the cheese filling:
- Combine ricotta, Parmesan, egg, basil if using, and salt in a medium bowl and mix until completely smooth.
- Start the layering:
- Toss the cooled pasta with half the tomato sauce and half the mozzarella until every piece is coated.
- Assemble the cups:
- Divide half the pasta mixture among the muffin cups, top each with ricotta, add the remaining pasta, spoon on the rest of the sauce, and sprinkle with remaining mozzarella.
- Bake until bubbly:
- Bake for 20 to 25 minutes until the cheese is melted and starting to turn golden in spots.
- Cool and serve:
- Let them rest in the tin for 5 minutes then run a knife around the edges to lift them out.
Save to Pinterest My daughter now requests these for her birthday dinner every year instead of cake, which says a lot coming from a eight year old. They have become our go to comfort food for busy weeknights when we still want something special.
Make Ahead Magic
These cups are excellent for meal prep and actually taste even better the next day when the flavors have had time to meld together. Assemble them up to 24 hours ahead, cover tightly, and bake when ready or freeze uncooked for up to a month.
Sauce Shortcuts
On hectic weeknights I have used jarred marinara in a pinch and nobody has complained, especially if I doctor it with a little extra garlic and dried herbs. The homemade sauce is worth the ten minutes it takes but do not stress if you need to use store bought.
Serving Ideas
A crisp green salad with vinaigrette cuts through all that cheese perfectly, or go all in and serve with garlic knots for the ultimate Italian dinner experience. These also reheat beautifully in the microwave for next day lunches.
- Set up a toppings bar with extra basil, red pepper flakes, or grated Parmesan
- Pair with a simple arugula salad dressed with lemon and olive oil
- Freeze extras individually wrapped for easy future meals
Save to Pinterest Hope these little cups become a regular in your rotation like they have in mine. There is something so satisfying about food that is meant to be grabbed and enjoyed with both hands.
Recipe FAQs
- → What pasta works best for these cups?
Ziti or rigatoni are ideal due to their sturdy shape, which holds the layers well inside the muffin tin.
- → Can I make these ahead and freeze them?
Yes, the baked cups freeze well. Reheat them in a microwave or oven before serving.
- → How do I prevent the cups from sticking to the pan?
Lightly spray the muffin tin with nonstick cooking spray before assembling the cups.
- → Are there easy substitutions for the cheese mixture?
You can replace ricotta with cottage cheese or use vegetarian cheese alternatives if preferred.
- → Can I add meat to the sauce?
Yes, cooked Italian sausage or ground beef can be mixed into the tomato sauce for a heartier version.