Post-Practice Baked Ziti Cups

Ingredients

For this batch of post-practice baked ziti cups, makes 12 cups is the planning size and 10 minutes to reheat (baked earlier) is the work window.

• 12 oz ziti or penne
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 large egg, beaten
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt

How to Make It

Make the meal once, then portion post-practice baked ziti cups in the shape the night actually needs.

• Earlier: boil the pasta 2 minutes short of the package time and drain.
• Stir together the pasta, marinara, ricotta, half the mozzarella, the egg, Italian seasoning, and salt.
• Spoon into 12 greased muffin cups, top with the remaining mozzarella and the Parmesan, and bake at 375F for 18 minutes until set and golden.
• After practice, reheat 2 cups until the centers are steaming hot, about 90 seconds in the microwave or 8 minutes in the oven.

Do the Slow Part Early

Bake the muffin-tin cups ahead so dinner is portioned and ready to reheat. The muffin shape means built-in servings and crispy edges every kid fights over.

• Boil the pasta and mix the filling earlier in the day
• Bake the cups, cool them, and pop them out of the tin
• Stack them in a container with parchment between layers

Store and Reheat

The cups hold their shape, so they reheat evenly without turning to mush. Cover them lightly so the tops do not dry out.

• Microwave 2 cups 90 seconds, covered with a damp paper towel
• Oven from chilled: 375F for 8 minutes
• From frozen: 375F for 18 minutes until the center steams
• Serve with: green salad, garlic knots

Parent Tip

Let the cups rest 5 minutes after baking so they hold together when you lift them out.