Quick Recipe Version (TL;DR)
Quick Ingredients
- 3/4 cup (about 150 g) cooked ziti or penne
- 1/2 cup (120 ml) marinara sauce
- 1/4 cup (60 g) whole-milk ricotta
- 1/3 cup (38 g) shredded low-moisture mozzarella, divided
- 1 tablespoon (5 g) finely grated Parmesan, plus 1 teaspoon (2 g) for topping
- 1/8 teaspoon Italian seasoning
- 1/8 teaspoon kosher salt (optional)
- 1/8 teaspoon black pepper
- 1 teaspoon olive oil (optional)
- 1 tablespoon chopped fresh basil (or 3–4 leaves, torn)
Do This
- 1. Use a 12–16 oz microwave-safe mug or ramekin; lightly oil it if you want.
- 2. Mix ricotta + Italian seasoning + Parmesan + pepper (and salt if needed).
- 3. Toss cooked pasta with marinara; fold in ricotta mix and half the mozzarella.
- 4. Spoon into the mug; top with remaining mozzarella.
- 5. Cover loosely with a microwave-safe plate; microwave on HIGH (100% power) for 1 minute 30 seconds.
- 6. Rest 2 minutes; top with 1 teaspoon Parmesan and basil, then dig in.
Why You’ll Love This Recipe
- Fast comfort food that tastes like baked ziti, but made in the microwave.
- Perfect single-serving size for lunch, dorm cooking, or a quick weeknight dinner.
- Rich, creamy, and cheesy with classic Italian-American flavors.
- Easy to customize with veggies, meat, or extra spice.
Grocery List
- Produce: fresh basil
- Dairy: whole-milk ricotta, shredded low-moisture mozzarella, finely grated Parmesan
- Pantry: ziti or penne pasta, marinara sauce, Italian seasoning, olive oil, kosher salt, black pepper
Full Ingredients
For the Ziti Cup
- Cooked pasta: 3/4 cup (about 150 g) cooked ziti or penne (see note below)
- Marinara sauce: 1/2 cup (120 ml)
- Ricotta: 1/4 cup (60 g) whole-milk ricotta
- Mozzarella: 1/3 cup (38 g) shredded low-moisture mozzarella, divided (about 1/4 cup + 1 tablespoon)
- Parmesan: 1 tablespoon (5 g) finely grated Parmesan (for mixing) + 1 teaspoon (2 g) (for topping)
- Italian seasoning: 1/8 teaspoon
- Kosher salt: 1/8 teaspoon (optional; depends on how salty your marinara is)
- Black pepper: 1/8 teaspoon
- Olive oil: 1 teaspoon (optional, for richness and to help prevent sticking)
To Finish
- Fresh basil: 1 tablespoon chopped (or 3–4 leaves, torn)
- Extra Parmesan (optional): 1 additional teaspoon (2 g)
Pasta Note (if you need to cook it)
- Dry pasta amount: 2 oz (56 g) dry ziti or penne cooks up to about 3/4 cup cooked
- Boiling time: 9–11 minutes in salted boiling water, drained well
Step-by-Step Instructions
Step 1: Choose the right mug and set it up
Grab a 12–16 oz microwave-safe mug (or a small microwave-safe bowl/ramekin). You want extra headspace so the cheese can bubble without overflowing. If you like, add 1 teaspoon olive oil to the mug and swirl it around to lightly coat the inside.
Step 2: Season the ricotta for extra flavor
In a small bowl, stir together:
1/4 cup (60 g) ricotta, 1/8 teaspoon Italian seasoning, 1 tablespoon (5 g) grated Parmesan, and 1/8 teaspoon black pepper. Taste a tiny bit (if you’re comfortable doing so) and add up to 1/8 teaspoon kosher salt if your marinara is mild.
Step 3: Toss pasta with marinara and build the creamy layer
Add 3/4 cup cooked pasta and 1/2 cup (120 ml) marinara to a bowl and toss until evenly coated. Spoon in the seasoned ricotta and gently fold until you get streaks of creamy ricotta throughout (you don’t have to mix it perfectly).
Stir in about half the mozzarella (roughly 1/4 cup), saving the rest for the top.
Step 4: Pack it into the mug and add the cheesy topping
Spoon the pasta mixture into your prepared mug, pressing down lightly so it’s snug but not smashed. Sprinkle the remaining mozzarella (about 1 tablespoon) evenly over the top. This gives you that classic bubbly, gooey “baked” finish.
Step 5: Microwave until bubbly and casserole-like
Set the mug on a microwave-safe plate (to catch any drips). Cover the mug loosely with another microwave-safe plate (or a microwave-safe lid) to reduce splatters while still letting steam escape.
Microwave on HIGH (100% power) for 1 minute 30 seconds. The sauce should be visibly bubbling around the edges and the cheese should look melted and glossy.
If your microwave runs cool or the center isn’t hot yet, continue microwaving on HIGH for 15 seconds more.
Step 6: Rest, then finish with Parmesan and basil
Carefully remove the mug (it will be hot). Let it rest for 2 minutes. This helps the sauce thicken slightly and prevents mouth burns from molten cheese.
Top with 1 teaspoon (2 g) grated Parmesan and 1 tablespoon chopped basil (or torn basil leaves). Serve straight from the mug for the coziest experience.
Pro Tips
- Use a bigger mug than you think you need. A 12–16 oz vessel prevents overflow when the sauce bubbles.
- Don’t overmix the ricotta. A few creamy pockets mimic the feel of baked ziti layers.
- Cover loosely, not tightly. Trapped steam can make the sauce erupt; a loose cover controls splatter without pressure buildup.
- Adjust salt last. Marinara and Parmesan vary a lot in saltiness, so it’s safer to season lightly until you know your brands.
- Let it rest. The 2-minute rest is key for a thicker, casserole-like texture.
Variations
- Meaty baked ziti cup: Stir in 1/4 cup (60 g) cooked crumbled Italian sausage or cooked ground beef before topping with mozzarella.
- Spinach-ricotta version: Fold in 1/3 cup (30 g) chopped cooked spinach (squeezed very dry) with the ricotta.
- Spicy arrabbiata vibe: Add 1/8 teaspoon crushed red pepper flakes and use a spicy marinara.
Storage & Make-Ahead
You can assemble the cup (without basil) in the mug, cover, and refrigerate for up to 24 hours. Microwave from cold on HIGH for 2 minutes, then rest 2 minutes. If you have leftovers, cover and refrigerate for up to 3 days. Reheat on HIGH for 60–90 seconds, then rest 1 minute. Add basil after reheating for the freshest flavor.
Nutrition (per serving)
Approximate: 520 calories, 25 g protein, 22 g fat, 51 g carbohydrates, 4 g fiber, 900 mg sodium (varies widely with marinara and cheeses).
