Baked Ziti Cupcakes

Yield:
8 servings

A few months ago I was having lunch at my favorite Midtown NYC pizza spot – Pizza By Cer Te (no, it’s not kosher sorry) when I witnessed a culinary treat never before seen: a “lasagna cupcake.” I was determined to recreate this creative morsel, and I thought what better time than for Shavuot when it is traditional to eat dairy!

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I love serving dairy meals, a bone of contention between me and my husband, who would prefer to consume meat at most meals. I even hosted a Shabbat  dinner for my birthday a few years ago where everyone was challenged with bringing a dish that included my favorite ingredient: mascarpone. It was super dairy-rific and fun to see the creative ways people incorporated the creamy, Italian cream cheese into dishes like artichoke dip and lasagna.

This recipe was super easy to prepare, but looks cute and impressive. Truth be told, the most challenging part was locating these aluminum cups, which I bought at a special baking supplies store. You can also use individual ramekins, or even bake them in muffin pans and remove them once baked.

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The best way to serve these if you aren’t serving them right away is to wait to pipe on the cream cheese-ricotta mixture until ready to serve. First, reheat the ziti cupcakes until heated through. Once heated, pipe the ricotta-cream cheese mixture and pop back in the oven or preferably under the broiler for 2-3 minutes. Sprinkle with dried or fresh basil and serve!

Happy cooking!

Baked Ziti Cupcakes

Posted on May 8, 2013

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