First, it would be helpful if you could provide a description of your "baked ziti" recipe. So far, everyone's on a different page.
To me, it's a slightly sophisticated take on "mac and cheese." From a technical standpoint, it's a mornay (bechamel with cheese) base, enriched with egg, forming a custard which holds the pasta together.
If so, stiffening up the custard by making appropriate cheese choices, possibly changing the way some cheeses are added, adding a little half and half to the milk, and adding extra egg is not a big deal. Bumping the protein and butterfat contents, and using pleated muffin tin liners are probably all you need to make a rich ziti that will hold together well.
I'd also like to know what your "reheating" strategy is; and whether it's possible to save and reheat in the muffin tins, or if you have so many covers you have to do batches. It's possible your solution may lie in a mix of liners and buying a few more pans.
BDL |