These crispy pasta bites always get eaten faster than anything else I set out—they’re crunchy, cheesy, and rich all at once!
Undercook the ziti by a minute or two before stuffing so it holds its shape and doesn’t fall apart when fried.
Use a piping bag or a zip-top bag with the corner snipped to fill the pasta—it saves time and keeps things neat.
Let the stuffed pasta chill in the fridge for 30 minutes before breading—that’s a huge help when it comes to keeping everything together.
Double coat with breadcrumbs to get that crisp golden shell that holds up after frying.
How to Make Stuffed Ziti Fritta
Ingredients
- 8 oz Ziti Pasta
- 4 oz Ricotta Cheese
- 4 oz Mozzarella Cheese (shredded)
- 2 oz Cream Cheese (softened)
- 2 oz Parmesan Cheese (grated)
- 1 cup All-Purpose Flour
- 2 cups Italian Breadcrumbs
- 2 Eggs
- 1 cup Marinara Sauce
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- Oil for Frying (about 2 cups)
Step-by-Step Instructions
Step 1:
Boil the ziti in salted water until al dente. Drain and rinse the noodles with cold water so they don’t stick together.
Step 2:
Mix the ricotta, mozzarella, cream cheese, Parmesan, garlic powder, Italian seasoning, salt, and pepper in a bowl.
Step 3:
Spoon the cheese filling into a piping bag or a zip-top bag with the corner snipped off.
Pipe the cheese mixture into each ziti noodle. Don’t overfill them—just enough to fill the center works best.
Step 4:
Set up three bowls: one for flour, one for beaten eggs, and one for Italian breadcrumbs.
Roll each stuffed ziti in flour, dip it in the egg, then coat fully with breadcrumbs. Gently press the crumbs so they stick.
Step 5:
Heat oil in a deep skillet or fryer to 350°F.
Fry the ziti in batches for 2-3 minutes until golden and crisp.
Let them drain on paper towels.
Step 6:
Serve hot with marinara for dipping.
Tips and Tricks for Making This Recipe
Don’t Overcook the Pasta
Cook the ziti just to al dente—if it’s too soft, it’ll break apart when you try to fill it. That makes stuffing way more frustrating than it needs to be.
The Trick to Filling Ziti
A piping bag is really your friend here. It’s faster and way less messy than trying to use a spoon or knife (which honestly just doesn’t work for me).
Crispier Coating Every Time
Want extra crunch? Double-bread the stuffed ziti by dipping them in egg and breadcrumbs a second time before frying. The exterior gets even crispier!
Time-Saving Marinara Shortcut
Use your favorite store-bought marinara if you’re short on time. If you have a few extra minutes, homemade sauce does make these a little more special.
Prep Ahead When You Can
You can stuff and bread the ziti a few hours ahead and stash them on a baking sheet in the fridge until you’re ready to fry.
This is a lifesaver if you’re prepping for a crowd or want less last-minute chaos.
What to Serve with Stuffed Ziti Fritta
Garlic Bread
Garlic bread is a classic for a reason—it goes perfectly with stuffed ziti fritta and adds that buttery crunch to the meal.
I like to serve warm, toasty garlic bread on the side so you can dip it in extra marinara or even Alfredo sauce if you want.
Sprinkle chopped parsley or basil on top right out of the oven for a little freshness.
Fresh Green Salad
A crisp green salad with lettuce, cucumber, tomatoes, and maybe some olives helps balance the richness of the ziti fritta.
Drizzle on your favorite Italian vinaigrette for a refreshing, crunchy side. I always appreciate that contrast.
Add sliced radishes or arugula if you want a little peppery bite.
Honey Roasted Carrots
Try honey roasted carrots with a sprinkle of thyme for something a bit different but still super tasty.
The carrots and honey bring out a natural sweetness that pairs surprisingly well with the cheesy ziti.
You can roast the carrots in the oven while the fritta cooks, so timing isn’t a hassle.
Crispy Brussels Sprouts
Roasted Brussels sprouts with sea salt and cracked black pepper make a hearty, satisfying side.
I like to drizzle mine with a little balsamic glaze for a pop of acidity that keeps things interesting.
They crisp up nicely in the oven—just toss them once or twice for even cooking.
Lemon Herb Couscous
If you want a different vibe, try lemon herb couscous with fresh dill, parsley, and lemon zest.
This side is zesty and aromatic, and it really lets the ziti fritta flavors shine.
The bright citrus notes cut through the creamy cheese and add a bit of lightness.
Variations and Substitutions
Pasta Swaps
If you don’t have ziti, rigatoni or even penne work. Honestly, I find rigatoni easier to stuff because of the bigger opening!
Whole wheat or gluten-free pasta is also fair game if you want a change in texture or nutrition.
Stuffing noodles can get messy, but that’s half the fun, right?
Filling Alternatives
No ricotta? Swap in cottage cheese or cream cheese. Sometimes I’ll even use mascarpone for a richer flavor.
Mix in cheeses like mozzarella, asiago, romano, or parmesan for extra punch. Use what you like or whatever’s in the fridge.
Coating and Sauces
Buttermilk works as a substitute for eggs in the breading step and keeps things light.
Marinara is classic, but I also love dipping these in Alfredo for something a little different.
How to Store Leftover Stuffed Ziti Fritta
Refrigerator Storage
To keep leftovers tasting fresh, pop them in an airtight container before putting them in the fridge.
Eat within three or four days for the best texture and flavor.
If you’ve got a lot, separate layers with parchment paper to help prevent sticking.
Freezing Tips
Freezing isn’t my favorite for fried stuffed pasta because it can mess with the crispiness, but you can do it if you need to save some for later.
Freeze the pieces in a single layer on a baking sheet until solid, then move them to a freezer-safe bag or container for up to three months.
Label the container with the date so you don’t forget how long they’ve been in there.
Preventing Sogginess
Don’t stack the stuffed ziti fritta directly on top of each other in storage—that’s a fast way to lose the crunch.
Stick a bit of parchment or wax paper between pieces to keep them crispier.
Common Mistakes to Avoid
Overstuffing the Ziti
If you pack in too much cheese, it’ll burst out during frying and make a mess that’s just no fun to clean up.
Use a piping bag and a light touch so you get enough filling without losing it all to the hot oil.
Improper Coating
If the breading’s too thin or patchy, your ziti fritta won’t get crisp and you’ll end up with soggy bits.
Coat each piece thoroughly in flour, egg, and breadcrumbs, tapping off the excess but making sure nothing’s left bare.
Incorrect Cooking Temperature
When the oil isn’t hot enough, your ziti fritta just soaks up oil and turns out greasy. But crank it too high, and you’ll scorch the outside before the inside even gets a chance to warm up.
I usually toss in a tiny piece first—just to see if the oil’s hovering around 350°F—before I commit to frying the whole batch. Saves a lot of disappointment, honestly.
Stuffed Ziti Fritta Recipe
Ingredients
- 8 oz Ziti Pasta
- 4 oz Ricotta Cheese
- 4 oz Mozzarella Cheese shredded
- 2 oz Cream Cheese softened
- 2 oz Parmesan Cheese grated
- 1 cup All-Purpose Flour
- 2 cups Italian Breadcrumbs
- 2 Eggs
- 1 cup Marinara Sauce
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- Oil for Frying about 2 cups
Instructions
- Boil the ziti in salted water until al dente. Drain and rinse the noodles with cold water so they don’t stick together.
- Mix the ricotta, mozzarella, cream cheese, Parmesan, garlic powder, Italian seasoning, salt, and pepper in a bowl.
- Spoon the cheese filling into a piping bag or a zip-top bag with the corner snipped off.
- Pipe the cheese mixture into each ziti noodle. Don’t overfill them—just enough to fill the center works best.
- Set up three bowls: one for flour, one for beaten eggs, and one for Italian breadcrumbs.
- Roll each stuffed ziti in flour, dip it in the egg, then coat fully with breadcrumbs. Gently press the crumbs so they stick.
- Heat oil in a deep skillet or fryer to 350°F.
- Fry the ziti in batches for 2-3 minutes until golden and crisp.
- Let them drain on paper towels.
- Serve hot with marinara for dipping.