Stuffed Ziti Fritta Recipe
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.
Servings: 4
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.