Best Ricotta Cheese Stuffed Ziti Fritta Recipe
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Unrated
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6
Best Ricotta Cheese Stuffed Ziti Fritta Recipe
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Ziti pasta is stuffed with five kinds of cheese and is deep-fried until crispy in this Olive Garden copycat. Serve it as an appetizer with a marinara dipping sauce.
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Ingredients
For the Pasta
- 1/2 lb rigatoni pasta or Ziti Pasta
- water
- salt
- 1 tablespoon neutral cooking oil generic cooking oil
For the Filling (5 cheeses)
- 1/4 cup ricotta cheese
- 1/4 cup mozzarella cheese shredded
- 1/4 cup cream cheese softened
- 1/4 cup Parmesan Cheese grated, plus more for serving
- 1/4 cup Romano cheese shredded
For Frying
- 2 egg large, beaten
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- neutral cooking oil for frying, generic cooking oil
Optional for Serving
- marinara sauce
- Alfredo sauce
- parsley chopped
Instructions
Cook the Pasta
- Bring a large pot of water to a boil. Add a pinch of salt.
- Add pasta and cook until al dente (2 minutes less than the recommended time from the package).
- Drain the pasta and add olive oil. Stir to coat. Set aside to cool.
Make the Filling & Stuff the Pasta
- While your pasta is cooking, you can make the filling. In a large bowl, add ricotta cheese, mozzarella, cream cheese, parmesan, and Romano cheese. Stir until combined.
- Spoon the cheese mixture into a zip-top bag. Seal the bag and cut the corner.
- Pipe the cheese mixture into one side of the rigatoni. Flip and pipe the other side to fill.
- Place the filled rigatoni pasta on a baking sheet and freeze for 30 minutes.
Fry the Stuffed Pasta
- Heat oil in a Dutch oven or large pot until it reaches 350°F.
- Place eggs, flour, and bread crumbs into 3 separate bowls.
- Place a stuffed rigatoni into the flour to coat, then shake off excess flour. Dip it in the beaten egg with a fork. Then roll the rigatoni in bread crumbs to coat. Repeat with the rest of the rigatoni.
- Carefully lower 5-6 pieces of breaded rigatoni into the hot oil using a slotted spoon. Cook for about 3 minutes or until the cheeses just start to ooze out.
- Remove to a plate lined with paper towels using a slotted spoon. Repeat with the rest of the rigatoni.
- Sprinkle with parmesan and optional chopped parsley. Serve with marinara sauce or Alfredo sauce.
Equipments used:
Notes
- It’s best to use Rigatoni pasta as it’s shorter and wider than ziti.
- Make sure the cream cheese is softened before mixing.
- Cook extra pasta in case some rip and break apart.
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