Name: Stuffed Ziti Fritta Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: ½ pound ziti pasta, cooked and drained (about ½ of a standard package); 2 ounces cream cheese, softened; ¼ cup ricotta cheese; ¼ cup grated mozzarella cheese; ½ cup grated Italian cheese blend (Parmesan, Romano, and Asiago); 1 cup all-purpose flour; 3 large eggs, beaten; 1 cup breadcrumbs; 5 to 6 cups vegetable or canola oil (for frying)

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Introduction

Stuffed Ziti Fritta is a delightful twist on classic Italian flavors, combining cheesy pasta tubes with a crispy golden crust. Perfect as a snack or appetizer, these bites are irresistible when paired with marinara sauce.

A black bowl lined with newspaper-style paper filled with a pile of golden-brown fried mozzarella sticks, each coated with a crispy breadcrumb layer showing a rough texture, and arranged closely together to form a mound. On the right side of the bowl sits a small white bowl filled with chunky red marinara sauce, showing visible bits of tomato and herbs, creating a vibrant contrast with the mozzarella sticks. The background is a white marbled surface, and underneath the bowl is a black and white checkered cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ pound ziti pasta, cooked and drained (about ½ of a standard package)
2 ounces cream cheese, softened
¼ cup ricotta cheese
¼ cup grated mozzarella cheese
½ cup grated Italian cheese blend (Parmesan, Romano, and Asiago)
1 cup all-purpose flour
3 large eggs
1 cup breadcrumbs
5 to 6 cups vegetable or canola oil, for frying

Instructions

Step 1: Cook the ziti in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool and prevent sticking.
Step 2: In a small bowl, combine cream cheese, ricotta, mozzarella, and Italian cheese blend until smooth.
Step 3: Transfer the cheese mixture to a piping bag fitted with a filling tube tip or use a Ziploc bag with the corner snipped off.
Step 4: Pipe the cheese mixture into each piece of cooked ziti, filling as many tubes as possible.
Step 5: Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Step 6: Roll each stuffed ziti in flour, shaking off excess, then dip in beaten eggs, and finally coat evenly with breadcrumbs.
Step 7: Place the coated ziti on a sheet pan and freeze for about 30 minutes while heating oil.
Step 8: Heat oil in a deep frying pan or pot to 350°F, maintaining temperature between 350°F and 375°F.
Step 9: Fry the breaded ziti in batches, turning them often, until golden brown on all sides, about less than 1 minute per batch.
Step 10: Drain the cooked ziti on paper towels to remove excess oil.
Step 11: Serve hot with marinara sauce for dipping.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes to the cheese mixture before piping.
Try using panko breadcrumbs for an extra crispy texture.
You can prepare the stuffed and breaded ziti ahead and freeze them longer; just fry straight from frozen.
Serve with a variety of sauces such as alfredo or pesto for different flavor profiles.

Storage

Store leftover cooked stuffed ziti fritta in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or air fryer to maintain crispiness. Avoid microwaving to prevent soggy coating. Uncooked, breaded ziti can be frozen for up to 1 month; fry straight from the freezer without thawing.

How to Serve

A close-up view shows a woman's hand holding a single golden-brown mozzarella stick, dipping it into a small white bowl filled with bright red chunky marinara sauce. The mozzarella sticks have a crispy, breaded texture and are stacked thickly in the background, resting on a white plate lined with paper that looks like newspaper print. The rich, thick sauce clings to the stick as it is dipped. The scene is set on a white marbled surface, adding a clean and simple background to highlight the warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of ziti?

Yes, tubular pasta like rigatoni or penne works well for filling and frying in this recipe.

How do I know when the oil is at the right temperature for frying?

Use a kitchen thermometer to monitor the oil temperature. It should be between 350°F and 375°F for optimal frying. If you don’t have a thermometer, test by dropping a small piece of bread into the oil; it should sizzle and turn golden quickly.