Description
Crunchy on the outside and creamy on the inside, Stuffed Ziti Fritta is a delightful Italian-inspired appetizer featuring ziti pasta filled with a luscious blend of four cheeses, breaded and deep-fried to golden perfection. Served hot with marinara sauce, this crispy treat is perfect for parties or a fun twist on classic pasta dishes.
Ingredients
Scale
Pasta
- ½ pound ziti pasta, cooked and drained (about ½ of a standard package)
Cheese Filling
- 2 ounces cream cheese, softened
- ¼ cup ricotta cheese
- ¼ cup grated mozzarella cheese
- ½ cup grated Italian cheese blend (Parmesan, Romano, and Asiago)
Breading and Frying
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 cup breadcrumbs
- 5 to 6 cups vegetable or canola oil (for frying)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the ziti pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking.
- Prepare the cheese mixture: In a small bowl, combine cream cheese, ricotta, mozzarella, and Italian cheese blend until smooth and well mixed.
- Fill the piping bag: Transfer the cheese mixture to a piping bag fitted with a filling tube tip or a Ziploc bag with the corner snipped off to create a makeshift piping bag.
- Stuff the pasta: Insert the piping tip into each cooked ziti tube and fill generously with the cheese mixture. Fill as many as possible until the cheese runs out.
- Set up the dredging station: Place flour in one bowl, beaten eggs in a second, and breadcrumbs in a third bowl.
- Bread the stuffed ziti: Roll each filled ziti first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs.
- Freeze the breaded ziti: Spread coated ziti onto a sheet pan and freeze for about 30 minutes to firm up before frying.
- Heat the oil: Pour vegetable or canola oil into a deep frying pan or pot to a depth of several inches. Heat over medium-high until the oil reaches 350°F, maintaining temperature between 350°F and 375°F for frying.
- Fry the ziti: Remove breaded ziti from the freezer. Fry several pieces at a time, turning with a slotted spoon to ensure even golden browning on all sides, which should take less than 1 minute per batch.
- Drain excess oil: Transfer fried ziti to paper towels to absorb excess oil.
- Serve: Serve hot with marinara sauce for dipping, enjoying the crispy exterior and creamy cheese-filled interior.
Notes
- Freezing the breaded ziti before frying helps maintain their shape and ensures a crispier crust.
- Maintain the oil temperature to avoid greasy or undercooked ziti fritta.
- Use a piping bag or a Ziploc bag to make stuffing the pasta easier and cleaner.
- Serve immediately for the best texture and flavor.
- Can substitute breadcrumbs with panko for extra crunch.
- Leftover ziti fritta is best eaten the same day; reheat in a hot oven or air fryer to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Keywords: Stuffed Ziti Fritta, deep fried pasta, cheese stuffed pasta, Italian appetizer, crispy pasta bites
