Stuffed Ziti Fritta Recipe

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Stuffed Ziti Fritta is a very popular dish in Italy and is comparable to Chinese stir-fry. It is named stuffed ziti because the dish contains pasta, stuffed with cheese and meat or vegetables, and deep-fried or baked. This is a great recipe for those who want to make an Italian special dish at home.

Stuffed Ziti is one of my favourite Italian meals. It is extremely easy to make and tastes amazing. The filling may sound simple but there is so much depth to this dish. There are so many things to think about when you want to transform ziti into an extraordinary dish.

If you’re planning on serving stuffed ziti fritta, you’ve got to make sure your guests are well fed. Here’s a recipe for stuffed ziti fritta that makes it easy to feed your hungry guests with delicious stuffed pasta dishes.

How To Make Stuffed Ziti Fritta

Stuffed ziti fritta recipe is a simple, quick that will have your family begging for more. The ziti fritta is layered with cheese and then dipped in egg batter before being fried to perfection. This dish can be served as an appetizer or even dinner when served with salad or pasta side dishes.

Ingredients

Rigatoni pasta (as much as you need)
Ricotta Cheese
Mozzarella Cheese (Shredded)
Cream Cheese (softened)
Parmesan Cheese (Grated)
Romano Cheese (Shredded)
Eggs
All-purpose Flour
Bread crumbs
Olive Oil

Instructions

Step 1

Boil the rigatoni pasta for two minutes less than the package suggests. Ensure that all the excess water is drained from the boiled pasta. Stir in the olive oil.

Step 2

Mix together ricotta cheese, mozzarella cheese, cream cheese, parmesan cheese, and Romano cheese in a large bowl.

Step 3

Fill a zip lock bag or a piping bag with the mixture. You must seal the bag and cut the corners if you are using a zip-lock bag for piping.

Step 4

Place the cheese blend on one side of the cooked rigatoni. Flip over and fill the other side. Put the frozen rigatoni on a cookie sheet or parchment paper. Put in the freezer for 30 minutes.

Step 5

Dip each rigatoni gently in the beaten egg after coating with flour. Then, coat with breadcrumbs.

Step 6

With a slotted spoon, drop three to six pieces of breaded rigatoni into the hot oil at 350 degrees F. Frying each batch for three minutes until the outside is golden brown. Continue with the remaining pieces.

Step 7

Line them with a paper towel so that excess oil can be wiped off. Serve with chopped parsley and parmesan cheese. Add marinara sauce and Alfredo sauce to your pasta fritta for more flavour and taste.

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