Last Updated on May 2, 2022 by Share My Kitchen
Stuffed Ziti fritta is a very popular Italian dish, is similar to Chinese stir-fry. It is a pasta dish that’s stuffed with cheese, meat, or vegetables and then deep-fried or baked. This recipe is perfect for anyone who wants to make an Italian speciality dish comfortably at home.
Is Stuffed Ziti Easy To Make
Stuffed Ziti is easily one of my favorite Italian dishes. It is easy to prepare and tastes heavenly. Even if the filling sounds simple, there are so many layers to this dish. There are a lot to consider when you want ziti to transform into an exceptional dish.
When planning to serve Stuffed Ziti Fritta, you need to ensure your guests are satisfied. This recipe for stuffed ziti fritta will make feeding hungry guests delicious stuffed pasta dishes a lot easier!
Stuffed Ziti Fritta Ready in 40 Minutes
- Cuisine: Italian
- Cuisine type: Appetizer
- Servings: 10 Serving
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Total time: 40 Minutes
Making Stuffed Ziti Fritta
This easy and quick recipe for stuffed ziti fritta will leave your family asking for more. Ziti fritta is made by creating a layer with cheese and then coating it in egg batter before frying it until it is golden brown. This dish is great as an appetizer, or as a main course when partnered with salad or pasta side dishes.
- Rigatoni pasta (as much as you need)
- Ricotta Cheese
- Mozzarella Cheese (Shredded)
- Cream Cheese (softened)
- Parmesan Cheese (Grated)
- Romano Cheese (Shredded)
- All-purpose Flour
- Bread crumbs
- Olive Oil
Begin by boiling the rigatoni pasta two minutes shorter than what is written on the packaging. Make sure that the boiled pasta is completely drained of any excess water. Stir in the olive oil.
In a large bowl, combine the ricotta cheese, mozzarella cheese, cream cheese, parmesan cheese, and Romano cheese.
Place the mixture in a ziplock bag or a piping bag. If you are using a ziplock bag for piping, seal it and trim the corners.
Place the cheese mixture on one side of the cooked rigatoni. Flip it over and fill the other side. Place the frozen rigatoni onto a parchment or a cookie sheet. Place in the freezer for 30 minutes.
After coating each rigatoni with flour, dip them gently in the beaten egg. Then, coat with breadcrumbs.
Use a slotted spoon to drop three to six pieces of breaded rigatoni in the hot oil at 350° F. Fry each batch for three minutes, until it is golden brown. Continue with the rest of the pieces.
To remove excess oil, line them with a paper towel. Present your meal with chopped parsley and parmesan cheese. For additional flavor and texture, add Alfredo sauce and marinara sauce to your pasta fritta.