Can I use a different type of pasta for this recipe?

Absolutely! While ziti is traditional and provides the perfect tube shape for filling, you can also use penne, rigatoni, or any other tubular pasta with enough room for the cheese filling. Just make sure the pasta is slightly undercooked (very al dente) so it holds up during the filling and frying process.

My cheese keeps leaking out during frying. What am I doing wrong?

This typically happens when the pasta isn't sealed well with the breading or when the oil isn't hot enough. Make sure your breading fully covers the ends of the pasta tubes, and don't skip the freezing step, which helps set the cheese. Also, ensure your oil is consistently between 350-375°F – use a thermometer for accuracy.

Can I make these ahead for a party?

Definitely! These are perfect for prepping ahead. You can bread all the ziti and freeze them on a baking sheet. Once frozen solid, transfer to an airtight container and keep frozen until ready to fry. You can fry them straight from the freezer, adding just a few extra seconds to the cooking time.

Is there a way to make these without frying?

Yes, you can create a baked version. After breading, spray or brush the ziti with olive oil and bake at 425°F for about 10-15 minutes until golden and crispy. The texture won't be exactly the same as fried, but they'll still be delicious and have less fat.

Stuffed Ziti Fritta Recipe

Description

Stuffed Ziti Fritta is a decadent treat featuring pasta tubes filled with a creamy cheese blend, breaded, and fried to golden perfection. The crispy exterior perfectly complements the warm, melty cheese filling inside. Enjoy this restaurant-style appetizer served with marinara sauce for dipping at your next gathering or as an indulgent snack

Ingredients

Units Scale

For the Pasta

1/2 pound ziti pasta, cooked and drained (about 1/2 of a standard package)

For the Cheese Filling

2 ounces cream cheese, softened
1/4 cup ricotta cheese
1/4 cup grated mozzarella cheese
1/2 cup grated Italian cheese blend (Parmesan, Romano, and Asiago)

For 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)

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Instructions

Cook the Pasta:
In a large pot of salted, boiling water, cook the ziti pasta until al dente. Drain the pasta and rinse it under cold water to cool and prevent sticking.
Prepare the Cheese Mixture:
In a small bowl, combine the cream cheese, ricotta cheese, mozzarella cheese, and Italian cheese blend. Mix until fully incorporated and smooth.
Fill the Ziti with Cheese:
Transfer the cheese mixture to a piping bag with a filling tube tip (or use a Ziploc bag with the corner snipped off). Insert the piping tip into the ziti tubes and fill them with the cheese mixture until all the pasta is stuffed with filling.
Set Up the Dredging Station:
Prepare three bowls:
Bowl 1: All-purpose flour
Bowl 2: Beaten eggs
Bowl 3: Breadcrumbs
Bread the Stuffed Ziti:
Roll each stuffed ziti piece in the flour, ensuring it is lightly coated. Dip it into the beaten eggs, and then roll it in breadcrumbs until fully coated on all sides.
Freeze the Breaded Pasta:
Arrange the breaded ziti pieces on a sheet pan and place them in the freezer for about 30 minutes. This step helps firm up the cheese filling and ensures a successful fry.
Heat the Oil:
Add several inches of oil to a deep frying pan or pot. Heat the oil over medium-high heat until it reaches 350°F. Maintain the temperature between 350°F and 375°F throughout frying.
Fry the Ziti:
Remove the breaded ziti from the freezer and add several pieces at a time to the hot oil. Use a slotted spoon to turn the ziti and ensure even frying. When the ziti turns golden brown (less than 1 minute), remove them from the oil.
Drain Excess Oil:
Transfer the fried ziti onto several layers of paper towels to drain any excess oil.
Serve:
Serve stuffed ziti fritta hot with marinara sauce for dipping and enjoy!

Notes

Microwave the cream cheese and ricotta for 20–30 seconds to make mixing easier.
Use narrow piping tips to efficiently fill the small pasta tubes.
Freezing the breaded ziti is optional but helps prevent the cheese from leaking during frying. If skipping this step, ensure careful frying to avoid cheese spillage.
Make sure the oil depth is at least 3–4 inches to ensure even frying of the ziti.

Nutrition

Serving Size: 1 piece
Calories: 80
Sugar: 4g
Sodium: 120mg
Fat: 4g
Saturated Fat: 1.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.5g
Protein: 3g
Cholesterol: 18mg