Crispy Cheese-Stuffed Ziti Fritta with Four Cheese Filling
Golden-fried pasta tubes packed with a rich four-cheese blend of ricotta, mozzarella, Parmesan and cream cheese, seasoned with fresh basil. This restaurant-style appetizer delivers crispy exteriors that give way to molten, creamy centers. Perfect for parties, game day gatherings, or when you want to transform simple pasta into an indulgent finger food. The piping bag technique ensures even filling distribution, while the double coating of seasoned egg wash and Italian breadcrumbs creates an irresistible crunch.
Ingredients
- ¼ cup ricotta
- ¼ cup Parmesan & Romano, shredded
- ¼ cup cream cheese, softened
- ¼ cup mozzarella cheese, shredded
- 1 tbsp basil, chopped
- ½ box Rigatoni or Ziti pasta
- 2 eggs, beaten
- 1 tbsp Italian seasoning
- 2 cups Italian breadcrumbspanko + Italian seasoning1:1 + 1 tsp per cupgluten-freeadds gluten
use GF panko
- ¼ cup Parmesan, grated
- ¼ cup alfredo sauce or marinara sauce
- vegetable oil, for frying
Instructions
- 1
Combine ricotta, parmesan, cream cheese, mozzarella cheese and basil in a bowl
- 2
Transfer mixture to a ziplock bag and refrigerate
- 3
Cook pasta according to package instructions, drain and let cool
- 4
Cut tip of ziplock bag and pipe filling into pasta tubes
- 5
Combine eggs and Italian seasoning in a bowl
- 6
Combine Italian breadcrumbs and parmesan in another bowl
- 7
Soak each pasta tube in egg mixture, then transfer to breadcrumbs and press until fully covered
- 8
Heat vegetable oil to 350°F and fry pasta until golden brown on every side
- 9
Transfer to paper towel lined plate to drain excess grease
- 10
Serve with alfredo or marinara sauce
Tips
Use a piping bag or ziplock with corner cut for easier, cleaner filling of pasta tubes
Cool pasta completely before filling to prevent cheese mixture from melting during assembly
Double-coat each piece thoroughly in breadcrumbs for maximum crunch and to prevent filling leakage during frying
Good to Know
refrigerate up to 2 days before frying, store fried portions covered for 1 day
prepare filling and stuff pasta up to 4 hours ahead, bread just before frying
immediately while hot and crispy with dipping sauce on the side
Common Mistakes
drain pasta completely to avoid soggy coating
maintain oil temperature to prevent greasy results
seal pasta ends well to prevent filling leakage
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use GF panko
General Alternatives
FAQ
Can I bake these instead of frying?
Yes, bake at 400°F for 15-20 minutes, turning once. Spray with oil for better browning, though texture won't be as crispy as fried.
What if my pasta tubes break while filling?
Use slightly undercooked pasta for more flexibility. Work gently and choose wider tubes like rigatoni over thin ziti for easier filling.
How long will leftovers keep?
Store fried ziti in refrigerator up to 2 days. Reheat in 375°F oven for 8-10 minutes to restore some crispness rather than microwaving.