Stuffed Ziti Fritta is that appetizer you order “just to share” and then secretly hope no one notices how many you ate. If you’ve ever craved that crunchy, cheesy bite at home, you’re in the right kitchen. I’ve tested, tweaked, and finally nailed a version that hits the same cozy notes. It’s approachable, uses pantry basics, and you don’t need fancy tools. If you’re after a reliable, repeatable method with real tips from someone who actually made it, pull up a chair.
Ingredients for Olive Garden Stuffed Ziti Fritta
Here’s the exact lineup I use when I want that classic flavor and crunch. A few smart swaps are built in, because real life happens.
- Ziti pasta 12 ounces, cooked to al dente and cooled. Choose tubes with a clean opening so you can pipe the filling easily.
- Ricotta 1 cup, whole milk works best for creaminess.
- Cream cheese 4 ounces, softened. This makes the filling pipe like a dream.
- Mozzarella 1 cup, shredded. Low moisture melts smoothly.
- Parmesan or Romano 1/2 cup, finely grated for that savory bite.
- Egg 1 large, to bind the filling.
- Seasoning 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/2 teaspoon kosher salt.
- Lemon zest optional 1/2 teaspoon, brightens the filling without making it “lemony.”
- Dredging station 1/2 cup flour, 2 beaten eggs with 1 tablespoon water, 1.5 cups Italian breadcrumbs mixed with 1/4 cup grated Parmesan.
- Neutral oil for frying, like canola or vegetable.
- For serving warm marinara or Alfredo, fresh parsley, extra Parmesan.
Two helpful tools: a piping bag with a small round tip or a zip bag with the corner snipped, and a cooling rack so they stay crisp.
Pro tip: After cooking the ziti, toss it with a teaspoon of olive oil so it doesn’t stick. Spread it on a baking sheet to cool and dry slightly. Dry pasta shells fill better and stay sealed.
How to Make Copycat Stuffed Ziti Fritta
This is easier than it looks. You’re basically making a simple cheesy filling, stuffing the pasta, then breading and frying until golden. I’ll show you a few shortcuts so it goes faster on a weeknight.
Make the filling
- In a bowl, mix ricotta, cream cheese, mozzarella, Parmesan, egg, and seasonings until smooth. If the mixture feels too thick to pipe, add 1 to 2 teaspoons of milk. If it feels too loose, add a tablespoon of Parmesan.
- Transfer the filling to a piping bag or a sturdy zip bag. Press the filling down to remove air pockets, then twist the top so you have steady pressure when piping.
Fill and fry
- Pipe filling into each ziti from one end until you see it at the other end. Flip and add a tiny bit on the second side so each piece is fully stuffed. Aim for full but not bursting.
- Place stuffed ziti on a tray. Chill for 10 to 15 minutes so the filling firms up. This helps everything hold together.
- Set up a dredging station: one plate of flour, one bowl with beaten eggs, one plate with breadcrumbs and Parmesan. Season each layer with a pinch of salt for better flavor.
- Coat each stuffed ziti in flour, then egg, then breadcrumbs. Press gently so the crumbs stick well.
- Heat oil to 350 F in a deep pot. Fry in small batches for 2 to 3 minutes until golden. Move to a rack and sprinkle with a pinch of salt.
No deep fryer? Air fry at 385 F for 7 to 9 minutes, flipping once and spraying lightly with oil. Bake on a sheet at 425 F for 12 to 15 minutes, also with a light oil spray. Frying gives the crunchiest result, but the other options work nicely for weeknights.
Make ahead tip: Fill and bread the pasta, then freeze on a tray. Once solid, store in a bag for up to a month. Fry from frozen, adding an extra minute.
“I tried this for family night and my kids devoured the first batch before I could plate it. The air fryer method was super easy, and the filling was spot on. Definitely going into our rotation.”
Recommended Serving Suggestions
The best way to serve these is hot and crisp with a couple of sauces. Warm up marinara for classic comfort. If you want that restaurant vibe, add a side of Alfredo. For a twist, try spicy arrabbiata or a little pesto stirred into your marinara.
I like to set out a small platter with a bowl of sauce in the middle and pile the fritta around the edge. Sprinkle with fresh parsley and extra Parmesan. It looks fancy without any extra work. If you’re hosting, consider a small salad with zippy dressing to balance the richness.
For drinks, crisp sparkling water or a light spritz cuts through the cheese. Even a cold lemonade plays well here. If you’re going all in, make it a snacking board with olives, pepperoncini, and sliced salami. The textures make it feel like a mini celebration.
Leftovers reheat best in an air fryer at 360 F for 3 to 4 minutes. The oven works too at 375 F for 6 to 8 minutes. They’ll be crisp again and not greasy.
Differences Between Ziti and Rigatoni
Ziti and rigatoni are both tube pastas, but they behave differently. Ziti is smooth, straight, and usually a bit narrower. That smooth surface is why the breading sticks evenly and gives you that neat, golden shell. Rigatoni has ridges and a wider opening. It’s great for chunky sauces since the ridges grab, and it’s easier to pipe because there’s more room inside.
For this recipe, ziti is traditional and gives a classic look. It also tends to hold its shape better after frying. If you only have rigatoni, it absolutely works and is simpler to fill. Just know the finished bites are a touch bigger and might need an extra 30 to 60 seconds in the fryer.
One more note: cook each type to true al dente. Overcooked pasta will tear when you try to fill it. Undercooked pasta can be tough after frying. If you’re unsure, taste a piece and look for that tiny dot of firmness in the center.
Other Related Copycat Recipes
If you’re on a roll with restaurant favorites at home, here are a few that pair perfectly with these crispy bites.
Copycat Alfredo Sauce: Butter, cream, Parmesan, and a pinch of garlic. Silky and dependable. Great as a dip or over pasta.
Toasted Ravioli: Breaded cheese ravioli, air fried or pan fried. Dip in marinara. You’ll love the crunch.
Fried Mozzarella: Low moisture mozzarella sticks, double breaded and quick fried. Crowd pleaser every time.
Chicken Gnocchi Soup: Cozy, creamy soup with tender gnocchi. Balances the fried appetizers with something warm and spoonable.
Five Cheese Ziti Bake: A hearty pasta bake with a blend of cheeses and a bright tomato sauce. Prep ahead and bake when guests arrive.
Common Questions
Q: Can I make these ahead?
A: Yes. Fill and bread the pasta, then freeze on a tray. Store in a bag. Fry from frozen at 350 F for an extra minute or two.
Q: My filling leaks out when frying. What am I doing wrong?
A: Chill the stuffed pasta first, dry the noodles before filling, and make sure the breadcrumb layer is even. Don’t overcrowd the oil.
Q: Can I use the air fryer only?
A: Totally. Spray well with oil, cook at 385 F for 7 to 9 minutes, and flip halfway. They’ll be lighter yet still crisp.
Q: What’s the best oil for frying?
A: Neutral oils like canola or vegetable. Keep the temperature around 350 F for even browning.
Q: How do I make this gluten free?
A: Use gluten free ziti and gluten free breadcrumbs. Check your Parmesan and seasonings to be sure they’re safe.
Your New Favorite Appetizer Is Waiting
Once you’ve made these at home, you’ll see how simple and satisfying the process is. The combo of a crunchy shell and creamy center is hard to beat, and it’s perfect for game nights or date nights. If you want a sure thing, make a double batch and freeze half. When that craving hits, you’re five minutes away from happiness. I’m cheering you on to try Deliciously Easy Stuffed Ziti Fritta You Can Make at Home and make your kitchen smell like a cozy restaurant.
Here’s the best part. You can say you made Deliciously Easy Stuffed Ziti Fritta You Can Make at Home, serve it with your go to sauces, and watch it disappear. Keep this method in your back pocket for every time you want a fun, sharable win. Hope you love it as much as I do. 
Extra Notes for Success: Dry your pasta, chill before frying, and don’t skip seasoning each step. If you want to say it out loud for fun, yes, this is truly Deliciously Easy Stuffed Ziti Fritta You Can Make at Home. Make it once, and you’ll be planning your next batch. For quick reference when you come back to this page, remember the name: Deliciously Easy Stuffed Ziti Fritta You Can Make at Home. And if friends ask what you made, tell them it’s Deliciously Easy Stuffed Ziti Fritta You Can Make at Home with a crispy coat and a warm, cheesy heart.
Print
Deliciously Easy Stuffed Ziti Fritta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Crispy, cheesy stuffed ziti bites that are perfect for sharing or enjoying on your own. This easy-to-make appetizer features a savory filling and a crunchy breadcrumb coating.
Ingredients
- 12 ounces ziti pasta, cooked to al dente and cooled
- 1 cup whole milk ricotta
- 4 ounces cream cheese, softened
- 1 cup low moisture mozzarella, shredded
- 1/2 cup Parmesan or Romano, finely grated
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon zest (optional)
- 1/2 cup flour (for dredging)
- 2 beaten eggs with 1 tablespoon water (for dredging)
- 1.5 cups Italian breadcrumbs mixed with 1/4 cup grated Parmesan (for dredging)
- Neutral oil for frying (like canola or vegetable)
- Warm marinara or Alfredo sauce, for serving
- Fresh parsley, for garnish
- Extra Parmesan, for garnish
Instructions
- In a bowl, mix ricotta, cream cheese, mozzarella, Parmesan, egg, and seasonings until smooth. Adjust consistency with milk or additional Parmesan if needed.
- Transfer the filling to a piping bag or zip bag and fill ziti from one end until full.
- Chill the filled ziti for 10-15 minutes.
- Set up a dredging station with flour, beaten eggs, and breadcrumb mixture.
- Coat each stuffed ziti in flour, then egg, and then breadcrumbs.
- Heat oil to 350°F in a deep pot and fry ziti in small batches for 2-3 minutes until golden.
- Alternatively, air fry at 385°F for 7-9 minutes or bake at 425°F for 12-15 minutes.
- Serve warm with marinara or Alfredo sauce and garnished with parsley and Parmesan.
Notes
Make-ahead tip: Fill and bread the pasta, freeze on a tray, and store in a bag. Fry directly from frozen, adding an extra minute.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg