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
Scale
- 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