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White bowl filled with Stuffed Ziti Fritta and marinara sauce.
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5 from 5 votes

Stuffed Ziti Fritta (An Olive Garden Copycat Recipe)

We're adding to our Olive Garden Recipes collection by creating a copycat of their popular Stuffed Ziti Fritta. Serve as an appetizer, with alfredo sauce and/or marinara sauce or as a main meal along side a bowl of warm Zuppa Toscana Soup.
Prep Time11 hrs 30 mins
Cook Time10 mins
Total Time11 hrs 40 mins
Course: Appetizer, Lunch, Main Course
Cuisine: American
Keyword: Copycat Recipes, Olive Garden Recipes, Pasta Recipe
Servings: 4 servings
Calories: 891kcal
Author: Darcey Olson
Cost: $12

Ingredients

PASTA:

  • 1/2 tsp Salt
  • 8 oz Rigatoni or Ziti Pasta (*Note 1)
  • 1 tbsp Canola or Vegetable Oil

FILLING:

  • 1/4 cup Ricotta
  • 1/4 cup Shredded Parmesan
  • 1/4 cup Shredded Romano
  • 1/4 cup Cream Cheese, Softened
  • 1/4 cup Shredded Mozzarella

BREADING:

  • 2 Large Eggs, Beaten
  • 1 cup All Purpose Flour
  • 1 cup Italian Flavored Breadcrumbs (*Note 2)
  • 1/2 cup Canola or Vegetable Oil

OPTIONAL:

  • Chopped Parsley and Dipping Sauce: Alfredo and Marinara Sauce

Instructions

COOK THE PASTA:

  • Bring a large pot of water and salt to a rolling boil. Add the noodles and cook 2 minutes less than the "al dente" time listed on the box of pasta.
  • Drain and rinse the noodles with cold water. Drizzle the olive oil over the pasta and gently toss to coat. Set aside.

MAKE THE FILLING AND FILL THE RIGATONI:

  • While the pasta is cooking, add the ricotta cheese, parmesan, romano, cream cheese and mozzarella to a medium size bowl and mixed to combine. Use a fork to break up any large chunks.
  • Transfer to a piping bag or a ziplock bag (Make sure to snip the corner to allow the filling to come out). Pipe the cheese mixture into one end of the rigatoni before flipping and filling the other side.
  • Transfer the rigatoni to a baking sheet and freeze for 30 minutes.

BREAD AND COOK THE PASTA:

  • Add the oil to a small skillet or dutch oven and preheat to 350 degrees F.  
  • Place the beaten eggs, flour, and Italian breadcrumbs into 3 different shallow bowls.
  • One at a time, roll a stuffed rigatoni into the flour to coat. Shake off the excess flour. Using a fork, dip the flour coated rigatoni into the beaten egg mixture until coated. Let the excess egg drip off before transferring to the bowl with bread crumbs to roll and coat. Transfer the bread coated rigatoni to the baking sheet you used to freeze them and repeat until all the rigatoni are breaded.
  • Using a slotted metal spoon, gently add 5-6 pieces of breaded rigatoni into the hot oil. Cook for about 3 minutes, flipping half way through. The ziti should be golden brown.
  • Transfer to a paper towel lined plate and repeat until all rigatonis are cooked.
  • Sprinkle with chopped parsley and serve with alfredo and marinara sauce.

EQUIPMENT

Notes

Note 1 - Rigatoni noodles are easier to stuff. 
Note 2 - If you only have plain breadcrumbs, just add one tablespoon of Italian seasonings to it for flavor.
Recipe Based on This Version

Nutrition

Calories: 891kcal | Carbohydrates: 88g | Protein: 26g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 804mg | Potassium: 299mg | Fiber: 4g | Sugar: 4g | Vitamin A: 516IU | Calcium: 302mg | Iron: 4mg