Stuffed Ziti Fritta (Olive Garden Copycat Recipe)
Stuffed Ziti Fritta is crispy, cheesy, and packed with amazing flavors. This Olive Garden copycat recipe has Italian seasoned breaded pasta tubes, filled with cheesy deliciousness and fried until golden brown!
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Olive Garden’s stuffed ziti fritta is one of their all-time popular appetizers.
Cooked rigatoni pasta shells are stuffed with a delicious cheese mixture, rolled in breadcrumbs, and then fried until it is crispy and golden brown. It is rich in taste and texture.
Olive Garden uses Ziti pasta for this recipe. But it is hard to find in grocery stores, especially if you are looking for an eggless one as I was. So I have made this copycat version using vegan rigatoni instead.
But trust me, this copycat Olive Garden stuffed ziti fritta still tastes delicious and is spot on to the ones Olive Garden serves!
These cheesy stuffed ziti fritta are perfect appetizers. Serve it on a game night with marinara, alfredo, or chipotle southwest sauce.
Why I Love this Recipe
- The stuffed pasta has a cheesy filling made of 5 different types of cheese. It is then hand-breaded and fried to golden brown perfection!
- Very easy, beginner-friendly recipe
- Quick recipe. Takes only about half an hour to prepare a restaurant-quality dish at home!
- It tastes exactly like the one you get at Olive Garden restaurant
- Cheaper to make it at home
- Perfect appetizers for game nights or movie nights!
What is Stuffed Ziti Fritta
Stuffed Ziti Fritta is an American-Italian fusion appetizer served at Olive Garden. Fritta means fried in Italian. So stuffed ziti fritta is basically fried and cheese stuffed ziti.
The ziti pasta is filled with five kinds of cheese- ricotta, cream cheese, mozzarella, Parmesan, and Romano cheese. Fresh basil is also added to the cheese mixture.
Then the stuffed pasta is coated in breadcrumbs and fried till the coating turns golden brown on each side.
It has a crispy coating and a gooey center, similar to mozzarella sticks. One bite and you will be in cheesy heaven!
Olive Garden serves stuffed ziti fritta with a side of alfredo sauce and marinara sauce.
Ziti or Rigatoni?
You can use either Ziti or Rigatoni pasta for stuffed ziti fritta recipe. Ziti and rigatoni are made from the same dough, so they taste the same. And they even have similar shapes.
The main thing is, the pasta tube should be short but its end should have a large enough opening to fill it with cheese filling.
However, rigatoni has a wider hole down the middle, so it’s easier to stuff.
As mentioned above, Olive Garden uses Ziti pasta for its recipe. But I used Rigatoni as it is pretty similar to Ziti and I was able to find an eggless version of it.
Main Ingredients and Alternatives
Cheese: 5 kinds of cheese are used – cream cheese, Parmesan cheese, ricotta cheese, mozzarella cheese, and romano cheese mixture
If you don’t have all 5 kinds of cheese with you, feel free to omit one or two of them.
However, I would not recommend omitting cream cheese. You can use mascarpone as a 1:1 alternative. It is richer and has a more velvety texture.
Cottage cheese can be used as a substitute for ricotta.
Basil*: Fresh basil is added to the cheese blend. This gives a good flavor to the mixture. You can use dry basil if you can’t find the fresh ones.
Italian Breading*: This consist of a mixture of Italian breading, Italian seasoning, and grated parmesan.
Pasta: Use either ziti or rigatoni. They both look alike and taste similar.
Oil: Any oil without a strong taste can be used.
Buttermilk: Buttermilk is an egg wash substitute used to wet the cooked ziti so that the breading sticks to it. You can use 2 beaten egg instead like Olive Garden does but since I am allergic to it I use buttermilk.
Salt: To taste
How to Make the Best Stuffed Ziti Fritta
Cook Pasta
Bring a large pot* of salted water to a boil. Add the pasta and cook till it is al dente.
In general, this will take less time than that mentioned on the package directions. So, start testing the pasta about 2 minutes before the box says it should be done.
When pasta is al dente, take the pot off the stove.
Cooking the noodles al dente is important because you don’t want cooked rigatoni that falls apart before you have a chance to stuff them.
Once cooked, drain and rinse rigatoni in cold water to remove starch. This prevents them from sticking together, cools them down, and also stops their cooking.
Cheese Filling
Add ricotta cheese, mozzarella, cream cheese, parmesan, and romano cheese into a large bowl along with fresh chopped basil.
Stir to combine. Add this cheese mixture into a zip-lock bag or piping bag*.
Cut the very end of the zip lock bag (or use a piping tool). Squeeze the cheese mixture into the pasta tubes and set it aside.
You may need to do it from both sides of the noodle if you’re having issues filling them.
You can add the cheese filling to the pasta once it is cooked and cooled.
Place the filled rigatoni pasta on a baking sheet* with parchment paper. Freeze for 30 minutes to harden the cheese mixture.
Bread the Rigatoni
In a bowl, combine Italian bread crumbs, Italian seasoning, and parmesan.
Dip a stuffed rigatoni in buttermilk. Then thoroughly coat it with the breadcrumb mixture to coat.
Repeat with the rest of the rigatoni and set them aside.
Fry the Pasta
STOVETOP
Heat the oil in a small to medium skillet to 350F. Carefully lower 5-6 pieces of breaded rigatoni into the hot oil.
Make sure each rigatoni is a couple of inches apart and cook it on medium heat. Fry the breaded rigatoni till they are golden brown.
Make sure to flip them so all the sides of the noodle are evenly cooked. This takes a total time of about 3 minutes.
Once they are cooked, gently take them out and place them on a plate lined with a paper towel to remove the excess oil. A slotted spoon* can be used to remove the cooked rigatoni (I did not have a clean one on hand so I didn’t use it).
AIR FRYER
Lay out breaded rigatoni in the air fryer*. Make sure there is enough space between them.
Spray generously with olive oil spray*. Then air fry for 2.5 minutes. Flip, and spray with oil again and the air fryer for another 2.5 minutes.
Since we use buttermilk instead of eggwash in this recipe, there is a greater chance of breading coming off the pasta during air frying. If you are concerned about this, I would recommend frying it over a stovetop.
Serve
Serve the stuffed ziti fritta hot with your favorite dips!
Tips to Make the Best Stuffed Ziti Fritta
Here are some tips to make the best stuffed ziti fritta from Olive Garden :
- Use rigatoni instead of ziti. Rigatoni is wider in the middle than ziti and so it’s easier to fill it than ziti.
- Cook the pasta to al dente. If your noodles are too soft, they’re also likely to fall apart.
- Soften the cream cheese ahead of time: This will make mixing much easier.
- The cream cheese and ricotta can be microwaved for 20-30 seconds so it mixes easier.
- Make sure to grate the cheese as fine as possible so there are no large chunks in the cheese mixture.
- Freeze the stuffed pasta tubes for 30 minutes before frying. This firms up the cheese and prevents it from oozing out while frying.
Storing Stuffed Ziti Fritta
Stuffed ziti fritta is best eaten right away when it is warm and crispy. But if they are leftovers store them in an air-tight container in the fridge for 3-4 days.
I do not recommend freezing fried stuffed ziti. They do not thaw well.
Reheating Stuffed Ziti Fritta
The best way to reheat stuffed ziti is in the air fryer. This method will keep them as crispy as freshly made. Reheat for about 3-4 minutes at 350-400 °F.
Make sure not to overcrowd the air fryer.
You can also reheat the stuffed ziti in the oven. Place it on a baking sheet and cover it loosely with foil. Bake at 350F for 3-5 minutes or till it is reheated thoroughly.
Can Stuffed Ziti Fritta be made ahead of time?
Ziti can be frozen for up to 3 months after stuffing and breading but before frying it. Store it in an airtight container or a Ziploc bag. This is a good make-ahead option.
These fritta can be then cooked directly as per the instructions given here. Do
not freeze ziti fritta after they have been fried.
Serving Stuffed Ziti Fritta
Stuffed Ziti fritta can be served as an appetizer with a side of homemade marinara or alfredo sauce. It also goes well dipped in southwest chipotle sauce and almond-based chipotle bitchin sauce.
You can also serve this as a main dish with meat sauce on top and a side of salad, air-fried chicken wings, and unlimited breadsticks!
Commonly Asked Questions about Stuffed Ziti Fritta
What is stuffed ziti fritta made of?
Stuffed ziti fritta is made of a blend of five kinds of cheese stuffed into cooked ziti or rigatoni pasta tubes. These are then rolled in Italian breading and fried until golden brown in color.
What are the Five kinds of cheese used for Olive Garden’s stuffed ziti fritta?
Olive Garden’s stuffed ziti fritta combines mozzarella, parmesan, romano, ricotta, and cream cheese to make a cheese mixture. This is stuffed into pasta tubes and fried to make a decadent, delicious comfort food dinner!
LOOKING FOR MORE COPYCAT RECIPES?
Here are some of my favorite ones, that I am sure you would love:
- Olive Garden’s Asisago Tortelloni Alfredo
- Texas Roadhouse Herb Crusted Chicken
- Wingstop Cajun Fried Corn
Stuffed Ziti Fritta (Olive Garden Copycat)
Ingredients
Cheese Filling
- ¼ Cup Ricotta
- ⅛ Cup Parmesan shredded
- ⅛ Cup Romano shredded
- ¼ Cup Mozzarella shredded
- ¼ Cup Cream Cheese softened
- 1 Tbsp Fresh Basil chopped
Breading
- 1 Cup Buttermilk
- 1 Tbsp Italian Seasoning*
- 2 Cups Italian Breadcrumbs*
- ¼ Cup Parmesan* grated
Others
- ½ Cup Vegetable Oil
- 2.4 oz Rigatoni* or Ziti Pasta (68g)
Instructions
Cook the Pasta
- Bring a large pot* of salted water to a boil. Add the pasta and cook till it is al dente.
- This will take less time than that mentioned on the package directions. So, start testing the pasta about 2 minutes before the box says it should be done.
- It took us 12 minutes, but this may vary depending on the different pasta brand you use.
- Then drain and rinse rigatoni in cold water. Set it aside.
Make the Cheese Mixture
- Add ricotta cheese, mozzarella, cream cheese, parmesan, and romano cheese into a large bowl along with fresh chopped basil.
- Stir to combine.
- Add this cheese mixture into a zip-lock bag or piping bag*.
Fill the Pasta Tubes
- Once that pasta has cooled down, squeeze the cheese mixture into the pasta tubes.
- You may need to do it from both sides of the noodle if you’re having issues filling them.
- Place the filled rigatoni pasta on a baking sheet* with parchment paper.
- Freeze for 30 minutes to harden the cheese mixture (OPTIONAL, but recommended)
Bread the Pasta
- In a bowl, combine Italian bread crumbs, Italian seasoning, and parmesan.
- Dip a stuffed rigatoni in buttermilk.
- Then thoroughly coat it with the breadcrumb mixture to coat.
- Repeat with the rest of the rigatoni and set them aside.
Fry the Pasta – STOVETOP
- Heat the oil in a skillet to 350 °F.
- Carefully lower 5-6 pieces of breaded rigatoni into the hot oil.
- Cook it on medium heat. Fry the breaded rigatoni till they are golden brown.
- Make sure to flip them so all the sides of the noodle are evenly cooked. This takes a total time of about 3 minutes.
- Use a slotted spoon* to gently take them out and place them on a plate lined with a paper towel to remove the excess oil.
Fry the Pasta – AIRFRYER
- Lay out breaded rigatoni in the air fryer*. Make sure there is enough space between them.
- Spray generously with olive oil spray*.
- Then air fry for 2.5 minutes.
- Flip, and spray with oil again and the air fryer for another 2.5 minutes.
Serve
- Serve the stuffed ziti fritta hot with your favorite dips!
Video
Notes
- I highly recommend using rigatoni instead of ziti even though the original recipe call for it. Rigatoni is wider in the middle than ziti and so it’s easier to fill it than ziti.
- Cook the pasta to al dente. This is usually 2 minutes less than the recommended time on the package. If your noodles are too soft, they’re also likely to fall apart.
- Soften the cream cheese ahead of time: This will make mixing much easier.
- An hour or two before you plan on making the stuffed ziti fritta recipe, remove the cream cheese from the refrigerator to soften.
- The cream cheese and ricotta can be microwaved for 20-30 seconds so it mixes easier.
- Make sure to grate the cheese as fine as possible so there are no large chunks in the cheese mixture.
- Freeze the stuffed pasta tubes for 30 minutes before frying. This firms up the cheese and prevents it from oozing out while frying.
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About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
