Step 1

Cook the rigatoni according to package instructions until a dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2

In a medium bowl, combine the ricotta cheese, cream cheese, mozzarella cheese, and shredded parmesan cheese, Mix until well combined.

Step 3

Transfer the cheese mixture to a zip top bag or piping bag, cut off the tip of one of the corners of the zip top bag and fill each rigatoni with the cheese mixture.

Step 4

In a shallow dish, whisk together the beaten eggs and water. Add the flour to another shallow dish. In a third shallow dish, combine the bread crumbs with the salt, pepper, and granulated garlic.

Step 5

Working in batches, dredge the stuff rigatoni first in flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture, making sure each piece is fully coated.

Step 6

Heat about 2-3 inches of canola oil in a deep skillet or heavy-bottomed pot over medium high heat until it reaches 350°F (180°C)

Step 7

Carefully place the breaded rigatoni into the hot oil and fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to remove the zita fritta from the oil and transfer to a paper towel-lined plate to drain any excess oil.

Step 8

Serve the stuffed ziti fritta warm with alfredo sauce, marinara sauce for dipping, and garnish with grated parmesan cheese and fresh parsley. Enjoy!