Olive Garden Air Fryer Stuffed Comfort in Every Crispy Bite

A healthier take on the beloved Olive Garden Air Fryer Stuffed, featuring rigatoni filled with a blend of five cheeses.

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Prep Time 15

Cook Time 10

Freezing Time 2

Total Time 2 25

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

1 box Rigatoni A perfect pasta base; easier to fill than ziti.

For the Cheese Filling

15 oz Ricotta Cheese Essential for creaminess and structure; no substitutes recommended.
4 oz Asiago Cheese Adds a sharp flavor; can swap with extra Parmesan for a similar taste.
4 oz Romano Cheese Provides a salty depth; use more Parmesan if you don’t have it.
4 oz Parmesan Cheese Gives that crispy coating; freshly grated is the best option.
8 oz Mascarpone Contributes rich creaminess; cream cheese can be used in a pinch.

For the Flavor Boost

2 tbsp Tomato Paste Enhances the filling's flavor; no substitutions needed.
1 cup Half & Half Cream Adds richness; milk or cream can work as substitutes.
1 tbsp Italian Seasoning Essential for that Italian flair; homemade mix is a great alternative.

For Coating and Crunch

2 Large Eggs Binds the breadcrumb mixture; omit for an egg-free version with a vegan substitute.
1 cup Breadcrumbs Provides that desired crispy, golden crust; opt for gluten-free if needed.
2 tbsp Olive Oil Adds flavor and helps breadcrumbs achieve that golden color; any cooking oil will do.
1 cup Grated Parmesan For extra crunch on top; always best when freshly grated.

Equipment

Air Fryer
food processor
piping bag

Method

Step‑By‑Step Instructions

Begin by cooking the rigatoni according to package instructions until al dente, usually about 8-10 minutes.
In a food processor, combine ricotta, asiago, romano, parmesan, mascarpone, tomato paste, and half and half. Pulse until smooth and creamy.
Carefully fill each rigatoni with the creamy cheese mixture using a piping bag.
For optimal results, place the stuffed rigatoni in the freezer for about 1-2 hours.
In a shallow dish, beat the eggs until smooth. Mix breadcrumbs with olive oil and microwave for about 1-2 minutes until lightly browned.
Take each filled rigatoni and dip it first into the beaten eggs, then roll it into the breadcrumb mixture.
Preheat your air fryer to 370°F (190°C) and arrange the breaded stuffed rigatoni in a single layer.
Air fry for 4 minutes, shake the basket, and cook for an additional 1 minute until golden and crispy.
Remove the crispy stuffed rigatoni from the air fryer and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days; reheating in the air fryer is recommended.

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