Cook the rigatoni in salted water for two minutes less than the time recommended on the container. Be certain that all of the boiled pasta is drained of its surplus water before serving. Mix in the olive oil with a spoon.
In a large dish, combine the following cheeses: ricotta cheese, mozzarella cheese, cream cheese, parmesan cheese, and Romano cheese.
Put the concoction into a piping bag or a zip-top bag and then seal it. If you are going to use a zip-lock bag for piping, you have to make sure the bag is sealed and then trim the corners.
Position the cheese mixture on one-half of the rigatoni that has been cooked. To complete the other side, you must turn it over. Place the rigatoni that has been frozen in a single layer on a baking sheet or a piece of parchment paper. Place in the refrigerator for an additional hour.
After being coated in flour, each rigatoni should be dipped carefully in the egg that has been whisked. Next, cover with breadcrumbs and set aside.
Throw three to six chunks of breaded rigatoni into the oil that has been heated to 350 degrees Fahrenheit using a slotted spoon. Fry each mixture separately for three minutes, or until the exterior is a golden brown color. Continue working with the components that are left.
Paper towels should be placed inside of them so that any excess grease can be wiped away. Parsley and parmesan cheese should be sprinkled on top before serving. If you want your pasta fritta to have more flavor and taste, add some marinara sauce and Alfredo sauce to it.