Scandal Boggs ┃ Fashion, Beauty & Home

Indulge in the exquisite flavors of Italy with this delightful trio of dupe recipes inspired by the International Festival of the Arts at Epcot. Featuring the beloved Mozzarella Fritta, delectable Stuffed Conchiglie Pasta, and irresistible Chocolate Ricotta Cheesecake, this collection captures the essence of Italian cuisine and brings the magic of Epcot right to your home kitchen.

This dish is based on the Mozzarella Fritta, Conchiglie Ripiene, and Torta Ricotta di Cioccolata from the Italy Pavilion at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

Mozzarella Fritta (Fried Mozzarella)

Ingredients:

• Fresh mozzarella, cut into bite-sized cubes
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Marinara sauce for dipping

Instructions:

1. In a bowl, mix breadcrumbs, dried oregano, garlic powder, salt, and pepper.
2. Dredge each mozzarella cube in flour, dip in beaten eggs, and coat with the breadcrumb mixture.
3. Repeat the process for a double coating.
4. Heat oil in a pan over medium-high heat.
5. Fry the mozzarella cubes until golden brown and crispy.
6. Remove and drain on paper towels.
7. Serve immediately with marinara sauce for dipping.

Conchiglie Ripiene (Stuffed Conchiglie Pasta)

Ingredients:

• 1 box conchiglie pasta (large pasta shells)
• 1 pound ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Marinara sauce for serving

Instructions:

1. Cook the conchiglie pasta according to the package instructions. Drain and let cool.
2. In a bowl, combine ricotta, mozzarella, Parmesan, egg, oregano, basil, salt, and pepper.
3. Stuff each cooked conchiglie shell with the ricotta mixture.
4. Place the stuffed shells in a baking dish.
5. Cover with marinara sauce and additional mozzarella.
6. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes or until bubbly and golden.
7. Serve warm.

Torta Ricotta di Cioccolata (Chocolate Ricotta Cheesecake)

Ingredients:

For the Crust:

• 1 1/2 cups chocolate cookie crumbs
• 1/3 cup melted butter

For the Filling:

• 2 cups ricotta cheese
• 1 cup cream cheese
• 1 cup sugar
• 1/2 cup cocoa powder
• 4 eggs
• 1 teaspoon vanilla extract

For Topping:

• Whipped cream
• Chocolate shavings or cocoa powder

Instructions:

For the Crust:

1. Mix chocolate cookie crumbs with melted butter.
2. Press the mixture into the bottom of a springform pan to form the crust.

For the Filling:

1. In a blender, combine ricotta, cream cheese, sugar, cocoa powder, eggs, and vanilla extract.
2. Blend until smooth and well combined.
3. Pour the filling over the crust in the springform pan.

For Baking:

1. Bake in a preheated oven at 325°F (163°C) for about 55-60 minutes or until the center is set.
2. Let the cheesecake cool completely before refrigerating for at least 4 hours or overnight.

For Topping:

1. Before serving, top the cheesecake with whipped cream and chocolate shavings or a dusting of cocoa powder.

Enjoy these three delightful recipes featuring Mozzarella Fritta, Stuffed Conchiglie Pasta, and Chocolate Ricotta Cheesecake!

Thank you for joining us on this culinary journey through the flavors of Italy, inspired by the International Festival of the Arts at Epcot. We hope these delightful trio of dupe recipes, including the beloved Mozzarella Fritta, delectable Stuffed Conchiglie Pasta, and irresistible Chocolate Ricotta Cheesecake, have brought a little taste of the magic of Epcot right to your home kitchen.

If you’ve enjoyed these recipes, be sure to check out more unofficial dupe recipes from this festival on our masterlist. Keep exploring, experimenting, and indulging in the rich tapestry of world cuisines, and remember that the joy of cooking is in the journey as much as the destination. Buon appetito!