• 1 pound angel hair pasta, cooked (leftover preferred)
  • 1 cup tomato sauce
  • 2 large eggs
  • 2 cups ricotta
  • ½ cup grated parmesan, plus more for serving
  • 1 cup bread crumbs
  • 2 tablespoons chopped parsley
  • 4 cups canola oil, for frying
  • 2 cups bolognese, for serving


  1. In a large bowl, mix cooked pasta, tomato sauce, eggs, ricotta, parmesan, bread crumbs, and parsley. The mixture should hold together easily and be thick and creamy.
  2. Heat oil on medium-high heat until it reaches 350 degrees.
  3. Scoop pasta with an ice cream scoop and form into 2” balls.
  4. Drop pasta balls into oil and cook until golden, approximately two minutes. Repeat until all batter is used.
  5. Warm bolognese and serve with spaghetti arancini.
  6. Top with grated parmesan if desired.