Pasta Squares

Another hor d'oeurve for your next party! Or don't wait for a party...just make them for dinner, or for no reason at all, except that they're so awesomely delicious.  The first time I had these was at my sister-in-law's house after my niece's graduation in 1987. I loved them then and love them still.  I've made these a million times since then and I think I do something different each time.  I love how versatile they are.  I've made them with roasted red peppers, artichoke hearts, tomatoes and so many other combinations I don't even remember them all.

Perhaps I should describe these delectable little morsels.  Cooked spaghetti or capelini is mixed with eggs, cheese and any number of tasty ingredients, then baked and cut into squares to eat out of hand.  We do love them so and I think this is my favorite version...pepperoni, kalamata olives, green olives, a mixture of Italian cheeses, and a little chopped fresh parsley.  But really, anytime I can get pasta and finger foods to meet up, I'm a happy girl.

One of the keys to their deliciousness is producing a crispy top when baking them up.  I think the best way to achieve that is to cook them in a very shallow baking dish.  My convection oven does a great job getting them crispy, but if you don't think yours is browned enough on top, just stick it under the broiler for a minute or two.  You will be well rewarded.  Here's the recipe...

Pasta Squares

Printable Recipe

1/2 lb. Thin spaghetti, angel hair or capelini pasta

1 cup chopped Kalamata Olives

½ cup chopped green olives

3 eggs

2 cups Italian cheese blend (8-oz pkg)

1/3 cup chopped fresh parsley

1 cup roughly chopped pepperoni

Salt and pepper to taste

Preheat oven to 350 degrees.  Spray a shallow baking dish (9x12) with Pam. Make sure to coat it well.

In a large bowl, beat the eggs and mix in the cheese, pepperoni, olives, parsley, salt and pepper.

Break spaghetti into 2” pieces and cook in boiling water until done.  Drain and add to the egg mixture.  Mix well!

Pat into your greased baking dish and bake for 30 minutes.  Cool slightly before cutting into squares.  Serve warm.  If reheating, it's best to do so in a warm oven to revive their crispiness.