Circle B Kitchen
These little squares of flavorful pasta make the perfect antipasto or appetizer bite. I've suggested a Mediterranean set of ingredients and flavors here, but feel free to add other veggies or seasonings you desire. They are highly adaptable and ever so delicious!
1/2 lb. Thin spaghetti or capelini
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 cooking spray. Make sure to coat it well.
In a large bowl, beat eggs and mix in cheese, pepperoni, olives, parsley, salt and pepper.
Break spaghetti into 2” pieces and cook in boiling water until done (about 6 minutes). Drain and add to the egg mixture. Mix well! (I used my hands to do this).
Pat into your greased baking dish and bake for 30 minutes. If the top is not brown and crunchy, place under the broiler for a couple of minutes. Let them cool slightly before cutting into squares. These are best served warm from the oven, and if you need to reheat them, do so in a warm oven (not the microwave).