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With the holiday season finally here, it’s time to start prepping for those holiday parties. Whether you’re having a big neighborhood soiree or simply cooking dinner for family on Christmas day, passed appetizers and hors devours are a great way to easily feed your guests and keep the party going! Pasta is an unexpected but versatile food to use for appetizers; it’s easy to cook and almost always a crowd pleaser. Below, please find 5 Appetizer Recipes for Your Holiday Party featuring pasta from Pasta Fits.
5 Appetizer Recipes for Your Holiday Party
Crispy Ravioli with Marinara Dipping Sauce
- 1/2 lb cheese ravioli
- 1 cup bread crumbs
- 2 tbsp grated parmesan cheese
- 1/4 tsp salt
- 1/4 pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp dried oregano
- 1/3 cup all purpose flour
- 2 eggs, beaten
- 2 tsp finely chopped fresh basil
- 1 cup marinara sauce, warmed
- Cook ravioli according to package directions. Drain well. Arrange in single layer on tray; let cool completely.
- Preheat oven to 425˚F. Lightly coat large baking sheet with cooking spray. In shallow bowl, stir together bread crumbs, Parmesan, salt, pepper, garlic powder, paprika and oregano.
- Dredge ravioli in flour and shake off excess. Dip in beaten egg; coat with bread crumb mixture. Transfer to greased parchment paper–lined baking sheet, spacing about 1-inch apart in single layer. Lightly coat tops with cooking spray.
- Bake for 12 to 15 minutes or until golden brown and crisp. Sprinkle with basil. Serve with warmed marinara sauce for dipping.
Recipe Notes: Add 1/4 tsp. chili flakes to bread crumb mixture for a spicy addition. Makes 8 servings.
Share a sweet treat with party goers. These chocolate hazelnut cups work perfect as an appetizer or dessert and will shock your guests that they’re made with lasagna.
Chocolate Hazelnut Tiramisu Lasagna Cups
- 6 lasagna noodles
- 2 tbsp melted butter
- 2 tsp granulated sugar
- 1/2 cup marscapone cheese
- 1 tsp espresso powder
- 1/4 tsp vanilla extract
- 1/2 cup whipped dessert topping (like cool whip)
- 1/4 cup chocolate hazelnut spread
- 1 ladyfingers coarsely crushed
- 2 tsp cocoa powder
- Preheat oven to 375°F. Cook noodles according to package directions. Drain and let cool completely; cut into 24 (3-inch) squares (reserve scraps for another use, such as adding to soups.) Cut small slits into each corner of squares.
- Stir butter with sugar. Brush noodle squares with butter mixture and fit into lightly greased 24-cup mini muffin pan. Roll pieces of foil into 24 (1/2-inch) balls and place inside lasagna squares.
- Bake for 20 to 22 minutes or until golden brown and crisp. Remove foil.
- Combine mascarpone, espresso powder and vanilla; fold in whipped dessert topping. Divide evenly among noodle cups.
- Transfer chocolate hazelnut spread to small resealable bag. Snip small corner and drizzle spread over noodle cups. Sprinkle with crushed ladyfingers. Dust with cocoa powder before serving.
Recipe Notes: Add 1/4 tsp. cinnamon to mascarpone mixture if desired.
This recipe is one of the simplest yet! Tortellini, tomato and mozzarella balls are placed on a skewer and drizzled with oil and vinegar for an easy, yet delicious Italian snack.
Tortellini Antipasto Skewers
- 4 ounces cheese tortellini (about 32 pieces)
- 16 cocktail brocconchini
- 16 fresh basil leaves
- 16 cherry tomatoes
- 16 black pitted olives
- 4 tsp balsamic vinegar
- 4 tsp olive oil
- pinch of salt and pepper
- 16 small skewers
- Cook tortellini according to package directions. Drain well; let cool completely.
- Thread 1 tortellini, bocconcini, basil leaf, tomato, olive and another tortellini on each skewer. Repeat to make 16 skewers.
- Arrange on serving platter.
- Whisk together balsamic vinegar, oil, salt and pepper; drizzle over skewers.
Recipe Notes: Replace olives with a piece of artichoke or roasted red pepper if desired.
Chips are always a good idea for a party, but instead of serving plain old potato chips – try using lasagna! These chips have the perfect amount of seasoning and work well plain or with a dipping sauce
Herbed Lasagna Chips
- 6 lasagna noodles
- 1/4 cup finely grated Parmesan cheese
- 2 tbsp. olive oil
- 2 cloves garlic minced
- 1 tbsp. Italian herb mixture
- 1/4 tsp. each salt and pepper
- Preheat oven to 375°F. In large pot of boiling salted water, cook noodles for 8 to 10 minutes or until tender but firm. Drain; let cool in single layer on baking sheet.
- Cut noodles into bite-size pieces; toss with Parmesan, olive oil, garlic, Italian herb mixture, salt and pepper.
- Spread in single layer on parchment paper–lined baking sheet; bake for 20 to 25 minutes or until crisp. Let cool.
Meat lovers will appreciate this meatball pasta cup recipe, which allows you to have pasta and meatballs in just one delicious bite!
Mini Meatball Pasta Cups
- 5 7.5 oz. lasagna noodles
- 8 oz. extra-lean ground chicken
- 1 egg
- 1/4 cup/0.8 oz. bread crumbs
- 3 tbsp. finely chopped fresh parsley divided
- 1 clove garlic minced
- 2 tsp. Worcestershire sauce
- 1/4 tsp. each salt pepper and dried oregano
- 1/2 cup tomato sauce
- 1/2 cup/2 oz. shredded part-skim mozzarella cheese
- 3 tbsp/0.7 oz. grated Parmesan cheese
- Cook lasagna noodles according to package directions. Drain and let cool completely; cut into 24 (3-inch) squares. (Reserve scraps for another use, such as adding to soups.)
- Preheat oven to 400˚F. Combine chicken, egg, bread crumbs, 1 tbsp. parsley, garlic, Worcestershire sauce, salt, pepper and oregano. Shape and roll into 24 mini meatballs.
- Lightly grease 24-cup mini muffin pan. Cut small slits into each corner of lasagna noodle square. Fit squares into muffin cups. Place meatballs inside and top evenly with tomato sauce, mozzarella and Parmesan.
- Bake for about 15 minutes or until meatballs are cooked through and cheese is melted. Sprinkle with remaining parsley before serving.