5 Appetizer Recipes for Your Holiday Party

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

Ingredients

½ lb cheese ravioli
1 cup bread crumbs
2 tablespoon grated parmesan cheese
¼ teaspoon salt
¼ pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon dried oregano
⅓ cup all purpose flour
2 eggs, beaten
2 teaspoon finely chopped fresh basil
1 cup marinara sauce, warmed

Instructions

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 ¼ tsp. chili flakes to bread crumb mixture for a spicy addition. Makes 8 servings.

Chocolate Hazelnut Tiramisu Lasagna Cups

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

Ingredients

6 lasagna noodles
2 tablespoon melted butter
2 teaspoon granulated sugar
½ cup marscapone cheese
1 teaspoon espresso powder
¼ teaspoon vanilla extract
½ cup whipped dessert topping (like cool whip)
¼ cup chocolate hazelnut spread
1 ladyfingers coarsely crushed
2 teaspoon cocoa powder

Instructions

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 (½-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 ¼ tsp. cinnamon to mascarpone mixture if desired.

Tortellini Antipasto Skewers

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

Ingredients

4 ounces cheese tortellini (about 32 pieces)
16 cocktail brocconchini
16 fresh basil leaves
16 cherry tomatoes
16 black pitted olives
4 teaspoon balsamic vinegar
4 teaspoon olive oil
pinch of salt and pepper
16 small skewers

Instructions

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.

Herbed Lasagna Chips

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

Ingredients

6 lasagna noodles
¼ cup finely grated Parmesan cheese
2 tbsp. olive oil
2 cloves garlic minced
1 tbsp. Italian herb mixture
¼ tsp. each salt and pepper

Instructions

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.

Mini Meatball Pasta Cups

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

Ingredients

5 7.5 oz. lasagna noodles
8 oz. extra-lean ground chicken
1 egg
¼ cup/0.8 oz. bread crumbs
3 tbsp. finely chopped fresh parsley divided
1 clove garlic minced
2 tsp. Worcestershire sauce
¼ tsp. each salt pepper and dried oregano
½ cup tomato sauce
½ cup/2 oz. shredded part-skim mozzarella cheese
3 tbsp/0.7 oz. grated Parmesan cheese

Instructions

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.