Best 7 Spaghetti Squares Recipes

ITALIAN ANTIPASTO SQUARES

Steps:

• Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
• If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
• Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
• If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
• Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.

EASY SPAGHETTI SQUARES

Steps:

• Break the pasta up.
• Cook pasta according to package directions, drain and set aside.
• Coat a 9 inch pan with non-stick vegetable spray.
• Pour 1/2 the cooked pasta mixture into pan.
• Cover pasta with 1/2 the spaghetti sauce.
• Combine cottage cheese, egg and 1/2 the other cheeses.
• Add to first layer.
• Add remaining pasta,then spaghetti sauce and top with remaining Mozzarella and Parmesan.
• Bake in a preheated 350-degree oven for 45 minutes or until golden brown.
• Remove from oven and let stand for 10 minutes.
• Cut into squares to serve.
• Tip:.
• This dish can be made ahead and frozen.
• You can double or triple this recipe for a crowd.

*SPAGHETTI SQUARES*

Steps:

• HEAT oven to 350ºF. Cook spaghetti as directed on package.
• BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers; cook until tender, stirring occasionally. Stir in pasta sauce. Add jalapeno puree. Add more to taste if necessary.
• DRAIN spaghetti; toss with Romano cheese, margarine and eggs. Season with salt and pepper. Place in greased 13x9-inch pan; top with layers of ricotta cheese, meat mixture and mozzarella cheese.
• BAKE 20 minute or until heated through.

SPAGHETTI AND MEAT SQUARES

Steps:

• Heat oven to 400°. Mix all ingredients except pasta sauce and spaghetti. Press mixture evenly in ungreased rectangular pan, 11x7x1 1/2 inches. Cut into 1 1/4-inch squares.
• Bake uncovered about 15 minutes or until no longer pink in center and juice is clear; drain. Separate meat squares.
• Mix meat squares and pasta sauce in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until hot. Serve over spaghetti.

VELVEETA BAKED SPAGHETTI SQUARES

Steps:

• Heat oven to 350°F. Beat eggs and milk in large bowl with whisk until well blended. Add all remaining ingredients except sauce; toss to evenly coat.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; press onto bottom of dish with back of spoon.
• Bake 30 to 35 min. or until heated through. Cut into squares; serve topped with sauce.

SKETTI SQUARES

Steps:

• Heat oven to 350. Cook spaghetti to desired doneness in unsalted water as directed on pkg. Drain. Rinse with hot water. Lightly grease 12 x 8 inch or 9 x 13 inch baking pan.
• In large bowl, lightly toss cooked spaghetti with milk and egg. Turn mixture into prepared baking dish. Spread evenly
• Spoon sauce evenly over top; put pepperoni slices over sauce. Sprinkle with cheese. Bake at 350 for 30 to 40 minutes or until thoroughly heated and cheese is melted. Allow to cool 5 minutes before cutting into squares
• . Tip: To make ahead, prepare, cover and refrigerate for up to 6 hours. Bake at 350 for 35 to 45 minutes. To reheat, cover loosely with foil. Heat at 350 for 15 to 20 minutes. Serves 9 to 12 Source: My Old Recipes

FRESH PASTA SQUARES

Steps:

• Make dough:
• Blend all ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand 1 hour.
• Roll out dough:
• Set smooth rollers of pasta machine at widest setting. Cut dough into 4 pieces and keep 3 pieces covered. Flatten unwrapped piece of dough into a rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half each time and dusting with flour as necessary to prevent sticking.
• Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until narrowest setting is used. Cut rolled-out dough into 31/2-inch squares. Gather trimmings into a ball and wrap in plastic wrap. Transfer squares to a wax-paper-lined baking sheet and cover with plastic wrap. Roll out and cut remaining dough in same manner, then repeat with trimmings.