These rigatoni pasta skewers turn a simple bake into a grab-and-go bite. This recipe combines chewy pasta tubes stacked on skewers with tomato sauce, parmesan, and melty mozzarella. They are a fun appetizer, or game-night snack, or served as a main dish with a big side of salad.
What Are Pasta Skewers?
Pasta skewers are made by threading par-cooked rigatoni onto skewers, topping them like mini pasta pizzas, and baking until the cheese melts and the sauce clings to every tube. This dish is playful, easy to customize, and surprisingly neat to eat compared to a saucy pasta bowl.
Pro Tips for the Best Pasta Skewers
- Undercook the rigatoni on purpose. Aim for al dente so it finishes perfectly in the oven and doesn’t turn mushy.
- If you’re using wooden/bamboo skewers, soak them in water for 20-30 minutes to reduce burning in the oven.
- A thicker tomato sauce stays on the pasta instead of pooling on the tray and spreading like you’re painting the rigatoni.
Frequently Asked Questions
Can I make pasta skewers ahead of time?
Yes, par-boil the pasta, cool it, and thread it onto skewers up to a day ahead. Keep the skewers covered in the fridge, then add sauce and cheese right before baking.
Why is my pasta falling apart on the skewer?
This usually happens when the pasta is cooked too long or the skewers are pushed through aggressively. Use a gentle twisting motion when threading, and choose sturdy skewers and not flimsy cocktail sticks. But, if your rigatoni is small, use thinner skewers so you don’t crack it.
Can I cook pasta skewers in an air fryer?
You can, as long as your skewers fit the basket and you line it to prevent a mess. Air fry at about 180°C/356°F for 6-10 minutes, checking often, until the cheese is melted and lightly golden.
What other toppings can I add?
Treat these like a pasta-meets-pizza canvas. You can add chopped herbs, pepper flakes, diced cooked sausage, mini pepperoni, olives, or sautéed mushrooms. Just keep toppings small, so they don’t topple off the skewer. If you add lots of extras, use a little extra cheese as a glue.
How to Store Pasta Skewers
First, start by sliding the pasta off the skewers, as it stores more easily that way. Keep it covered in the fridge for up to 3 days. Reheat in the oven at 180°C/356°F for about 8-10 minutes. If reheating, add a tiny spoon of sauce on top to keep them from drying out.
Ingredients
How to Make Pasta Skewers
Bring a pot of salted water to a boil and cook the rigatoni al dente. Thread several rigatoni tubes onto each skewer, stacking them snugly so they don’t wobble.
Bring a pot of salted water to a boil and cook the rigatoni al dente. Thread several rigatoni tubes onto each skewer, stacking them snugly so they don’t wobble.
Place the skewers on a baking tray lined with parchment paper. Spoon tomato sauce over each skewer, sprinkle parmesan, then add mozzarella slices. Repeat with another light layer of sauce, parmesan, mozzarella, and herbs.
Place the skewers on a baking tray lined with parchment paper. Spoon tomato sauce over each skewer, sprinkle parmesan, then add mozzarella slices. Repeat with another light layer of sauce, parmesan, mozzarella, and herbs.
Bake for 15 minutes and serve warm.
Bake for 15 minutes and serve warm.
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