Makes 7 

Hands-on time: 15 minutes 

Hands-off time: 5-6 minutes 




½ packet (250g) Fatti's & Moni's Penne Rigate Pasta Quills 

½ cup tomato paste 

¼ tsp each salt and pepper, to season (optional) 

½ cup grated mozzarella cheese 


For the Hawaiian flavour: 

4 slices sandwich ham, cubed 

½ tin (217g) pineapple pieces, drained 


For the Margarita flavour: 

½ cup cherry tomatoes, halved 

2-3 basil leaves, sliced 


Serving suggestion: 

Spring onion 

Tomato sauce 







1. Preheat the oven to 180°C on grill and line a baking tray with baking paper.  

2. In a large pot of salted boiling water, add the Fatti's & Moni's Penne Rigate Pasta Quills. Cook until the pasta is al dente, strain and set aside to cool. *Chef’s Tip: Use leftover pasta, if preferred! 

3. In a small bowl, season the tomato paste with the optional ¼ teaspoon of each salt and pepper.  

4. Once the pasta has cooled, carefully arrange 10 pieces of pasta onto each skewer and place the assembled skewers on the prepared baking tray, spacing them out nicely.  

5. Brush 1 tablespoon of seasoned tomato paste onto the pasta skewers and sprinkle mozzarella cheese over the top.  

For the Hawaiian flavour: 

6. Top the pasta sosaties with the ham and pineapple. 

For the Margherita flavour: 

7. Top the pasta sosaties with the sliced tomatoes and basil. 

8. Grill the sosaties for 5-6 minutes or until the cheese has melted and the pasta base is slightly crispy, keeping an eye on them in the oven. 

9. Garnish the pizza-pasta sosaties with freshly chopped spring onion, serve with your favourite tomato sauce and ENJOY! 

Planning to try this?


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Pizza-Pasta Sosaties Served 2 Ways