I’m going on a bit of a kebab bender lately. For some reason if it is not cooked on a stick, there is little appeal to me. I am obsessed with the possibilities of all things skewered and roasted over a fire, which led me down an amazing path to these Grilled Tortellini and Italian Sausage Skewers.
We love tortellini! Would we love grilled tortellini? Why WOULDN’T we love grilled tortellini?! HOW ON EARTH do I grill tortellini? Ah Ha! A stick! Tortellini on a stick! Oooooooh I can add other yummy stuff like sausage and veggies and extra cheese to melt on top! Where are my skewers?! (And now you know the inside of my brain.)
The thought of the gooey melty cheese surrounded by crisp charred pasta dough was enough to get the wheels turning. Luckily my fridge is always stocked with cheese tortellini and sausage (because I have kids, and also an appetite for yummy things) so I just had to add in whatever veggies I had on hand. I used yellow squash, zucchini, grape tomatoes, and red onions, but you can use whatever you like! Bell peppers would be amazing, as would cauliflower, carrots, beets, broccoli. Yummm, the possibilities are endless. These are a great way to use up those leftover fridge veggies and get some yummy roasted goodness into your family’s tummies!
The next best part about these skewers is that they cook in no time! I typically don’t use precooked sausages, but in this case I went with an all natural precooked chicken Italian sausage and they were delicious! The reason for the precooked sausage is because the heat from the grill crisps up the noodles and veggies in a matter of minutes. You don’t want to totally char the life out of your other ingredients while waiting for your raw sausage to cook through. The precooked sausage also holds up much better when skewered than a raw sausage. So… just use precooked, yeah?For an added touch of deliciousness, serve with warm marinara sauce for dipping. Once the grilled morsels are off the skewer, you can just drizzle with the pasta sauce and it is like the most amazing grilled pasta primavera you’ve ever had in your life.
If you like eating other things on sticks, may I suggest these Grilled Buffalo Chicken Kebabs? This recipe started me off on this little obsession of grilling all the things on sticks and I am happy to just ride this tasty train until it stops and I start fangirling over something else.
- 1 package fresh cheese tortellini (10-12 oz)
- 4 precooked Italian sausage links diagonally cut into 1/4 in slices
- 1 small yellow squash sliced into rings
- 1 small zucchini sliced into rings
- 1/4 small red onion cut into 1 inch pieces
- 1/4 cup grape tomatoes
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 8 bamboo or metal skewers
- 2 oz Parmesan cheese freshly shaved
- 12 oz marinara suace
Bring a large pot of salted water to a boil. Immerse the tortellini in the boiling water for 1-2 minutes, then drain and pat dry.
Set your grill to medium-high (around 400-450 degrees). Close the lid and allow the grill to preheat while you prepare your skewers.
Assemble all of the ingredients for the skewers on a large cutting board or work surface.
Alternate skewering the tortellini, sausage and vegetables until all of the skewers have been filled.
Drizzle the skewers with the olive oil. Season with the salt, black pepper, and Italian seasoning.
Place the skewers directly on the hot grill grate and cook for approximately 10-12 minutes, turning as necessary. While the skewers cook, warm the marinara sauce in a small saucepan.
Shave the Parmesan cheese directly over the hot skewers on the grill and allow to cook for 1-2 additional minutes.
Transfer to a serving platter and serve immediately with the warmed marinara sauce. Top with additional Parmesan cheese, if desired.