Baking

Called “conchiglie” in Italian, there are many sizes of these seashell-shaped pastas. Everyone loves Shells in entrées, oven bakes, side dishes, soups and cold salads. Any favorite medium to thick pasta sauce works with Shells.

Derived from the Latin “manica” for “sleeve” or “little muffs,” these are large tubular-shaped pasta, typically stuffed and baked. Manicotti are undercooked, then stuffed with cheese, meat, or vegetable fillings, covered with sauce, then oven baked until the pasta is done. Manicotti is a great entree for entertaining since it can be prepared ahead of … Manicotti

Ziti is medium-sized tubular pasta about 2 inches long and slightly curved. This classic Southern Italian pasta means “bridegrooms”; it is often served at Sicilian weddings. Ziti is traditionally served in oven-baked dishes with tomato sauce and mozzarella cheese. It works as well in any entrée, side dish or cold salad. Smooth Ziti can handle … Ziti

Rigatoni is large, ribbed tubes about 1 ½ inches long. This chunky pasta is frequently used in oven-baked dishes, but it can also be used in pasta “tosses” and salads. Hearty, rich sauces, either creamy or tomato-based, complement Rigatoni.

Derived from the Latin “manica” for “sleeve” or “little muffs,” these are large tubular-shaped pasta, typically stuffed and baked. Manicotti are undercooked, then stuffed with cheese, meat, or vegetable fillings, covered with sauce, then oven baked until the pasta is done. Manicotti is a great entree for entertaining since it can be prepared ahead of … Mafalda

America’s favorite baking shape. Some culinary authorities think the name comes from Latin, meaning “cooking pot”. Lasagna are ripple-edged strips about 2 ¼ inches wide and 10-inches long. Almost exclusively used to make oven-baked entrées. Pasta is undercooked, then layered with tomato or cream sauces, cheese, meat (or seafood) or vegetables, then oven baked until … Lasagna