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 pasta is done. Manicotti is a great entree for entertaining since it can be prepared ahead of time, covered and refrigerated up to 24 hours before baking.
Italians describe Mostaccioli as "little mustaches". They are diagonally cut tubular shapes similar to Penne, but larger.
Mostaccioli has a smooth surface; Mostaccioli Rigati has a ridged surface. Versatile in size and shape, Mostaccioli Rigati is good in entrées, side dishes, baked dishes and cold salads. Almost any favorite pasta sauce is complementary. Thinner sauces work better with Mostaccioli Rigati since the ridges "hold" the sauce.
These lasagna pieces are much thinner than regular lasagna and there's no need to boil them first, saving half the preparation time.
These lasagna pieces relax when the pasta is baked. Sometimes called "weeknight lasagna", Oven Ready Lasagna fits the bill for time-starved cooks. Pasta pieces are layered with cheese, tomato or cream sauce, vegetables, meat or seafood. Use it in all your favorite lasagna recipes. Oven Ready Lasagna can also be soaked in hot water for 10 to 15 minutes until soft and pliable, then made into roll-ups.