Ziti

Ziti is a smooth, medium-width, hollow tube pasta typically cut into short lengths. Its sturdy shape handles baking and chunky sauces, and ridged versions help sauces cling; it is sold dried as lisci (smooth) or rigati (ridged). Common uses include baked casseroles and al forno dishes.\n\nDeveloped in southern Italy, especially Campania, ziti became a staple in Italian-American cooking through dishes like baked ziti. Modern production extrudes durum semolina dough through bronze or Teflon dies, then dries it for long shelf life.