Tubular Pasta

Rigatoni, cannelloni and ziti are all tubular pastas, and taste great tossed in hearty tomato sauces, baked with lots of cheese or added to pasta salads. Rigatoni pairs perfectly with chickpeas, broccoli, lemon juice and garlic for a tasty dish anytime of year, while cannelloni stuffed with roasted carrots and butternut squash make for a delicious autumn dinner. We think ziti is best when baked with tomato sauce and plenty of ricotta, mozzarella and Parmesan cheeses. Whether you're looking for a fast family-supper recipe or a light lunch idea, Food & Wine's guide to tubular pasta has a recipe for every occasion.

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Chicken Riggies
This pasta dish from Utica, New York, is made with chicken, rigatoni, and hot or sweet peppers in a spicy tomato cream sauce. We used some of the brine from the jarred pickled peppers to marinate the chicken, and more to lend its punchy heat to the tomato sauce; the cream in the sauce tempers the heat of the peppers. If you have the time and patience, cover the pot of pasta with a lid and let the flavor meld for three minutes before eating. 
Shortcut Baked Rigatoni with Meatballs
Rating: Unrated 3
Dry pasta and meatballs get baked with mozzarella and marinara in this genius shortcut recipe. Slideshow: More Rigatoni Recipes 
Pasta with Salumi Bolognese
At Monteverde restaurant in Chicago, chef Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese using cured meats. This is a great use for those leftover nubbins of charcuterie after a cocktail party.Slideshow: More Pasta Recipes
Preserved-Tomato Paccheri
Rather than make conventional tomato sauce, Missy Robbins, chef at Brooklyn's Lilia, uses her preserving skills to marinate tomatoes in a mix of garlic, spices, citrus and olive oil. The result is a supple, incredibly flavorful coating for the thick, tubular paccheri pasta. It's also versatile enough to match with red or white wine. Robbins loves the high-toned aromatics of La Miraja's Le Masche Barbera d'Asti, but the generous fruit of Manni Nössing's Kerner, a white from Alto Adige, plays equally well with the preserved tomatoes.
Mostaccioli
Rating: Unrated 3
A hearty meat sauce, lots of melted cheese and pasta make this dish a crowd-pleaser. Mostaccioli, a smooth, tube-shaped pasta with angled ends, is the go-to here, but penne also works well. Slideshow: More Pasta Recipes 
Rigatoni with Pecorino and Crispy Guanciale
Chef Nabil Hassed of Rome's Salumeria Roscioli puts his own spin on gricia, the classic Roman pasta made with guanciale (cured pork jowl) and pecorino cheese. Instead of leaving the guanciale soft, he crisps it up, then tops the dish with different kinds of black pepper, including fragrant Malaysian Sarawak. Slideshow:  More Rigatoni Recipes 
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More Tubular Pasta

Baked Rigatoni with Eggplant, Tomatoes and Ricotta
“There is no more comforting food in the world than a bubbly pasta dish straight from the oven,” says chef Jonathan Waxman of Barbuto in New York City. He replaces the béchamel in this traditional baked pasta with lush eggplant. To make the recipe even healthier, he suggests using whole-wheat pasta. Slideshow:  More Pasta Recipes  Recipe from Food & Wine Chefs' Easy Weeknight Dinners. 
Rustic Chicken and Chorizo Pasta
Rating: Unrated 1
This simple but flavor-packed pasta recipe combines spicy chorizo sausage and caramelized onions with chicken breast and spinach. Slideshow:  More Chicken Recipes 
Three Cheese Manicotti
Rating: 2 stars 4259

These tender manicotti shells are actually crêpes, and can be stuffed with a variety of fillings, including creamy chicken or a hearty Bolognese sauce. Baked Pasta Dishes