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In addition to the cheese-traditionally ricotta and mozzarella-common ingredients include meaty marinara, carrots, onions, and celery. However, baked ziti, drowning in molten cheese is another thing altogether.īaked ziti can be paired with a variety of vegetables and meats. Ziti is much too fragile to really pair well with freshly shaved cheese, such as in a pasta salad. A quick search of ziti recipes will have you sorting through dozens of baked ziti options, though.Ĭheeses tend to stick better to more rigid pasta types, like penne. Ziti is a thinner, smooth pasta, so you would expect it to be served fresh with thinner sauces, like marinara. Looking more closely at both ziti and penne, you can see what they bring to their sauce pairings. It’s obvious that the sauce you choose to serve with your pasta deserves serious consideration. In a thin and oily marinara, however, they twirl easily onto your fork. The slippery strands of spaghetti, for instance, can get lost in a thick ragu. They can help separate pasta strands that tend to bind together and make them easier to manipulate. Watery sauces are great to use with thinner pasta types. The pasta stands up well to the texture of the sauce without breaking apart. Sturdy pasta varieties go well with thicker sauces. Pasta shapes and textures interact with their sauce in specific ways. Others are largely oil-based-such as pesto-which combines olive oil with pine nuts and garlic. Oil and butter sauces are called carbonara. Of these sauces, some are predominantly meat and vegetables mixed with a tomato base. There are tomato bases, cream bases, butter, and oil-if you start a true list, the options seem endless. You may have noticed that not all sauces fit into the same category. You’ve probably had quite a few pasta dishes in your day. When you think of ziti, you probably think of it as baked, which shapes how you consider its taste. The types of sauces they’re served with are completely different. This is where the true distinctions between penne and ziti come into play. Usually, this comes down to the type of sauce it is served with. Rather, the pasta flavor is heavily influenced by how it’s served. There is no distinct flavor that belongs solely to one or the other. The makeup of the pasta dough is the same. When cooked, it tends to turn soft and buttery, whereas penne retains more of its rigidity. Smooth versions of penne do exist, but they are not nearly as ubiquitous as the fluted variety. Penne is most often fluted with sharp, lengthwise ridges around its exterior. These two types of pasta also sport different textures. Penne, on the other hand, is cut at sharp angles, giving it a distinctive appearance. Slightly longer than penne, its tubular look is emphasized. So what’s the major difference between them? The largest physical distinction between the two involves the cut and texture. They clock in at slightly less than a quarter of an inch. Types like ravioli are folded and then cut.Both ziti and penne are roughly the same in diameter. Other pasta varieties, like spaghetti, are rolled out in sheets and then sliced. That means they are extruded, or pushed out, into a tubular shape by a pasta machine. Both types of pasta belong to the extruded pasta group. Ziti and penne-at first-seem quite similar to one another. Ziti and Penne: Differences and Distinctions You may wonder how they differ from one another-and what sauces best utilize their particular properties. They are two popular kinds of pasta used throughout the seasons in classic meals. You’ve most certainly heard of ziti and penne. In turn, this will affect the taste and experience of your meal. The type of pasta you choose to cook with will greatly impact the texture of your dish. Likewise, the meals they’re used in are selected carefully to balance the qualities of that particular variety. Each type of pasta was created with a purpose. While all pasta may start off with similar ingredients, they are not made to be interchangeable. It’s easy to believe that pasta is pasta, whatever the name or shape. Though there is a multitude of varieties in different styles and shapes, pasta can seem quite similar. Born in Arabia, it was perfected in Italy. Pasta is the quintessential comfort food.