Creamette Mostaccioli Pasta

What it is

This is a type of dry pasta made from durum wheat semolina. It is shaped into short, hollow tubes with ridges on the outside. The ridges help sauces cling to the pasta, making it a popular choice for many dishes. This pasta is a pantry staple for many households.

How people cook with it

Mostaccioli is a versatile pasta shape that works well in a variety of baked and sauced dishes. It is a common ingredient in family meals.

• Baked pasta dishes
• Pasta salads
• Hearty sauces
• Soups

To prepare mostaccioli, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it is tender but still has a slight bite. Drain the pasta well. You can then toss it with your favorite sauce, add it to a baked casserole, or chill it for a pasta salad. The hollow shape and ridges are ideal for capturing and holding onto rich sauces.

How it differs from similar foods

Mostaccioli is similar to penne rigate, but it is typically cut straight across the ends rather than diagonally. The ridges on mostaccioli are also generally finer than those found on penne. This shape is often preferred for its ability to hold chunky sauces and for its texture in baked dishes.

Who it is for

Home cooks preparing family dinners and pasta salads will find this a convenient option.

How to keep the rest

Store unopened packages of mostaccioli in a cool, dry place away from direct sunlight. Once opened, transfer any remaining pasta to an airtight container to keep it fresh and prevent it from absorbing odors or moisture. Properly stored, it can last for a long time.

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