I Asked 5 Chefs To Name the Best Pasta Shape for Casseroles—They All Said the Same Thing

There is no more wholesome one-dish meal than a casserole. They sometimes get a bad rap (There were some pretty intense recipes back in the 50s), but casseroles can be unbelievably delicious. I would know; growing up with a Jewish mother (kugel) and an Italian father (ziti), I’ve had more than my fair share of cheesy, saucy baked meals.

Although casserole recipes vary in ingredients and flavor profiles, there is one ingredient many of them have in common: noodles. Which pasta shape you opt for in your casserole is important, not only because it's the main textural component of the dish but also because it’s a vehicle for sauce, cheese, and other ingredients.

That said, exactly which pasta cut one should use is a highly contested topic. So, I chatted with five of my favorite food experts to get their take on the best pasta shape for casseroles. Here’s what they said.

The Experts I Asked

• Erin Clarke: Creator of Well Plated and author of the bestselling Well Plated Cookbook and Well Plated Every Day
• Dan Pelosi: Chef and New York Times bestselling author of Let’s Eat
• Jennifer Pallian, BS, RD: Recipe developer and food blogger behind Foodess
• Rena Awada: Recipe developer and food blogger for Healthy Fitness Meals
• Jessica Randhawa: Recipe creator, photographer, and writer behind The Forked Spoon 

The Best Noodle for Casseroles, According to the Experts

While penne cut a close second, these chefs’ favorite pasta shape for casseroles is rigatoni. “The rigatoni family is superior to all other tubular shaped pasta,” explains Pelosi, “because it has a larger diameter, allowing everything to get inside the pasta easier, and more of it, too!” In essence, the reason why the chefs prefer this particular cut is due to its shape, large interior cavity, and surface texture.

“Short shapes with ridges and hollows, like rigatoni,” says Pallian, “are ideal for casseroles because they fill with the sauce, preventing all the liquid in the dish from pooling at the bottom. They really allow you to appreciate the different textures.” Randhawa also points out this pasta’s durability as a winning factor: “The substantial structure of these pastas holds up well during baking, which means they maintain a nice texture, absorbing flavors without becoming too soft."

In terms of versatility, Clarke (who is “team rigatoni all the way!”) says “Rigatoni’s perfect for bakes with tomato sauce, creamy casseroles, or anything loaded with cheese—for anything hearty and comforting, this shape is a win.” It is worth noting, however, that all the chefs agree with Awada’s warning, “This cut is perfect for baked dishes with thick, hearty sauces, but for lighter casseroles, you might want a more delicate pasta.”

Top Tips for Making a Pasta Casserole

While the chefs use rigatoni in many different casseroles, they all agreed there are two factors to consider regardless of recipe. The first is to “Undercook the pasta slightly—about 1 to 2 minutes less than al dente so it doesn't turn to mush in the oven,” suggests Clarke. Second, “Purchase pasta made with 100 percent durum wheat semolina; it has a higher protein and gluten content. This gives pasta a firm, chewy texture that resists breaking down during extended cooking.”