Mostaccioli also works well in a pasta bake. Now take your rigatoni with its crafted ridges. This is best served with chunkier sauces where the grooves invite the sauce to cling to the outside.

But there's a very close family member snagging its own portion of pasta praise, namely the very similar mostaccioli from ...

The Midwest’s love affair with the dish began with early 20th-century immigrants from southern Italy. Now, it’s a party staple Chicagoans proudly claim as our own.