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The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.

A round or oval-shaped baking dish with a lid that is used to cook a wide variety of ingredients that are made into the food dish often referred to as a casserole.

The most common tube pasta shape. It is a narrow tube with a semicircular curved shape. There are several sizes available for use in a variety of dishes including soups, salads, and casseroles.

A pasta variety that consists of two short pasta strands that are twisted together into a spiral shape.

A fluted edge piece of pasta that has been rolled into a cone shaped flower. It is best when served with thick sauces or in casseroles.

A short s-shaped pasta tube that resembles a small corkscrew. Its slender, spiral shape makes it suitable for serving with sauces, in salads, and in casseroles.

A medium sized tube pasta similar to rigatoni. It is slightly narrower and the ridges on the surface of elicoidali are slightly curved around the tube, rather than straight as on rigatoni.

A short, curved tublar pasta with a ruffled edge that runs along the length of the outside curve. Suitable for serving with meat sauces and for use in casseroles, Creste Di Gallli is named for the crest on a rooster's head.

Thin tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. Penne pasta is approximately 1 ¼ to 1 ½ inches in length.