Tube-shaped pasta varieties are a favorite for baked pasta dishes. 

The hollow structure of these varieties of pasta allows them to trap and hold onto sauces, ensuring that each bite is flavorful. 

Mostaccioli and ziti fall under the category of tube-shaped pasta.  

Both pasta varieties have a cylindrical form of similar size with a wide diameter, and they can even be used interchangeably in baked pasta recipes.  

However, each of these pasta varieties have certain features which can be used to tell them apart. 

In this post, we are going to explore the difference between mostaccioli and ziti.  

What is mostaccioli pasta?

Mostaccioli is a type of pasta that originated in the Campania region in Italy.  

It is characterized by its large tubes with diagonally cut ends. Mostaccioli is actually a variety of penne pasta known for its smooth surface.  

Mostaccioli can also be known as penne lisce.  

To make mostaccioli, durum wheat semolina is commonly used to create a dough, which is then shaped into distinctive tubes. The pasta is typically dried before being sold. 

The pasta’s shape is designed to hold sauces effectively, making it a popular choice for hearty dishes. 

This pasta is versatile and can be used in various recipes. It is often paired with robust sauces like marinara or meat-based sauce.  

Mostaccioli can also be combined with cheese and baked to perfection. 

Substitutes for mostaccioli include penne or rigatoni, both sharing a similar tubular shape that can withstand hearty sauces. 

What is ziti pasta?

Ziti is an Italian pasta that originated in Southern Italy.  

It is made from durum wheat semolina and water like mostaccioli. 

The pasta is traditionally produced by extruding the dough through a machine, forming long, hollow tubes. 

Ziti has a cylindrical shape with square-cut ends.  Its smooth surface makes it ideal for capturing and holding various sauces. 

Popular recipes using ziti include “baked ziti,” where the pasta is combined with ricotta, mozzarella, and marinara sauce, then baked until bubbly and golden.  

Ziti is also commonly used in pasta salads, casseroles, and dishes with chunky meat or vegetable sauces. 

Substitutes for ziti include penne or rigatoni, which share a similar tubular shape and can be used interchangeably in many recipes. 

Difference between mostaccioli and ziti

You can tell these varieties of pasta apart simply by taking a look at their ends.  

Mostaccioli typically has diagonal cuts at both ends, creating a slanted or pointed appearance, while ziti has straight-cut ends, resulting in a more uniform cylindrical shape.