What about ditalini? Those tiny tubes are for soup, you heathen. What about cannelloni? That’s a huge tube you have to stuff by hand, and we’re not sous chefs here. We’re tired people who just want dinner.
And please don’t use angel hair. I once saw a man put angel hair in a baked ziti recipe. He is now in prison for crimes against pasta. The sentence is ten years of mandatory spaghetti-only meals.
My Final Recommendation: Embrace the Macro
If I’m being honest, the best substitute is rigatoni from a good brand. Barilla, De Cecco, or that fancy Italian stuff that costs the same as a movie ticket. The ridges are your best friend. The size is forgiving. You’ll fool everyone, including yourself.
But here’s a shocking truth: 95% of home cooks can’t tell the difference between ziti and rigatoni in a blind taste test. I saw this in a study (okay, a TikTok experiment, but still). So stop stressing. Your family will eat it, smile, and ask for seconds.
Now go forth and substitute. And if anyone criticizes your choice, tell them a very serious pasta chef on the internet said it’s fine. That’s me. I’m the chef. You’re welcome.
