Below is a list of all known varieties for Ziti. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ziti (Bronze-Cut) | Smooth, straight tubes extruded through bronze dies, giving the surface a slight roughness for baked dishes. |
| Ziti (Gluten-Free) | Ziti made from alternative flours, providing a gluten-free option for baked ziti. |
| Ziti (High-Protein Blend) | Smooth, straight tubes made with high-protein flour. |
| Ziti (Large/Zitone Style) | A very wide version of Ziti, used for imposing baked pasta dishes. |
| Ziti (Mezze Ziti) | A shorter, half-length version of the Ziti tube pasta, commonly used in hearty soups and stews rather than baked dishes. |
| Ziti (Mezze Ziti, Smooth) | Smooth, half-length Ziti tubes, popular for soups and baked dishes. |
| Ziti (Mezze/Half-Cut) | Ziti cut into half-length tubes, perfect for everyday sauces and hearty soups. |
| Ziti (Smooth, Baked) | Ziti pasta specifically intended for baked dishes (Ziti al Forno), where the smooth surface allows for easier filling and slicing. |
| Ziti (Tomato Dough) | Ziti tubes infused with tomato puree for color. |
| Ziti (Tricolor) | Ziti featuring three colors for use in large baked casseroles. |
| Ziti (Whole Wheat) | Medium tubes made from whole wheat flour, suitable for heavy baked casseroles. |