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Nutritional Information

1 cup cooked, penne

  • Calories 220
  • Calories from Fat 11.61
  • Amount%DV
  • Total Fat 1.29g2%
  • Saturated Fat 0.245g1%
  • Monounsaturated Fat 0.182g
  • Polyunsaturated Fat 0.444g
  • Cholestreol 0mg0%
  • Sodium 326mg14%
  • Potassium 63mg2%
  • Total Carbohydrate 42.95g14%
  • Dietary Fiber 2.5g10%
  • Sugars 0.78g
  • Protein 8.07g16%
  • Calcium 1mg0%
  • Iron 7mg39%
  • Vitamin A 0%
  • Vitamin C 0%

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Penne on Wikipedia:

For other uses, see Penne (disambiguation). ``Pennoni`` redirects here. You may be looking for Pennoni Honors College. Penne, uncooked (left) and cooked (right) Penne with sauce

Penne (pronounced /ˈpɛni/ [UK], or /ˈpɛneɪ/ [US]) is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning ``feather`` or ``quill``). In Italy, penne are produced in two main variants: ``penne lisce`` (smooth) and ``penne rigate`` (furrowed), the latter having ridges on each noodle. There is also pennoni (``big quills``), which is a wider version of penne.[1] The same or similar shape is also called mostaccioli (meaning ``little mustache`` in Italian, a form of penne lisce that is smooth, not ridged, in texture) and ziti (long hollow rods which are also smooth in texture and have square-cut edges; ``cut ziti`` are ziti cut into shorter tubes),[2] and can refer to particular dishes made from penne-shaped pasta. There is also zitoni, which is a wider version of ziti.[3] It can be somewhat difficult to differentiate between subtypes of penne in the USA, since regional differences in product naming can result in both ridged and smooth forms of penne being labelled interchangeably.[4][5][6] Penne is traditionally cooked to al dente and served with pasta sauces such as pesto and marinara. Penne is a popular ingredient in pasta salads. Penne makes an excellent and versatile pasta for many applications because of its very practical design. The hollow center allows it to hold sauce, while the angular ends act as scoops. Penne rigate's ridges allow it to hold still more sauce, as well as offering an alternative textural option for certain dishes; penne lisce offers a refined sensation to the palate.[7]

Dishes and names

The dish ``mostaccioli`` means the pasta served with marinara sauce and, sometimes, baked in a casserole, a staple[8] of American school cafeterias[9][10][11] and Italian-American weddings.[12][13][14][15]

The word mostaccioli can also refer to a kind of cookie, historically sweetened with grape must or mosto.[16]

Baked ziti is a popular baked Italian American casserole dish made with ziti macaroni and sauce. In many recipes, the ziti are first cooked separately while a tomato and cheese sauce is prepared, which may include meat, sausage, mushrooms, peppers, onions, and more. The cooked and drained ziti are then combined with the cooked sauce, which may be layered with additional varieties of cheeses, baked in the oven, and served hot.

Rigatoni Pomodoro is a relatively simple dish consisting of pasta tubes (penne rigate) served in a light tomato sauce with olive oil, fresh garlic, Parmesan cheese and fresh basil.[17]


^ ^ [1]Ziti/Zitti, ^ ^ Pasta shapes ^ [2]Mostaccioli definition ^ [3]What's the difference? Explanation and pictorial representation of the different types of penne ^ [4]Textural appeal of penne lisce ^ ^ ^ ^ ^ ^ ^ ^ ^ Mostaccioli cookie recipe ^ [5]Description of Rigatoni Pomodoro

External links

Wikimedia Commons has media related to: Penne Wikibooks Cookbook has a recipe/module on Baked ziti Baked ziti with turkey meatballs recipe at Baked ziti with sausage recipe at Special Penne Recipes