Tortiglioni, are one of many varieties of maccherone, one of the oldest pasta originating from Naples. The name refers to its shape, which literally means to wrap in a spiral with a characteristic pattern from the lathe used in pasta production. Its best suited with full-bodied sauces; excellent served with succulent, meat-based sauces. It is suitable for oven-baked pastas.

Orecchiette are a variety of pasta typical of Apulia, a region of southern Italy. Their name comes from their shape, which resembles a small ear. In the vernacular of Taranto it is called recchietedd, or chiancaredd.

Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning “hole”, while bucato or its Neapolitan variant perciato means “pierced”.

Paccheri is a type of pasta in the shape of a very large tube, originating from Campania and Calabria. They are generally smooth, but there is also a ribbed version, paccheri millerighe. They can be served stuffed or not.

Cheesy, with a creamy B├ęchamel sauce, spinach, ricotta, provolone, and topped with prosciutto.