Costa Elbow Large, 5 Pounds, 4 Per Case

Costa Elbow Large delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Baked macaroni and cheese: Layer with cheese sauce and bake for a golden, bubbly casserole that feeds a crowd without the pasta breaking down.
Pasta salad: Toss chilled cooked elbows with vegetables, dressing, and proteins for potluck and deli case salads that hold their texture over time.
Soup and stews: Add directly to broth based soups and minestrone for a satisfying bite that absorbs flavor without turning mushy.
Casserole dishes: Mix with ground meat, tomato sauce, and cheese for baked family style casseroles and comfort food entrees.
Buffet and cafeteria service: Cook in bulk for self serve pasta bars, school lunch programs, and banquet side dishes.

Who Would Benefit

• Restaurants and diners serving baked pasta entrees or pasta salad sides
• School and institutional cafeterias needing bulk pasta that cooks evenly and holds on steam tables
• Caterers preparing large scale mac and cheese, pasta salads, or buffet accompaniments
• Churches and community organizations running potluck dinners and fundraiser meals
• Large families or meal preppers who cook in quantity and want a sturdy elbow shape for recipes that reheat well

Product Highlights

• Large elbow shape with more surface area and a firmer bite than standard small elbows
• 5 pound package size suited for batch cooking and foodservice portioning
• 4 units per case, 20 pounds total, for efficient bulk purchasing
• Made by Costa Pasta Montana, an established American pasta producer
• Holds shape through boiling, baking, and extended holding on steam tables
• Consistent cut ensures even cooking across the entire batch

Preparation & Use

Bring a large pot of salted water to a rolling boil. Add the desired amount of elbows and stir occasionally to prevent sticking. Cook 8 to 10 minutes for al dente texture, or 10 to 12 minutes for softer pasta suited to baked dishes. Drain well before incorporating into recipes. For baked macaroni and cheese, slightly undercook the elbows by one to two minutes since they will continue to absorb moisture in the oven. For pasta salad, rinse drained elbows under cold water to halt cooking and cool them quickly before adding dressings and mix ins.

Common Applications

Costa Elbow Large is a workhorse shape across commercial and home kitchens. It is the standard choice for classic American baked macaroni and cheese, where the larger elbow traps cheese sauce inside the curve. Deli operators rely on it for cold pasta salads that need to hold texture over multiple hours of display. School nutrition programs favor the large elbow because it is easy for younger students to eat and holds up well under holding temperatures. The shape also works in goulash, American chop suey, and tomato based stove top casseroles where a sturdy pasta is preferred over more delicate cuts.