Costa Ziti Cut Pasta, 10 Pounds, 2 Per Case

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

Uses

Baked ziti entrées: Layer with ricotta, mozzarella, and marinara in full-sheet pans for casseroles that slice cleanly and hold together on the line.
Pasta salads: Toss cooled ziti with vinaigrette, chopped vegetables, and proteins for bulk deli-case salads and catered lunch spreads.
Soup and minestra: Add to brothy Italian soups and vegetable stews where a sturdy tubular cut absorbs flavor without disintegrating.
Sauced pasta service: Plate with marinara, Alfredo, or meat sauces; the hollow center and ridged exterior grip thick sauces in every bite.
Buffet and catering: Cook in large batches for steam-table service, banquets, and buffet lines where pasta must stand up to holding times.

Who Would Benefit

• Restaurant kitchens running baked ziti, pasta primavera, or daily pasta specials
• Caterers and banquet halls feeding large groups from sheet pans and chafing dishes
• School and institutional cafeterias needing durable pasta that holds during batch cooking and holding
• Deli and prepared-food departments building bulk pasta salads for grab and go cases
• Food distributors and broadline suppliers stocking versatile dried pasta in 20-pound case quantities

Product Highlights

• 10 pounds per unit, 2 units per case, 20 pounds total per case
• Made from durum wheat semolina for firm texture and consistent al dente bite
• Ziti cut with smooth walls and hollow center that traps sauce inside each tube
• Holds shape through boiling, baking, and extended steam-table holding
• Costa Pasta Montana brand, milled and extruded for foodservice performance

Preparation & Use

Bring a large pot of salted water to a rolling boil. Add ziti and stir to separate. Cook 10 to 12 minutes for al dente, slightly less if the pasta will finish in the oven or on a steam table. Drain immediately and toss with sauce or cool under running water for pasta salad applications. For baked ziti, undercook by two minutes, combine with sauce and cheese, then bake at 375 °F until bubbly and golden on top. Uncooked pasta stores in a cool, dry pantry indefinitely; cooked pasta refrigerates for up to three days.

Common Applications

Ziti cut pasta is the standard choice for baked pasta dishes across Italian-American menus. Its tubular shape makes it the default for baked ziti with ricotta and mozzarella, and it works equally well in pasta e fagioli, wedding soup, and other brothy Italian soups where a smaller sturdy cut is preferred. In deli and catering settings, cooled ziti pairs with vinaigrette dressings and chopped vegetables for pasta salads that scale from quart containers to full hotel pans.