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Ziti is an extruded pasta. It is smaller than rigatoni, but larger than mezzani. Ziti may have smooth sides, but the addition of the word rigati (meaning "ridged") denotes lines or ridges on the pasta's outer surface. Ziti is similar to penne, but often has ends cut in a straight line versus diagonally. Penne are usually a little narrower and the ends are cut diagonally, suggesting a quill pen. Ziti are often stuffed and baked, where penne are sauced or used in pasta salads. Ziti in the US is most commonly associated with the Italian-American dish of baked ziti. In Sicily it is traditionally served at a wedding feast.

Ziti is the plural form of zito, meaning "bride" or "groom" in Sicilian dialect.^[1]

References

^ Oretta Zanini (2009). Encyclopedia of Pasta. University of California Press. pp. 315–316. ISBN 978-0-520-94471-8.

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[1] Oretta Zanini (2009). Encyclopedia of Pasta. University of California Press. pp. 315–316. ISBN 978-0-520-94471-8.

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 [[Image:Baked Ziti.jpg|thumb|right|275px|[[Baked ziti]]]]
+[[File:Pasta 2006 1.jpg|thumb|left|Thin varieties of Italian [[pasta]]]]
 '''Ziti''' is an extruded [[pasta]]. It is smaller than [[rigatoni]], but larger than [[mezzani (pasta)|mezzani]]. Ziti may have smooth sides, but the addition of the word {{lang|it|rigati}} (meaning "ridged") denotes lines or ridges on the pasta's outer surface. Ziti is similar to [[penne]], but often has ends cut in a straight line versus diagonally. Penne are usually a little narrower and the ends are cut diagonally, suggesting a quill pen. Ziti are often stuffed and baked, where penne are sauced or used in pasta salads. Ziti in the US is most commonly associated with the [[Italian-American cuisine|Italian-American dish]] of [[baked ziti]]. In Sicily it is traditionally served at a wedding feast.