I like different shapes with different dishes, too. I like penne with saucy dishes since the sauce gets inside the pasta. Bowties are sturdy, so I like them in dishes that are cooked longer. Rotini is easy to fork, so I like it in pasta salads. Mac and cheese gets elbow macaroni. I'm not a fan of fettucini or egg noodles because they are often mushy. Shells are good with tuna casserole because sauce and tuna get inside. I'm just realizing that I have thought too much about this!
