Rigatoni or tortiglioni for pasta bakes, but I do prefer noodle types like fettuccine, pappardelle or linguine. It depends on the sauce whether it is a tomato, cream or oil sauce. Quality counts and whether it's over cooked versus the shape of the pasta though. I'd rather have a small bowl of well cooked pasta than a large bowl of my favorite pasta shape. I had some mushed up penne once and it put me off penne for a while.