Manicotti vs Paccheri
Manicotti is large ridged tube for stuffing, the American cannelloni. Paccheri is very wide smooth tube, collapses flat when cooked.
Side by side, to scale
10 mmManicotti: 90 to 110 mm by 25 to 32 mm
Paccheri: 45 to 55 mm by 25 to 30 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Tubes | Tubes |
|---|---|---|
| Region | United States | Campania |
| Section | Large ridged tube for stuffing, the American cannelloni | Very wide smooth tube, collapses flat when cooked |
| Length | 90 to 110 mm | 45 to 55 mm |
| Width or diameter | 25 to 32 mm | 25 to 30 mm |
| Wall or thickness | 1 to 1.3 mm | 1.2 to 1.5 mm |
| Surface | Ridged | Smooth |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 20 to 30 min | 14 to 18 min |
| Brands with a page | not measured | De Cecco, Rummo, Garofalo, Mancini, La Molisana |
| Catalogue numbers | not measured | De Cecco no. 125, De Cecco no. 225, Rummo no. 111, Rummo no. 150, Rummo no. 152, Rummo no. 168, Rummo no. 195, Garofalo no. 83, La Molisana no. 316, La Molisana no. 321 |
| Cook time across brands | not measured | 12 to 16 min |
| Brand dimensions | not measured | Mancini: 30 mm long, 30 mm across |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 19 | 18 |
| Pairs with | Baked (al forno), Pomodoro, Meat ragu | Ragu napoletano, Frutti di mare, Baked (al forno), Norma, Meat ragu |
Manicotti
A stuffed tube under the oven. A smooth tomato sauce and cheese on top. The ridges hold a little more sauce than smooth cannelloni.
Paccheri
The huge bore traps whole pieces of squid, sausage, or braised meat and the flattened tube carries sauce on both faces. It wants a sauce with big pieces: seafood ragu, ragu napoletano, or a filling and the oven. A thin sauce leaves it empty.
Can you swap them?
Not a natural swap. They share 2 sauces: Baked (al forno), Meat ragu.
Only manicotti: Pomodoro.
Only paccheri: Ragu napoletano, Frutti di mare, Norma.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.