Giada’s favorite way to use taccole is an homage to the Italian roots of mac and cheese, which was first documented in a 13th-century cookbook using broken pieces of lasagne sheets. Taccole’s flat squares work well layered into any pasta casserole, and are a hearty choice served with rich meat-based ragus. In its home of Campania, it is traditionally served with beans or chickpeas.
Setaro does not include a cooking time on their pasta bags; they recommend that savvy cooks should start tasting the pasta after about 10 minutes of boiling to catch it at the perfect al dente texture. For baked dishes, take a couple of minutes off the cook time and drain the pasta when extremely al dente, since it will finish cooking in the oven.