My favorite gluten free shaped pastas are by Barilla and Tinkyada. They are allergy friendly too! Both brands' gluten free shaped pastas are free of the big 8 allergens.
Barilla's gluten free pastas aren’t mushy, have a pleasant flavor and can be cooked al dente. They have a bit of a bite and texture to them like a whole wheat pasta so I tend to like them better with heavy sauces or in casseroles. Barilla's pastas are made with a mix of rice and corn.
The Tinkyada brand's gluten free shaped pastas are also great, just DON’T overcook them! That is the key to all gluten free shaped pastas, but especially the Tinkyada. Under cook them slightly to be certain they will be tender, but not mushy. They are a bit delicate and lighter, so simple light sauces are perfect for this pasta. They taste more like traditional white flour pastas than other gluten free pastas I've tried. Tinkyada pastas are made with only rice flour, rice bran and water. Egg free, dairy free, gluten free, soy free and nut free pasta, what more can you ask for? Oh- and many varieties are organic too;-)
Both of the pastas are great in casseroles & kugels, but barely cook them before baking them in a casserole otherwise they will get mushy. They will continue to cook and absorb moisture as they cook in the oven, so you also need to be sure that your casseroles have plenty of sauce or it will come out dry. Both gluten free pastas are also great in my Pasta with Peas and Bacon.
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