Your favorite. But otherwise, rigatoni is the most versatile pasta shape. Rigatoni (meaning ridged) will make any sauce cling to it. It shines in baked pasta dishes (pasta al forno). It's also substantial enough to get a nice crusty edge when exposed on top of a casserole.  Penne is similar to rigatoni. Also tubular and lined on the outside. It's my second choice for any baked pasta dish. It's a little less "substantial" than rigatoni.