Which store bought pasta shape would work best?

Hi Sarah! Any wide ribbon like pappardelle or tagliatelle would be great, or a tubular pasta like rigatoni that can catch a more rustic sauce like this one. I hope you enjoy it!

I would use whatever pasta I happen to have in the house. Even wide egg noodles would be interesting. The sauce is more than enough work.

I would use pappardelle or lasagnette.

Since this is untraditional, you might consider using wonton wrappers too, either whole or cut into smaller squares.

Or, if you don't really need the sheets of pasta experience, fettuccine or tagliatelle would either do quite well with this sauce. (I totally get your point re making the pasta not an option at the moment.) ;o)

I would use lasagna sheers, cut to the recipe instructions.