Manicotti is very similar to cannelloni and the two types of pasta are used in much the same way. The difference between the two is related to the way that they were originally made, with manicotti being savory crepes, rather than pasta. Nowadays, the two are presented as types of pasta and are essentially the same (at least commercially). Instead, the names are used to refer to differences in the ultimate dish rather than the pasta itself.
Midolline is pretty similar to orzo, but it is teardrop shaped, rather than shaped like a grain of rice. As with orzo, this pasta is often used in soup and when cooked looks visually similar to rice. Alternative uses include having the midolline as part of a pasta salad or using it along with a larger type of pasta.
To me, pipe rigate looks like giant pieces of elbow pasta, although these are also sometimes described as a snail shell. Like in the image, one end is wide open while the other is flattened and mostly closed. Sauce will typically pool in these and it is easy for chunks of meat or vegetables to get caught in them as well. This makes the pasta especially good with creamy or chunky sauces and it is a poor choice of pasta for very light sauces.
From one side, this pasta looks a lot like some of the other spiral pastas, but that isn’t really the case. Instead, radiatori has multiple large ridges on one side, while it is partially open at the back. The pasta actually does get its name from radiators and is thought to have been created in the 1960s with that design in mind. This type of pasta can be used in any dish that would normally use fusilli or rotini.