Hi. I am cooking pasta with sauce and meatballs for a school dinner. We are planning to put the sauce, meatballs and pasta (penne) together in roasters for buffet serving. I need to make about 10 to 12 pounds of the pasta. How would I cook the pasta ahead and store so that I can just add to the warm sauce before we serve? How long would the pasta need to be in the sauce to complete cooking? Thanks for your advice!!