How do you successfully cook and then transport a pasta entree (large quantity) to an offsite location? The sauce usually disappears into the pasta and gets dry and pasta gets very soft. I have tried undercooking the pasta and using a lot of sauce but it still seems too soft and appears overcooked then. Could I toss the pasta with oil first so it doesn't absorb the sauce as much? What have you found to be successful way of "holding" pasta entrees?