I am planning a luncheon at my church and we are having a pasta bar. Three Sauces and three pastas. Marinara, red sauce w/ meatballs and alfredo will be served with spaghetti, linguine, and we are considering a ravioli. I will be serving 200 - 250 people. My question is... how is the best way to prepare and serve the pasta? We absolutlely do not want to mix pastas and sauces. We want people to chose their own pasta and sauce. May I cook it the day before until just al dente, then the next day submerge in boiling water to re- heat? Problem: school and church kitchen are both a distance away from where we are serving, can roasters be used to keep pasta warm? Should I use olive oil to keep pasta from sticking? Last, can anyone give me a ballpark on how much pasta and sauce to prepare?