Tonight my husband and I are having a party for 30 people - I am serving a baked pasta dish, spaghetti and meatballs and chicken marsala. I have a lot of pasta to cook. I've read on the internet that you can cook it ahead of time until it is just underdone, drain it, put it in a bowl with a bit of olive oil and toss slightly and store in fridge and then refresh in boiling water just before you plan to serve.
After making literally two gallons of sauce and 100 meatballs, I don't want ot screw the food up by having the pasta go wrong.
Have any of you cooked pasta ahead of time and if so, what was your method?