My ladies church group has been asked to cater a wedding dinner. It is a pasta bar for 250 people- 3 kinds of pasta, 3 sauces, 3 toppings (broccoli, chicken, cheese), salad and bread. My question is how much pasta to prepare of each kind? I think it is spaghetti, penne, and macaroni. Sauces are red sauce, alfredo sauce, and cheese sauce. Also, would it be best to cook the pasta the day before, shock it in ice water, put it in gallon bags with oil, and then reheat the next day? We've done mostaccioli before with the sauce mixed in, but never plain pasta where the guest adds the sauce.