I have to bring spaghetti and meatballs (pasta separate from sauce +
meatballs) to a dinner at my son's school tomorrow night.

They can keep food warm, but cannot cook on a stovetop. I'm not sure
whether they have regular ovens, convection, or just warming ovens.

Dinner is at 6:00; they want the food there by 5:30; it will take me
half an hour to get there and lug my stuff in to the school. So
basically, I have to cook my pasta over an hour before it will be
eaten

So...what's the best way for me (and the other pasta volunteers) to
keep the food hot, deliver it without hurting ourselves, and have the
pasta not turn out mushy and totally stuck together? They want the
sauce separate from the pasta.

Any ideas or experiences? I know it's kind of late to ask, but
figured whatever wisdom I can glean tonight will help, and anything
that comes later will be great to know for the future.

Thanks!
Chris