On Jun 11, 3:36*pm, Chris > wrote:
> 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.
>
Find out immediately if they have facilities to boil water. If so,
you can cook the pasta, drain it, toss it with a little oil, transport
it, and reheat it in boiling water. Pastorio used to claim quite
vociferously that pre-cooked, reheated pasta was great. He was blind
to reality but it gives you a guideline.

If they can't boil water for reheating purposes, I don't have any
idea. Maybe there are steam tables and you can use hot, if not
boiling water.... -aem