what Is the best way to reheat large quantities of pasta

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I need to make several trays of a pasta dish a couple of days ahead of time

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Freeze the sauces. Cook your pasta fresh before serving and mix with the reheated sauce.

Cooking a big pot of pasta takes ten minutes once the pot's hot. It's the sauces you spend an hour or two on that take a while.

There's always a chance dairy based sauces can separate when heating, especially reheating. I've made shrimp or crawfish fettuccini in quantity for parties and have always done so in an appliance called a Nesco. It is a cooker that can hold up to 3 gallons of product and can act as an oven or warming platform to reheat food. Mine is 3 gallons and my brother-in-law has a newer one that holds 4 gallons.

I usually make it fresh on site to avoid your dilemma, but have also used it to warm up pre-made dairy based food, but do so slowly under low to moderate heat and never stray too far from it to keep it mixed.

The good thing about the Nesco is it has a base container that you can add an inch or so of water to it and set the warming/cooking pan into it and the steam of the water helps keep things nice and moist, or you can just cook with no water if that works for you.

The long and the short of it is that I need to have a dish ready for 5pm to serve. I don’t get off work until 3-3:30ish. I want to be able to make a pastalaya or Alfredo and put it in a baking pan, refrigerate it overnight, and pop it into an oven for 30-45 minutes prior to service.

Is this unreasonable? I honestly have never tried to reheat pasta.