We do about 3 spag dinners a year as fundraisers. Sauce is cooked ahead and kept on stove in double boiler. We make the pasta ahead and leave it in water (covered) in the fridge. We find it better to NOT put oil in the water as it serves as a buffer between the pasta and sauce and the sauce doesn't stick as well. have the pasta in a colander (china/cone) and dip into hot water and drain. We also serve a breadstick from Sysco that we put a little butter and garlic on.

Another idea is to approach all of the restaurants in your area to donate food items or money to help defray the cost of the food. Usually the local dairy will provide their products, etc.

Good Luck and Have fun, Lisa