Great question — answering as the UphillTech team:
You would end up going through a lot of gallon bags, so I wouldn’t recommend that. If you were going to take that approach, I would suggest instead using deep hotel pans, undercook the pasta slightly, shock in cold water, drain, toss in a bit of oil, and then place in the pans. The penne and macaroni will be the easiest to deal with, as strand pasta might be more difficult to extract from the pan to refresh in boiling water before serving. (You can also steam it to reheat if that would be easier, although it takes longer). If you’re adding hot sauce to the pasta, it only needs to be brought back to room temperature. As for quantity, it really depends on how hearty the sauce and toppings...
Full answer by Joe: https://cooking.stackexchange.com/a/126736 (CC BY-SA 4.0).
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