I know I can just make it ahead, chill and reheat. But really it is so lovely and fresh. If I tossed it and chilled it without baking, I'm afraid the noodles would absorb the sauce. I could assemble onsite and heat if I make the components ahead. A bit of a hassle but not too much. But I suppose I have to rinse the pasta to cool it. I guess that isn't the worst thing? But it will stick if I bring is separately. I have to serve on Sat. and I'm making 4x the recipe and putting it in a huge roasting pan.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)