chafing dish volume
I have been asked to make a based pasta dish for an event in a disposable chafing dish. (I don't know how many servings are required, since others are also making dishes - the instructions were to make it in a disposable chafing dish). I plan to make this: https://food52.com/recipes.... I plan to make it in a shallow, full size disposable chafing dish with dimensions of 19 5/8 in x 11 5/8 in x 2 3/16 in. Does anyone know whether doubling the recipe will work, or if I should make 250% or 300% of the recipe? Also, when I increase the recipe, should I increase the sauce ingredients less than proportionately so that the dish is not too soupy? Thank you in advance!