For roaster issues, read "Big Lasagna in an 18 quart Roaster", in the spaghetti article:

www.ellenskitchen.com/bigpots/plan/sphagetti.html

If refrigerated, it takes 2 1/2 to 3 hours- cooks faster than lasagna. Check temp in middle for 165, turn down to 180 as soon as it reaches that temp.

The 300 degree temp and the preheating are what avoid scorch. You can cook faster/hotter, but it risks scorch.

I suggest you either do a baked pasta, sauce already on, or consider a rice pilaf, which can also be baked to prepare. Either is easier than loose pasta with a separate sauce for this many people.

160 people.
20 lbs of roast beef- I would do 40.
25 lbs of meatballs-OK none left
12 lbs of kielbasi- 20 pounds
chicken fingers- 10 pounds

20 lbs of pot salad- I would do at least 40 pounds.

Ziti-14 pounds dry (14 9x13, or 6 "full trays" catering style)

caeser salad- see plan for 100 page, do 1 1/2 times the amount for 100

www.livelovepasta.com/2011/07/homemade-ravioli/

As you seal, be sure you eliminate air in the pocket that contains the filling.

Cut the ravioli into rectangles using either a pizza cutter or a sharp knife, and press again to seal completely. A fork is good here.

If you want to cook your ravioli immediately, that them dry a bit, just drop them into boiling salted water for 3 to 4 minutes. If you want to save them or store leftovers, dust them with a little flour or fine cornmeal and let them sit for a few minutes, so they won’t stick together. Lay them in a single layer in a plastic bag and store in the refrigerator for up to a week, or in the freezer for a few months.

John, from the time it comes out of the oven until the last is eaten should be no more than 4 hours total max, for safety's sake. Try your recipe, family size, and see how it actually does under the same conditions. You might have to tweak the menu, ratatouille instead of eggplant Parm for example. If you use a moist recipe for the ziti and keep covered until served, it should be OK for the length of a safe hold

Fir a group this size you need 4-6 serving lines, can be 2-3 double sided table lines; 3-4 people overseeing the kitchen/food and about 12-18 people out front to set up, serve, and clean up the party.

pasta casserole as main course:

Make 2 9x13 dishes meatless for vegetarian or non-meat eaters, in a crowd this size you will have some. Label them at the line.

1 1/2 pounds ziti plus 1 1/2 pounds cheese (divided) and 3 pounds ground beef serves 18; 5-6 cups sauce, depending on how wet you like it, seasoning to taste. Makes 2 9x13 pans.

When making baked pasta dishes, I spray the pans and then coat with Kraft-style grated Parmesan before filling.

Let the dish rest out of the oven for 10 to 15 minutes before serving so the noodles absorb the liquid.

I am expecting 30 people. My plan was to make 3 lbs (measured dry) ziti, 3 lbs (measured dry) mac and cheese, and 2 lbs of ground beef meatballs in the crockpot. There will also be cheese, crackers, crudite, fruit, salad, bread and dessert.

Is this way too much pasta?

baked ziti,
baked chicken broccoli alfredo,
For 86 people, you want about 10 pounds pasta, you could do 1/2 and 1/2 if there is meat in the ziti, or 6 chicken, 4 ziti if meatless- do make at least 1 meatless for any vegetarians

finger sandwiches, 2-3 per person, 2 plenty if you add bread below

potato salad, 3 gallons
Caesar salad, 3/4 the amount for 100 from the plan for 100 page, plus a head or 2 more,

Maybe add 10 pounds good Italian bread, a couple of quarts dipping oils on the tables?

It takes about 1 quart sauce per pound dry pasta. usuall 2/3 meat, 1/3 not. It takes 1/2 to 1 pound cheese per pound dry pasta.

pasta, about 14 pounds
sauce, 1 quart per pound dry pasta, both times
cheese, 1/2 to 1 pound per pound dry ziti

meatballs, 16-20 pounds

salad mix, use plan for 100, do 3/4 the amount for 100

The recipe I use is at the bottom of the breakfast planning page.
www.ellenskitchen.com/bigpots/plan/bfast100.html

Also, a pan or two needs to be made chicken-less for any vegetarian guests, with 160 there will be some. Does that count include the wedding party?

With 160, you need at least 2 serving lines and 3 would be better.

Please consider adding roasters as well as some room temp meal additions (such as room temp roasted veg, Italian style; and/or having some dishes drop off catered by a local restaurant or caterer.

What do you recommend for a youth group Christmas party on a budget.

How much pasta? Ricotta? Mozzarella? Parmesan? Sauce?

I would do 25 pounds pasta if this is the main dish.
About 1 1/2 pounds Parm for topping, 1 quart sauce per pound, 1/2 to 1 pound cheeses (ricotta and mozzarella) per pound.

Allow 2 rolls per person, or 1/2 a baguette. For the salad, do about 1 3/4 the amount for 100- on the plan for 100 page- it also has dressing guidelines.

I would add one dish of veg, such as broccoli, mixed Italian blend, etc. 32 pounds.

We also have some that is frozen in the half sized catering pans. How would we handle that?

Thawing option. You can remove the pasta from your freezer and thaw it in your refrigerator for no more than 48 hours before cooking. This speeds up the cooking times of larger serving size varieties.

Preheat your oven to 400 degrees Fahrenheit for these large pans.

Set the aluminum foil pans on baking sheets- they can fold and collapse, spilling hot food all over, when you take them out if you don't support them. The half pans are fine as is.

Make an aluminum foil lid and set it onto each large pan of pasta, not sealed, just forming a tent over the pan.

Set the baking sheet and pasta in your oven. Bake thawed larger sizes for about 50 to 60 minutes, and frozen larger sizes about 1 hour and 40 minutes, removing the shielding tent during the last 15 to 20 minutes of cooking.

Insert a meat thermometer into the center of the lasagna to ensure that the internal temperature of any size lasagna is at least 160 degrees Fahrenheit before removing the baking sheet from your oven.

When done, remove the pasta from your oven. Allow larger sizes to sit for 15 to 20 minutes before cutting and serving them. This is important! it makes a big difference in the appearance of the dish when served.

For each 8, in a 9x13 pan or other 3 quart casserole
pasta, 1 pound per 8- cook al dente, as it cooks further in the sauce

sauce, 36-48 ounces (1 1/2 quarts)- or use about a quart of sauce mixed with 2 cups of petite diced tomatoes in juice, for a chunkier experience. This REALLY depends on how juicy you like it, and understanding that if it is made ahead and refrigerated before baking, you use the larger amount, as it is absorbed.
tablespoon basil and Italian herb mixed in, crushed garlic is up to you.

ricotta cheese, 12 ounces (or use 1 cup plus 1 egg)
mozzarella cheese, 1 pound shredded (I prefer cubed, little pools of cheesy goodness)
Parmesan cheese, 1/4 cup,
mix together 1/2 the mozzarella, the ricotta and the Parm , stir in the noodles.
Divide in 2. Layer in a pan that has been non-stick sprayed and dusted with grated Parm; 1/2 the noodles, sauce, 1/2 the remaining mozzarella; remaining noodles, sauce, remaining mozzarella, bit of Parm
Parmesan cheese, topping, 1/4 cup- Actually, I like little fresh mozzarella cubes better for topping...)

Bakes in 25 minutes in preheated 350 oven if freshly assembled; allow 40 minutes, and cover for at least 1/2 the cooking time if refrigerated.
Let stand at least 5-10 minutes before serving.

Appetizers: Cubed Cheese/Crackers/Grapes tray(s) (Possibly apple slices)

Main Buffet: Tossed Salad with choice of Ranch or Italian dressing, Baked Ziti, Chicken Alfredo, (I plan on doing at least one pan of each as vegetarian) Tavern Ham (I've already ordered 2 18lb hams each slice will be pre-sliced into quarters) Green Beans (I purchased 4 #10 cans), dinner rolls.
There will be deserts, but I already have that taken care of with the baker.
The Ziti & Alfredo will be made in 1/2 size pans.
We will have 3 buffet lines, with both sides going, however guests will be serving themselves.

Tossed Salad with choice of Ranch or Italian dressing, you can use the plan for 100 to get amount. Do have 1/2 low fat Ranch for the Ranch.
Baked Ziti, Chicken Alfredo, (I plan on doing at least one pan of each as vegetarian)
Total 15 pounds pasta. Usually splits 2/3 red, 1/3 white, but the ham may throw it off some- you know your neighborhood better than I do.
1 quart sauce per pound. 1/2 to 1 pound cheeses per pound
The Alfredo style sauce on the site holds very well.
Tavern Ham (I've already ordered 2 18lb hams each slice will be pre-sliced into quarters) , assuming bone in, plenty. Be sure you have at least both spicy and yellow mustard on the tables, as well as maybe a raisin or pineapple sauce
Green Beans (I purchased 4 #10 cans), I would make at least 6 cans, and something a bit jazzy, such as tomatoes and onion, or almonds, or even ellen's better green bean casserole on the Big Pots page 2 1/2 times recipe)
dinner rolls, get good ones, 12 pounds per 100, 2-3 pounds butter per 100
There will be desserts, but I already have that taken care of with the baker.

We will have 3 buffet lines, with both sides going, however guests will be serving themselves.
Plenty- 2 doubles would be fine, if the dessert table and the beverage table are separate.

COLD Drinks:
Tea, Sweet Tea, do 9-12 gallons, 1/4 unsweetened
Lemonade, 8 gallons
Currently, infused water is frequently appearing (citrus, and/or cucumber with mint);
HOT Drinks :
Coffee & Hot water with options to make hot chocolate or hot tea. Use the reception level coffee estimate

www.ellenskitchen.com/bigpots/plan/bevmisc100.html

Consider adding one item to the appetizers, it just seems to go well with 3
With a meal, it is important to have an appetizer plan, and here is why:
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

A simple and no-trouble platter is circles of dolmas with cubes of feta cheese and olives in the middle and trim of roasted pepper strips or sweet cherry peppers or grape tomatoes. Colorful and easy- you would get 3 cans of 60 dolmas (I like Aegean or Aetna brand, about $8 a can), drain, and drizzle on good olive oil and some lemon juice after they are arranged; cube the rinsed feta (6 pounds) and dress with a little olive oil and chopped fresh dill. Olives/cherry peppers or pickled veggies, 1 gallon. Finish arranging the platter and wrap in Saran wrap, can be prepped day before. All the items can be found at any Middle Eastern grocery and most restaurant supply stores, and yummy.

Appetizers:
Cubed Cheese 8-12 pounds per 100, some could be logs or spreads
Crackers, 6 pounds per 100
Grapes tray(s) (Possibly apple slices), use the fruit tray page
See ideas above for some other possibilities...

Salad; bread; chesses board; shrimp cocktail
sweet tea and unsweet tea; water; beer and wine

cake and coffee

Salad; 2/3 the amount for 100 from the plan for 100 salad section
bread; 8-9 pounds bread

cheeses board; 6 pounds, 4 pounds crackers
shrimp cocktail, 12 pounds shrimps, 1/4 cup cocktail sauce per person- A Mexican shrimp cocktail is less expensive, serve in shooters.

sweet tea and unsweet tea;
water;
beer and wine
For all of these, see the beverage planning page; you have to estimate the approximate number of beer drinkers and wine drinkers.

I have a retirement party/confirmation party at church this Sunday.

I am having baked ziti, meatballs, sausage, fried chicken, roasted potatoes, garden salad and rolls.

Can you walk me through total quantities needed? I figured I would do the ziti based on 70, the meatballs and sausage i figured on 20# raw meat each (not including the ingredients) and 80 people for the fried chicken at 1 piece per person. 10# each of white potatoes and sweet potatoes. The salad on 70 people.

What do you think?

I want to serve 200 guests- and want to bake it in 18 qt roaster ovens. I'll have access to as many as needed. I'm wondering if I can increase the recipe to 5 times as much per roaster pan? Or only 4 times as much. Or should I alter the amounts of cheese/sauce for making a larger quantity?

IT will take about an hour 20 min from cold to heat through. Check temp in middle with quick read thermometer- 165-180 before serving.

It does not serve 8, rather about 6. So you want 5-6 roasters full (6 if teens/ young adults). I would make one with veggies and olives, meatless, because you will have some vegetarians in the group. Label it. With 200 guests, plan 3 serving lines or 2 double sided serving lines.

Basically, as a side diish, 10-12 pounds pasta, 1 quart sauce per pound, 1/ to 1 pound cheese per pound. There are many tasty recipes on he spaghetti page and in basic budget entrees in big pots.

If i is the main dish do 14-16 pounds.