ellenskitchen.com/bigpots/bbentree1.html

That recipe makes just 100 moderate servings, uses canned diced toamtoes instead of pasta sauce. To allow for some seconds, increase the pasta to 8-10 pounds, you can get away with not increasing the meat..

Basically, I use 1 quart sauce per pound of pasta as a ballpark figure, and at least 25 pounds ground beef per 100. I like 1/2 to 1 pound cheese per pound of pasta, cheesy like =mac and cheese, yo can cut back if the budget does not permit.