I hope some parents can help us out. We are having 40 (or more!) people to dinner and want to serve spaghetti. Most people like it, it's cheap and almost everyone can eat it. But our problem is that our stove is REALLY small. You can fit one big pan and maybe 2 little ones on at the same time. The oven is tiny too. Sooo how do we make that much spaghetti? I know restaurants can't make the spaghetti from the beginning every time someone orders or it would take forever. Do they precook it somehow? How would you heat it up without it getting mushy? Thanx to anyone who can help us out!