Baked ziti - how far in advance can I make it?
So, I'm culling through recipes and comments on baked ziti, and I saw one that said the earlier you make it, the better. But I'm thinking that pasta, even cooked extremely al dente, would not really benefit from prolonged saucing before baking. I hope I am wrong about that, because it would be extremely helpful for me to be able to assemble these a few hours before baking, even 24 hours. I plan on boiling the noodles until just done, combining them with a sauce of san marzanos and sausage, layering saucy pasta/mozzarella/dots of ricotta/pasta/mozarella...any thoughts on how early I can do this?