I'm bringing a pasta dish to a gathering Friday night. I make a great ragout/sauce/??? in which I brown ground turkey with white wine, porcini mushrooms and diced tomatoes. It comes out with a nice gravy, but it's not overpowering. I'm going to be making it the day before and we'll be re-heating it Friday night. (It's a gathering of pit musicians after a show - hence why I can't just bring it hot!)
I'm worried about the pasta absorbing all the liquid overnight and being dried out when we go to reheat the dish - am I right in worrying? If so - any suggestions on how to keep it from happening or what to do when reheating??