If you are only making these for a few people, then assembling all them while all of the layered components are first cooked and serving immediately is best. But if you are preparing them as a first course to a crowd, you can assemble them en masse on a sheet, cover loosely with foil and reheat. You could top the stack with a fourth layer of pasta, sprinkle some freshly-grated pecorino on top of it and finish the dish under the broiler.

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