It depends on timing.
Usually if I'm going to be gone most of the day, I'll make up the ingredients for the sauce and boil the pasta to almost al dente the night before. Then I'll put some olive oil on the pasta and throw everything into the fridge unmixed. When I get home, turn on the oven, put the sauce part in the microwave to heat up, then toss in the pasta, throw into a casseorole sprinkle with cheese and bake.
Other times, I feel ok just baking before I leave, letting it cool down some before putting in the fridge and then just reheating when I get home.
If you want something a little more formal, I've done Chicken in Tarragon Sauce.
Cut each chicken breast filet lenghthwise to create 2 thinner filet's. Season with salt and pepper and slowly poach in chicken stock flavored with tarragon and vermouth or white wine. Cook till the chicken is almost done. Put into an 8x12 casserole and it's fine to overlap, actually makes it look prettier. Cover with foil and put in fridge. Reduce your poaching liquid by half and then put in fridge. Before serving the next day, put the chicken breasts in a preheated oven still covered in foil. Reheat the poaching liquid and add enough cream to thicken. Pour over chicken once it is rewarmed. Easily comes together with a side of green beans and crock pot mashed potatoes or a side of rice.
Enchiladas are also easy to do before hand. You can do a tray of beef and a tray of cheese. Just bake when you get home. Serve with crockpot pinto beans and a premade cucumber, avocado, cilantro, tomato salad with a lime dressing.
