When I'm making fiddly, time-consuming dishes with a lot of assembly time, like lasagna or stuffed shells, I make two batches at a time. It doesn't take much more time versus one batch because the sauce/noodle/filling prep time is basically the same, and it's not that big a deal to put in a little extra assembly time when you're already mentally in lasagna-making mode. Also, it's nice if a recipe as written leads you to have an extra half-pack of whatever left over. Example: today I am making Mexican stuffed shells to take to a potluck at work, and am making two pans so we can have one pan to eat at home. The recipe calls for ½ brick of cream cheese, and since we don't eat cream cheese much, that just invites the other half brick to sit around going bad. Two batches means one full brick of cream cheese used. Easy peasy. Alternately, if not for the potluck, I'd just freeze the other batch for later.