1 (16 oz.) pkg. spaghetti noodles, cooked, drained and cut into 2-inch pieces
1 (16 oz.) tub small-curd cottage cheese
1 pkg. sliced pepperoni (I use Hormel)
2-3 cups shredded Mozzarella cheese
2 (24 oz. ea.) jars meat spaghetti sauce (Ragu)
2 (4 oz. ea.) cans sliced mushrooms, drained (optional)

Preheat oven to 350°F. Grease the bottom of a 9x13-inch casserole dish.

Spread one cup of spaghetti sauce over the bottom. Cover the sauce with one-half of the noodles. Cover the noodles with one-half of the cottage cheese. Cover this with one-third of the Mozzarella cheese. Cover with two cups of sauce.

Lay out one-half of the pepperoni slices over the sauce, and one can of drained mushrooms (if using). Top with remaining noodles, then remaining cottage cheese. Cover with another third of the Mozzarella, then two cups of sauce.

Cover with remaining pepperoni and mushrooms. Top with sauce and remaining third of Mozzarella.

Bake at 350°F for about 45 minutes until hot and bubbly and cheese is melted.

Makes 6 to 8 servings.

Submitted by: Kathy Coons