1 c. milk
2 eggs
1 lb. thin spaghetti, cooked
32 oz. spaghetti sauce
1 1/2 c. pepperoni, sliced
2 c. shredded Mozzarella cheese

Preheat oven to 350 degrees. Beat milk and eggs. Pour over spaghetti and toss. Pour in a greased 11 x 18 inch roasting pan. Top with spaghetti sauce. Arrange pepperoni; sprinkle cheese on top. Bake for 30 minutes. Let stand 5 minutes before cutting. Serves 8 to 10.