16 oz. spaghetti
2 eggs
1 cup milk
1/3 cup freshly grated Romano or Parmesan cheese
1 teaspoon crushed oregano
1/2 teaspoon garlic powder
salt and pepper, to taste
1 (24 - 26 oz.) jar spaghetti sauce
12 oz. shredded Mozzarella cheese
sliced mini meatballs (store bought type, thawed)
sliced pepperoni
sliced black olives
sliced mushrooms

Preheat oven to 350°F (325°F for glass) and coat 9-inch spring form pan with cooking spray. In large stock pot, cook spaghetti in boiling salted water al denté. Drain and put into large bowl.

In small bowl, beat eggs and milk together along with grated cheese, oregano, garlic powder and salt and pepper, to taste. Pour over spaghetti and mix together well.

Pour spaghetti mixture into prepared spring form pan. Smooth top with back of large spoon or spatula. Spoon sauce over top of spaghetti mixture. Sprinkle with shredded Mozzarella cheese. Add pizza toppings.

Bake for 35 minutes. Run knife between cake and sides of pan to loosen. Cool 15 minutes on wire rack before removing pan sides and cutting.

Makes 8 servings.

Submitted by: Rose