16 oz. thin spaghetti
1/2 c. milk
1 egg, well beaten into milk
1/4 c. Parmesan cheese
1 (28 to 32 oz.) jar spaghetti sauce
3 oz. thin sliced pepperoni (or Italian sausage, crumbled or green peppers, ripe olives, etc.)
12 oz. Mozzarella cheese, shredded

Heat oven to 350 degrees. Cook spaghetti to desired doneness in unsalted water as package directs. Drain. Rise with hot water; drain well. Lightly grease 13 x 9 x 2 inch baking pan. In large bowl, lightly toss cooked spaghetti with milk, egg, and Parmesan cheese. Put into the 13 x 9 x 2 inch pan. Lightly spoon the sauce evenly over top. Place pepperoni slices (or other topping) on top of sauce. Sprinkle with the Mozzarella cheese. Bake at 350 degrees for 30 to 40 minutes until thoroughly heated and cheese is melted. Cool 10 to 15 minutes before cutting into squares.