1 c. milk
2 eggs
1 lb. thin spaghetti, cooked and drained
2 (15 1/2 oz.) cans or jars spaghetti sauce
1/2 c. thinly sliced pepperoni
2 c. shredded Mozzarella cheese

Preheat oven to 350 degrees. Beat milk and eggs together; toss with spaghetti. Spread mixture in a greased jelly roll pan or roasting pan (11 x 8 inches). Top with spaghetti sauce. Arrange pepperoni slices in rows over sauce; sprinkle with cheese. Bake 30 minutes. Let stand 5 minutes before cutting into squares with sharp knife or pizza cutter. Makes 18 (3 x 4 inch) squares. Serves 8 to 10.