1 (12 oz.) pkg. of spaghetti
1 1/2 lb. of ground meat
1 sm. onion, chopped
1 sm. can of mushrooms (optional)
2 cloves of garlic, diced
1 tsp. of the following spices; oregano, rosemary, basil, chili powder, salt and
pepper
1 (32 oz.) jar of your choice of spaghetti sauce
1 lg. pkg. of Mozzarella cheese, shredded
1 pkg. of pepperoni slices
1 egg, beaten
1/2 c. milk
1 (9 x 13) pan
Pam spray of your choice

First Layer: Cook, drain, rinse the spaghetti. Place into the greased 9 x 13 inch pan. Next mix the milk and egg place over the spaghetti.

Second Layer; Brown the meat and drain. Add the seasoning, onion, mushrooms (drained), and place on top of the spaghetti.

Third Layer: 1 (32 ounce) sauce pour over the mixture.

Fourth Layer: Place the shredded cheese next.

Fifth Layer: Slices of pepperoni.

Cover the dish with tin foil. Refrigerate overnight or freeze for later. If overnight let set to room temperature or if frozen thaw in refrigerator.

Bake 1 1/2 hours at 350 degrees. Remove the foil the last 15 minutes of baking time. Let stand for 10 minutes. Cut and serve with a green salad.