1 (16 oz.) pkg. rigatoni or penne pasta
2 large eggs
1 c. whole milk
1 c. shredded part-skim Mozzarella cheese (4 oz.)
1 c. grated Parmesan cheese (3 oz.)
1 (15 oz.) container part-skim Ricotta cheese
4 oz. sliced pepperoni, cut into slivers (1 c.)
1 (10 oz.) pkg. frozen peas
1/2 tsp. salt
1/4 tsp. ground black pepper

Heat large covered saucepot of salted water to boiling over high heat. Add rigatoni and cook as label directs.

Meanwhile, preheat oven to 375°F. Grease 3 to 3 1/2-quart casserole (about 2-inches deep) or 13 x 9-inch glass baking dish.

In large bowl, with wire whisk, lightly beat eggs. Stir in milk, Mozzarella cheese, Parmesan cheese, Ricotta, pepperoni, frozen peas, salt and pepper until well combined. Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Transfer rigatoni mixture to prepared casserole.

Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set. Let stand 5 minutes before serving.