Pepperoni Spaghetti

1/3 cup diced onion
1/3 cup chopped celery
1/3 cup chopped green bell pepper
Extra virgin olive oil
2 cups milk
3 eggs, beaten
2 cups Ragu spaghetti sauce
1 can tomato soup
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 1/2 cups thinly sliced pepperoni
1 pound thin spaghetti

Saute onion, celery and bell pepper in olive oil until soft.

Combine milk, eggs and sauteed vegetables; set aside.

Mix together Ragu and tomato soup.

Cook spaghetti as directed; drain well. Place in large baking pan. Add milk, eggs and vegetables; mix well. Place Cheddar cheese on top of spaghetti. Place pepperoni over sauce and spread mozzarella cheese over pepperoni. (Layer, do not stir together.)

Bake at 350 degrees F for 1/2 hour or until fork comes out clean. Let set for 15 minutes before cutting into squares.