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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.
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