Pepperoni Spaghetti

Yield: about 12 to 15 servings

Ingredients

• 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

Instructions

1. Sauté onion, celery and bell pepper in olive oil until soft.
2. Combine milk, eggs and sautéed vegetables; set aside.
3. Mix together Ragu and tomato soup.
4. Cook spaghetti as directed; drain well.
5. Place in large baking pan.
6. Add milk, eggs and vegetables; mix well.
7. Place Cheddar cheese on top of spaghetti.
8. Place pepperoni over sauce and spread mozzarella cheese over pepperoni. (Layer; do not stir together.)
9. Bake at 350 degrees F for 1/2 hour or until fork comes out clean.
10. Let set for 15 minutes before cutting into squares.