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Nutrition Facts
Serving Size 1 (244g) Recipe makes 8 servings The following items or measurements are not included below: 1 1/2 cups pepperoni
Calories 419
Calories from Fat 110		(26%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 79mg		26%
Sodium 770mg		32%
Potassium 613mg		17%
Total Carbohydrate 57.8g		19%
	Dietary Fiber 2.3g	9%
	Sugars 11.7g
Protein 18.5g		36%
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⁽³⁾ RATE IT NOW Print Recipe

By: BigFatMomma
Jul 3, 2005

This was one of my favorites growing up. I still remember how it tastes! Guaranteed kid pleaser!

SERVES 8 (change servings and units)

Ingredients

1 cup milk
2 eggs
1 lb spaghetti, cooked and drained
2 (15 1/2 ounce) jars ragu spaghetti sauce
1 1/2 cups thinly sliced pepperoni
2 cups shredded mozzarella cheese

Directions

1
Preheat oven to 350.
2
Beat milk and eggs together, and toss with the spaghetti.
3
Spread spaghetti mixture in the bottom of a greased high-sided jelly roll pan or 11x18 roasting pan.
4
Top with spaghetti sauce.
5
Arrange pepperoni in rows over the sauce, and sprinkle with the cheese.
6
Bake for 30 minutes.
7
Let stand for 5 minutes before cutting into squares with a sharp knife or pizza cutter.

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Featured Reviews for This Recipe

From: newspapergal

On Sep 28, 2005

I halved the recipe with ease, baking it in an 8x8 pan. I used whole-wheat spaghetti noodles, turkey pepperoni and added sliced mushrooms to the pepperoni layer. This was good, but I think the sauce ratio is too much - I didn't use the amount called for and still had plenty. I also think it would benefit from adding some spices or maybe some parmesan to the noodle layer. This would be great to use up leftover spaghetti noodles, & I think kids would like it. I made this as part of Pick A Chef 2005

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From: Jeffsmom

On Sep 23, 2005

My son loved this!

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From: LonghornMama

On Oct 4, 2005

The kids and DH loved it, which is an automatic 5-star at my house! Very simple to put together and fun to eat which made it great for a busy baseball night. I used a sheet pan (about 12x17) with whole wheat thin spaghetti and one 26 oz jar of pasta sauce. Only put pepperoni on half, for the kids who only eat cheese, and used 4-5 cups cheese. My pan was full to the top. This is basic, kid-friendly recipe and other pizza type toppings could be added as desired. Thanks, BFM!

1 person found this review helpful

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