1/2 pound spaghetti, broken up into thirds
1/3 cup seasoned bread crumbs
2 cups bottled spaghetti sauce
1 cup mozzarella cheese, shredded
4 ounces pepperoni, chopped
4 eggs, large, lightly beaten
3 tablespoons grated Parmesan cheese
In large saucepan of lightly salted water, cook spaghetti one minute less than directed on package. Drain.
Heat oven to 350. Coat 10 inch skillet with nonstick cooking spray. If handle is not ovenproof, wrap with foil.
Coat with crumbs. In bowl, combine spaghetti, pasta sauce, mozzarella and pepperoni. Stir in beaten eggs. Spoon mixture into prepared skillet. Bake in 350 degree oven 30 minutes.
Sprinkle with parmesean, bake until cheese is golden brown, 10 minutes. Let cool 10 minutes. Cut into 6 wedges.
6 Servings
1/3 cup seasoned bread crumbs
2 cups bottled spaghetti sauce
1 cup mozzarella cheese, shredded
4 ounces pepperoni, chopped
4 eggs, large, lightly beaten
3 tablespoons grated Parmesan cheese
In large saucepan of lightly salted water, cook spaghetti one minute less than directed on package. Drain.
Heat oven to 350. Coat 10 inch skillet with nonstick cooking spray. If handle is not ovenproof, wrap with foil.
Coat with crumbs. In bowl, combine spaghetti, pasta sauce, mozzarella and pepperoni. Stir in beaten eggs. Spoon mixture into prepared skillet. Bake in 350 degree oven 30 minutes.
Sprinkle with parmesean, bake until cheese is golden brown, 10 minutes. Let cool 10 minutes. Cut into 6 wedges.
6 Servings
