Ingredients: 1/2 tsp salt
1 cup milk...
2 eggs, beaten
2 large jars (28 oz jar) spaghetti sauce
8 oz pepperoni, sliced and quartered
8 oz pepperoni, sliced (for last topping before baking)
2 c. (or approx 1 lb) Mozzarella cheese, shredded
1. Preheat oven to 350*F. 2. Boil water with 1/2 tsp salt in large stockpot. 3. Add rigatoni and cook until al dente (do not overcook). Drain. 4. Spray 9x13-inch pan with nonstick cooking spray. 5. Pour drained rigatoni, milk, eggs, spaghetti sauce, and quartered pepperoni into pan. Mix well. 6. Top mixture with shredded cheese and sliced pepperoni. 7. Bake at 350* for 45 minutes or until mixture is hot and bubbly. Yield: 12 servings
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