1/3 cup dry seasoned bread crumbs
2 cups bottled chunky pasta sauce
1 cup shredded mozzarella cheese
4 ounces sliced pepperoni, chopped
4 large eggs, lightly beaten
3 tablespoons grated Parmesan cheese
In a large saucepan of lightly salted boiling water, cook spaghetti 1 minute less than directed on package, then drain. Heat oven to 350 degrees. Coat a 10 inch oven proof nonstick skillet with nonstick cooking spray. Coat with crumbs. In a bowl, combine spaghetti, pasta sauce, mozzarella and pepperoni. Stir in beaten eggs, then spoon mixture into prepared skillet. Bake for 15-20 minutes, until set and warmed through.
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