3-4 cups of cooked spaghetti, cooled (depends on how thick a bottom you want or how much leftover spaghetti one happens to have on any given night)
1 large container of large curd cottage cheese
1 package of pepperoni
2 16-oz. packages of shredded mozzarella cheese
1 jar of tomato sauce (More or less depending on how saucy you like it)

Place the spaghetti in a 9x13 baking pan. Spread cottage cheese over the spaghetti. Pour the spaghetti sauce of your choosing over the cottage cheese. Layer the pepperoni on top of the sauce and then put the layer of mozzarella cheese on top of the pepperoni. (You can also add green pepper, onion and mushrooms in the layers somewhere for extra variety.)

Cook at 350° F until cheese starts to brown slightly.