Preheat oven to 375°F degrees.
Cook pasta 2-3 minutes LESS than package directions; drain and slightly cool
While pasta cooks, in a large bowl gently beat the eggs.
Mix 1 ½ cup Parmesan, ½ cup (2oz) mozzarella, pepper, parsley, and 2 tsp. oregano into the eggs until combined.
Add the pasta into the egg and cheese bowl.
Pour in the evaporated milk and stir mixture until combined.
Add mixture to a 3.5 quart Dutch oven and smooth the top.
In a bowl, combine the pizza sauce, 1 tsp. oregano, and ¼ cup Parmesan together.
Evenly pour sauce over pasta mixture, smoothing out the layer.
Sprinkle the remaining ¼ cup Parmesan over the sauce.
Add the remaining 1½ cups (6 oz.) mozzarella to the top layer, taking care to fill in any holes.
Layer the pepperoni in any desired fashion.
Sprinkle the remaining ¼ tsp. oregano over the cheese.
Cover; Bake for 25-30 minutes.
Allow to rest for at least 5 minutes before serving, allowing the pasta to firm up.
Garnish with additional fresh parsley if desired.
Slice, serve and enjoy.