1 (8 oz.) pkg. Ronco Elbow macaroni, uncooked
1/2 c. milk
1 egg, beaten
1/2 tsp. salt
1 1/2 c. prepared spaghetti sauce
1 (10 oz.) can Rotel tomatoes & green chilies, diced or whole (cut up), well drained
1 (5 oz.) stick pepperoni, sliced
1 sm. green bell pepper, finely chopped
1 sm. onion, finely chopped
1 (4 oz.) can sliced mushrooms, drained
1 c. sliced pitted ripe olives
1 tsp. Italian seasoning
2 c. finely shredded Mozzarella cheese

Prepare Ronco Elbow macaroni according to package directions; drain. In medium bowl, blend milk, egg and salt. Add macaroni; mix well. Spread evenly onto greased 15"x10" baking sheet. Combine Rotel tomatoes and green chilies with spaghetti sauce; spoon evenly over macaroni. Top evenly with remaining ingredients, ending with cheese. Bake in a 350 degree oven until hot and macaroni mixture is set, about 30 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers. Makes 8 to 10 servings.