1 (7 oz.) pkg. elbow macaroni (2 cups uncooked)
1/2 c. milk
1 egg, beaten
1/2 tsp. salt
30 oz. jar Prego spaghetti sauce
1/2 (10 oz.) can Rotel tomatoes and green chilies, well drained
1 pkg. sliced pepperoni
Green onion, chopped
1 can pitted ripe olives, sliced
1 tsp. Italian seasoning
2 to 3 c. shredded Mozzarella cheese

Cook and drain macaroni. Blend milk, egg and salt and add cooked macaroni. Spread into greased 9 x 13 baking dish. Combine Rotel tomatoes and chilies with spaghetti sauce; spoon evenly over macaroni mixture. Top evenly with remaining ingredients, except cheese. Bake in a 350 degree oven until hot and macaroni mixture is set, about 30 minutes. Add cheese during the last ten minutes of baking. Let stand 5 minutes before cutting. Makes 8 to 10 servings.