1 (7 oz.) or 1/2 of a 1 lb. pkg. Creamettes elbow macaroni (2 c. uncooked)
1/2 c. milk
1 egg, beaten
1/2 tsp. salt
1 1/2 c. spaghetti sauce
1 (10 oz.) can Rotel tomatoes with green chilies, diced or whole (cut up), well drained
1 (5 oz.) stick pepperoni, sliced
1 sm. green pepper, chopped
1 sm. onion
1 (4 oz.) can sliced mushrooms, drained
1 c. sliced pitted ripe olives
1 tsp. Italian seasoning
2 c. shredded Mozzarella cheese

Prepare Creamettes according to package directions. In medium bowl, blend milk, egg and salt. Add macaroni. Mix well. Spread evenly onto greased 15"x10" baking sheet. Combine tomatoes with spaghetti sauce, spoon evenly over macaroni mixture. Top evenly with remaining ingredients, ending with cheese. Bake at 350 degrees until hot and macaroni mixture is set, about 30 minutes. Let stand 5 minutes before cutting. Refrigerate and let flavor. 8 to 10 servings.