1 (7 oz.) or 1/2 of a 1 lb. pkg. elbow Creamette macaroni (2 c. uncooked)
1/2 c. milk
1 egg, beaten
1/2 tsp. salt
1 1/2 c. prepared spaghetti sauce
1 (10 oz.) can Ro-Tel tomatoes and green chilies, diced or whole (cut up), well drained
1 (5 oz.) stick pepperoni, sliced or sauteed Italian sausage
1 sm. green bell pepper, 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 Creamettes according to package; drain. In medium bowl, blend milk, egg and salt. Add macaroni; mix well. Spread evenly into greased 9x13 dish.

Combine tomatoes and green chilies with spaghetti sauce; spoon evenly over macaroni mixture. Top 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.