Pepperoni Macaroni

2 1/2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 large onion, chopped
1 can (15 oz) pizza
1 can (8 oz) tomato sauce
1/3 cup milk
1 package (3 1/2 oz) sliced pepperoni, halved
1 jar (4 1/2 oz) sliced mushrooms, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 cup (4 oz) shredded mozzerella cheese


Cook macaroni according to package directions. Meanwhile, in a skillet over medium heat, cook sausage and onion until meat is no longer pink; drain. Drain macaroni. In a large bowl, combine pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms, and olives.
Transfer to a greased 13in.x9in.x2in. baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese. Bake at 350 degrees for 15 minutes longer or until bubbly and cheese is melted. Yield: 8-10 servings


~Kaliste~