Mostaccioli With Bacon And Mushrooms

• 6 to 8 slices bacon, cut up
• 2 (4.5 oz.) jars whole mushrooms, drained
• 1/2 (1 lb.) pkg. mostaccioli, uncooked
• 3/4 c. half and half
• 1/3 c. butter or margarine
• 2 tsp. parsley flakes
• 1/2 tsp. salt (if desired)
• 1 small garlic clove, minced
• 6 to 8 drops hot pepper sauce
• 1/3 c. grated Parmesan cheese
• 1/4 c. sliced green onions

1. In a medium skillet, cook bacon until crisp. Remove from fat and set aside.
2. Add mushrooms to bacon fat. Cook until golden; drain and set aside.
3. Prepare mostaccioli according to package directions. Drain.
4. In same saucepan, combine half and half, butter, parsley flakes, salt, garlic and hot pepper sauce.
5. Heat just until butter melts, stirring frequently. Combine bacon, mushrooms, hot mostaccioli, half and half mixture and Parmesan cheese. Toss to coat.
6. Place on warm serving platter. Garnish with green onions.
7. Serve immediately.
8. Refrigerate leftovers.
9. Makes 4 servings.

bacon, mushrooms, mostaccioli, butter, parsley flakes, salt, garlic, pepper sauce, parmesan cheese, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275634 (may not work)