Creamy Mostaccioli With Bacon And Mushrooms Recipe

• 6 to 8 slices bacon, cut up
• 2 (4.5 ounce.) jars Green Giant whole mushrooms, liquid removed
• 1/2 of a (1 lb.) pkg. Creamette mostaccioli, uncooked
• 3/4 c. Half and Half
• 1/3 c. butter
• 2 teaspoon parsley flakes
• 1/2 teaspoon salt, if you like
• 1 sm. garlic clove, chopped
• 6 to 8 drops warm pepper sauce
• 1/2 c. grated Parmesan cheese
• 1/4 c. sliced green onions

1. In medium skillet, cook bacon till crisp; remove from fat and set aside.
2. Add in mushrooms to bacon fat.
3. Cook till golden brown; drain.
4. Set aside.
5. Prepare Creamette mostaccioli according to package directions; drain.
6. In same saucepan, combine Half and Half, butter, parsley flakes, salt, garlic and warm pepper sauce.
7. Heat just till butter melts, stirring frequently.
8. Combine bacon, mushrooms, warm mostaccioli, Half and Half mix and Parmesan cheese; toss to coat.
9. Place on hot serving platter; garnish with green onions.
10. Serve immediately.
11. Chill leftovers.
12. 4 servings.

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

Taken from cookeatshare.com/recipes/creamy-mostaccioli-with-bacon-and-mushrooms-28114 (may not work)