This is my recipe that was published in Taste of Home's Simple & Delicous Magazine May/June 2009 (on page 29).
Photo By: Taste of Home
2-1/2 cups uncooked mostaccioli pasta
8 bacon strips, diced
1 or 2 jars (4.5 oz. each) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
6 to 8 drops hot pepper sauce
1/2 teaspoon salt, optional
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions
Cook mostaccioli according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
Brown mushrooms in bacon drippings; then remove to paper towels. Drain drippings from the skillet.
Add the cream, butter, parsley, garlic, pepper sauce, and salt if desired, to the skillet. Cook and stir over medium heat, until butter is melted.
Drain mostaccioli; add to cream mixture.
Stir in the bacon, mushrooms and cheese; heat through.
Remove from the heat. Sprinkle with green onions.
Yields: 4 servings