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

Cook bacon in medium skillet until crisp; remove from fat; set aside. Place mushrooms in pan, cook until golden; drain, set aside. Cook mostaccioli according to directions on package; drain. In same saucepan, combine half and half, butter, parsley flakes, salt, garlic and hot pepper sauce. Heat just until butter melts, stirring often. Combine bacon and mushrooms, hot mostaccioli, half and half mixture and Parmesan cheese; toss to coat. Place on a warm platter. Garnish with green onions. Serve immediately. 4 servings.