This is a fresh tasting baked pasta, even though it's baked. It's a dish that's easy to prepare and special to serve, a good company meal when speedy preparation is needed. Another plus: there aren't too many ingredients.
| 1 | lb. | PastaBows, or Farfalle, work very well |
| 1 | cup | Heavy Cream |
| ½ | cup | MilkWhole preferred |
| 1 | cup | Bleu CheeseIn chunks or crumbles |
| 4 | ScallionsOr green onions, sliced thinly, both white and green parts | |
| 3 | cups | MushroomsCut into 1/2 inch dice |
| ½ | cup | Parmesan CheeseGrated |
| 28 | fluid oz. | TomatoesA large can, chopped or diced |
| 1 | tbsp | SaltFor pasta cooking water |
| 1 | Bring a large pot of water to a boil. |
| 2 | Preheat the oven to 425 degrees. |
| 3 | In a small or medium size saucepan bring to a simmer the cream and milk. Add the bleu cheese and stir lightly until combined. |
| 4 | Add the salt to the boiling water and add the pasta. Cook until just al dente. The pasta will cook further in the oven. |
| 5 | Drain the pasta and in the same pot add to the pasta the mushrooms, scallions, and tomatoes (right from the can). |
| 6 | Pour the pasta mixture into a 9X13 inch baking pan. |
| 7 | Distribute the cheese sauce evenly over the pasta. |
| 8 | Spread the parmesan cheese evenly over the pasta. Use as much parmesan as you think is needed. |
| 9 | Bake for fifteen minutes or so, until the top is golden and a little crisped. |
| 10 | The dish is ready. We enjoy this with a somewhat traditional tossed salad and good crusty bread. |