Baked Pasta with Blue Cheese and Tomatoes

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.