1/2 lb. shells
1/2 stick butter
2 c. half and half
1/2 lb. mushrooms
1 (8 oz.) can tomato sauce
1 pkg. frozen broccoli (2 10-oz. pkgs.)
1 c. grated Parmesan cheese
Salt, pepper, and garlic powder

Cook shells and drain. Cook broccoli and drain. Saute mushrooms in butter. Mix all ingredients together and simmer over low heat. Salt, pepper and garlic powder to taste. Refrigerate overnight or let stand 7 hours before serving. Mixture will thicken.