6 oz. giant shell shaped pasta
2 qt. boiling water
2 tbsp. salt
1 (10 oz.) pkg. frozen or fresh cut broccoli
1 tbsp. butter
2 green onions, chopped
2 c. chopped fresh mushrooms
1 tsp. each dried basil and oregano leaves
1/2 tsp. salt
1 tbsp. all purpose flour
3/4 c. milk
1 c. shredded Swiss or Mozzarella cheese
1/2 c. grated Parmesan cheese
1/2 c. whipping cream

Cook pasta in boiling salted water for 15 minutes. Rinse with cold water and drain. Cook broccoli as directed on package. Chop fine and set aside. Heat butter in skillet. Add onions, mushrooms, basil, oregano, salt and broccoli. Stir to blend. Sprinkle with flour. Add milk. Stir and heat to boiling. Cook until mixture thickens. Stir in shredded cheese and 1/4 cup Parmesan cheese. Fill cooked pasta shells with a rounded tablespoons of broccoli mixture. Place in buttered shallow baking dish in single layer. Sprinkle with remaining Parmesan cheese. Drizzle with cream. Cover and refrigerate at this point if desired. Bake at 375 degrees for 15 minutes or until heated through. Makes 4 servings.