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

Cook pasta in boiling salted water for 15 minutes until al dente. Rinse with cold water. 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 tablespoon of the broccoli mixture. Place into buttered shallow baking dish in a 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.