Cheese And Broccoli Stuffed Pasta

• 12 oz. large pasta shells
• 2 (10 oz.) pkg. frozen cut broccoli
• 2 tsp. butter or margarine
• 4 green onions, chopped
• 4 c. (1 lb.) fresh mushrooms, chopped, or substitute 3 (4 oz.) cans
• 2 tsp. basil
• 2 tsp. oregano leaves
• 1 tsp. salt
• 2 Tbsp. flour (self-rising)
• 1 1/2 c. milk
• 2 c. (8 oz.) Mozzarella or Swiss cheese, shredded
• 1 c. Parmesan cheese, grated
• 1 c. whipping cream

1. Cook pasta as directed on package.
2. Cook broccoli as directed on package and chop fine.
3. Melt butter or margarine and add onions, basil, oregano and salt.
4. Cook until onions are done.
5. Add broccoli, stirring to blend.
6. Sprinkle with flour.
7. Add milk. Stir and heat to boiling, until thickened.
8. Stir in shredded cheese and 1/2 cup Parmesan.
9. Fill shells (about 2 heaping teaspoonfuls per shell) and put in buttered casserole dish. Sprinkle with remaining Parmesan and drizzle with cream.
10. Bake for 15 minutes at 375u0b0.

pasta shells, broccoli, butter, green onions, fresh mushrooms, basil, oregano, salt, flour, milk, mozzarella, parmesan cheese, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808705 (may not work)