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Cheese-Broccoli Stuffed Pasta

Recipe Courtesy of Reasor's

"Conchighe Rigate" is the Italian name for giant shell-shaped pasta. Filled with cheese, broccoli and mushrooms and topped with more cheese. This makes an excellent meatless main dish.

Ingredients

• 6 ounces Giant Shell-shaped Pasta
• 2 quarts Boiling Water
• 2 tablespoons Salt
• 1 package (10 oz) Frozen Cut Broccoli
• 1 tablespoon Butter or Margarine
• 2 Green Onions, chopped
• 2 cups Fresh Mushrooms, chopped
• 1 teaspoon Each Dried Basil and Oregano Leaves
• 1/2 teaspoon Salt
• 1 tablespoon All-purpose Flour
• 3/4 cup Milk
• 1 cup Swiss or Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese, grated
• 1/2 cup Whipping Cream

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Directions
1. Cook pasta in boiling salted water for 15 minutes until \"al dente.
2. \" Rinse with cold water.
3. Drain.
4. Cook broccoli as directed on package.
5. Chop fine and set aside.
6. Heat butter in skillet.
7. Add onions, mushrooms, basil, oregano, salt and broccoli.
8. Stir to blend.
9. Sprinkle with flour.
10. Add milk.
11. Stir and heat to boiling.
12. Cook until mixture thickens.
13. Stir in shredded cheese and 1/4 cup Parmesan cheese.
14. Fill cooked pasta shells with a rounded tablespoonful of broccoli mixture.
15. Place into buttered shallow baking dish in single layer.
16. Sprinkle with remaining Parmesan cheese.
17. Drizzle with cream.
18. Cover and refrigerate at this point if desired.
19. Bake at 375 degrees for 15 minutes or until heated through.

Servings: 4