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Broccoli & Shells

From Lynne Wilson


¾ cup heavy cream
2 eggs, beaten
⅔ cup Parmesan cheese, grated
½ tsp. salt
⅛ tsp. freshly ground pepper
¾ lb. broccoli (4 to 5 cups small florets)
3 cups medium shells
2 Tbsp. butter or margarine
1 cup mushrooms, sliced
1 clove garlic, minced


Mix the cream, eggs, cheese, salt, and pepper and set aside to put to room temperature.

Wash and trim the broccoli. Cut it into small florets and cook in boiling, salted water, or steam until the broccoli is crisp-tender (not too soft).

Cook the shells as directed on the package until done to your taste. While the shells are cooking, melt the butter in a large frying pan. Add the mushrooms and garlic and sauté until soft but not brown. Add the broccoli and sauté for 1 minute. Remove from the heat. Drain the shells very well. Return them to the pot and stir in the broccoli-mushroom and cream mixtures. The heat from the shells and broccoli will cook the cream and eggs. Serve immediately.