Pre-heat oven to 350F/180C.

In a large pot of salted boiling water cook the broccoli until tender (not mushy). Drain but do not throw out the water.

In a blender place ¾ of the broccoli, olive oil and garlic and blend until creamy.

In a medium bowl combine the blended broccoli, the remaining broccoli, ¼ cup of parmesan cheese, the ricotta cheese and the salt and the pepper to taste. Mix together with a fork. Set aside.

In the same water as the broccoli, cook the pasta al dente approximately 6-7 minutes. Drain and wait 5-10 minutes until pasta has cooled enough to be handled, do not run under cold water! Toss the pasta with a little olive oil to keep it from sticking together.

In a medium pot over medium heat melt the butter, and then add the flour and the salt, mix together with a whisk, then add milk slowly and continue to stir until thickened (but not too thick, if it becomes too thick add a little extra milk), stir in oregano, basil and pepper. Remove from heat.

Mix together the remaining ¼ cup of parmesan cheese and the parsley.

Place some white sauce on the bottom of an 8x 6 inch baking pan, one by one fill the paccheri with filling and place standing up in the dish. Cover the filled paccheri with the remaining white sauce and sprinkle with the remaining Parmesan cheese an parsley. Bake for approximately 15 minutes. Sprinkle with more Parmesan if desired before serving. Enjoy!