Using scissors cut sun-dried tomatoes in small pieces. Put in a bowl and cover with hot water. Allow to stand 10 minutes. Drain. In a blender or food processor, combine milk, ricotta, garlic, seasonings and Parmesan. Process until smooth. Pour sauce into a heavy saucepan and warm over low heat. DO NOT BOIL. saute mushrooms if using fresh; keep warm. Cook pasta. Drain. Mix all together (sauce, sun-dried tomatoes, broccoli, mushrooms and pasta. Bake 30 to 40 minutes in a 9 x 13 casserole. ** I used 1 small cayenne, ground, and 1 tsp. no-salt seasoning. NOTE: I put sun-dried tomatoes in blender. Works okay but needs extra milk; 1 to 2 Tbs. If made ahead - bake and extra 10 minutes. It can be eaten without baking - but I like it better baked. Can also saute some shrimp and sprinkle on top before serving if you have SADS to serve. Posted to fatfree digest by "Richard M. Swanson" on May 26, 1998