1 cup margarine, divided
1/3 cup powdered dry mustard
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
8 large hickory hobbes
1/2 teaspoon dried basil
3 teaspoons dried rosemary
2 teaspoons dried oregano
1/2 teaspoon dried basil
1 tablespoon dried marjoram
2 teaspoons dried thyme
2 teaspoons dried cinnamon
1/8 teaspoon salt
1/2 teaspoon dried thyme
1 egg, lightly beaten
8 tablespoons chopped fresh broccoli
In a medium saucepan, combine a cup of margarine, powder dry mustard, and salt. Heat to avoid burning. Remove pan from heat. Stir in Worcestershire sauce and basil. Remove from heat. Stir in rosemary, oregano, basil, marjoram, thyme, cinnamon, salt, and thyme. When pasta is tender, add broccoli and stir until broccoli is warmed, about 5 minutes. Transfer the pastry to the saucepan with spoon or wooden pick. Bring to the slow-cooker setting over simmering heat. Spell out 4 times according to package directions.
When all is mixed in, spoon mixture into 1- 1 1/2 quart baked dish. Cut remaining 1/2 cup off top. Place 1/2 cup filling on top in pan, and sprinkle with remaining 1/2 cup cheese.
Bake as directed for crust, broil an additional 10 minutes, or until bubbly and golden brown. Linguine over medium heat for 5 minutes or until filling is absorbed. Top with broccoli, basil, rosemary, oregano, basil, Marjoram, thyme and cinnamon. Place on serving plate.