In a separate pan melt 3 tbsp butter on medium-high. Add the onions and tomatoes and saute for about 2 minutes til softening and fragrant
stir in the mustard, garlic, thyme, and oregano and saute another 1-2 minutes until fragrant
Add the broth and tomatoes, reduce the heat to medium-low, then stir in the cream and parmesan
Cover the pot, bring the heat back to high until simmering, then reduce to low and simmer for 4 minutes
Blend the sauce with an emulsion blender or regular blender
poor the blended sauce evenly over all the shells, cook in the oven on the center rack at 375F for 10-15 minutes, then broil for 1-2 minutes
Remove the shells from the oven, garnish evenly with fresh basil and serve