Broccoli and Cauliflower Stuffed Shells

getting more veggies in the kids' bellies..eventhough
my two will eat anything..a cheesy sauce never hurts
to sweeten the deal....there were no leftovers!

 INGREDIENTS:
• 1 c. chopped frozen/fresh broccoli florets
• 1 c. chopped frozen/fresh cauliflower florets
• ¼ c. finely chopped onion
• 2 cloves crushed garlic
• 20 jumbo pasta shells
• 1 c. shredded swiss cheese
• 1 c. shredded white cheddar
• ½ c. cream cheese
• ½ c. sour cream
• 1 c. milk
• 1 tbsp. butter
• ½ tsp. black pepper
• ½ tsp. salt
• ½ tsp. nutmeg (trust me)
• parsley (for garnish)
• 2 tbsp. olive oil

INSTRUCTIONS:
Preheat oven to 350℉
1. in a large pot of salted boiling water, prepare
jumbo shells per package directions then drain
& set aside to cool (easier to handle for stuffing)
2. in a saucepan, on medium heat, combine the
swiss, white cheddar, cream cheese, sour cream,
milk, butter, salt, pepper & nutmeg then stir until
melted, smooth & creamy
3. in a pan, heat olive oil on medium-high and
saute the broccoli, cauliflower, onion and garlic
until tender

4. mix a third of the cheese sauce with the
sauteed vegetables
5. pour another third of the sauce in the bottom
of a baking dish large enough to accommodate
the shells

6. divide the broccoli cheese filling, making
sure all the shells are evenly stuffed
7. place stuffed shells in the baking dish & pour
the remaining sauce on top

8. cover & bake the dish for about 20 minutes
9. remove cover then bake for an additional
10-15 minutes until sauce has thickened and
is bubbly & slightly golden on top
10. remove the dish from the oven & let it set
for 15-20 minutes before serving