Chicken Alfredo Stuffed Shells

INGREDIENTS:

1 c. shredded mozzarella cheese

1/2 c. shredded parmesan cheese

1/2 c. shredded romano cheese

1 1/2 c. ricotta cheese

1 egg, beaten

1/2 tsp. salt

1/4 tsp. pepper (more if desired)

1 jar garlic alfredo pasta sauce (prefer Bertolli)

1 lb. Shredded chicken

Jumbo pasta shells, cooked

Parsley flakes, optional

Instructions:

Mix together shredded cheeses - Set aside 3/4 c. for topping.

Mix in egg, ricotta cheese, salt, and pepper. Blend well.

Add in chicken

Set aside chicken mixture.

Pour 3/4 c. alfredo sauce in bottom of 13 x 9 pan. Spread to cover bottom.

Place cooked pasta shells on top of sauce.

Fill pasta shells with chicken mixture.

Cover with remaining alfredo sauce.

Cover with cheese mixture that was set aside.

Sprinkle with parsley flakes, if desired.

Bake at 350° for 20 - 25 minutes.