Chicken stuffed shells

• 1 tsp black pepper
• 1 tsp minced garlic or powder
• 1/2 tsp italian seasoning
• 2 packages shredded boneless, skinless chicken breast (can use rotisserie chicken)
• 1 16 oz ricotta
• 1 egg
• 1 packages softened cream cheese
• 2 tsp season salt
• 2 jars of favorite alfredo sauce
• 1 medium diced onion
• 1 medium diced red pepper
• 1 packages 12 oz shredded four cheese blend
• 1 packages 12 oz shredded parmesan cheese
• 1 packages large shells

1. Boil shells as directed.
2. Drain and cool.
3. Cook red pepper, onion, and minced garlic in 1 tbsp olive oil.
4. Add chicken and italian seasoning.
5. Cook until done.
6. Then set aside.
7. Preheat oven @ 400.
8. Meanwhile, until chicken is done, in a medium bowl, mix ricotta and egg first.
9. Then cream cheese and 1/2 four cheese blend.
10. Add chicken mixture to ricotta mixture.
11. Then start stuffing shells.
12. Use a 9x13 pan to line up shells.
13. If you have to overlap them.
14. Sprinkle rest of seasonings over shells.
15. In large pot, heat alfredo & rest of four cheese blend until well blended.
16. Then pour over shells & sprinkle parmesan cheese.
17. Cook for 45 minutes-1 hour or until nice & bubbly.
18. Then serve with garlic bread &/or salad.

black pepper, garlic, italian seasoning, chicken, ricotta, egg, cream cheese, salt, alfredo sauce, onion, red pepper, four cheese, parmesan cheese, shells

Taken from cookpad.com/us/recipes/341092-chicken-stuffed-shells (may not work)