Chicken Alfredo Stuffed Shells

2 c. cooked chicken breasts, shredded
1 t. basil
1 t. oregano
1 egg
15 oz. Bertolli or Ragu alfredo sauce (I used bacon alfredo)
1 c. mozzarella cheese, shredded
3/4 c. Parmesan cheese, shredded
15 oz. ricotta cheese
12 pasta shells, cooked as directed on pkg.

Preheat oven to 350 degrees. Spread 3/4 c. sauce on bottom of sprayed 9x13 dish. Combine chicken, 1/2 c. Parmesan cheese, basil, oregano, egg, & ricotta cheese. Place 2 T. of mixture inside each shell. Place on sauce in dish. Spread remaining sauce over top. Top with mozzarella and Parmesan cheeses. Cover with foil and bake 20 minutes. Remove foil, bake 10 minutes more until cheese is melted. Serve with tossed salad and cheesy garlic rolls.