Alfredo Florentine Chicken Stuffed Shells

1/2 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups ricotta cheese
1 egg
1 heaping tsp. minced garlic
1/8 tsp. oregano
1/8 tsp. pepper
2 cups cooked, shredded chicken
1/2 cup grated Parmesan cheese
1-1/2 cups shredded Mozzarella cheese, divided
16 jumbo pasta shells, cooked and drained
Alfredo Sauce (recipe below)

In a medium mixing bowl, combine spinach, ricotta cheese, egg, garlic, oregano and pepper; mix well. Stir in chicken, Parmesan cheese and 1 cup Mozzarella cheese.

Heat oven to 350�F. Pour half of the Alfredo sauce in the bottom of an 11x7 baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese. Cover dish with aluminum foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving.

Alfredo Sauce:
3/4 cup butter
1-1/2 cups half and half
3/4 cup grated Parmesan cheese
1/4 tsp. pepper
Garlic powder to taste

Melt butter in a large saucepan over medium-low heat. Stir in half and half; cook and stir until bubbly. Stir in Parmesan cheese, pepper and garlic powder and cook and stir until cheese is melted and sauce is creamy.