Greek Style Chicken Stuffed Shells with a Lemony Sun Dried Tomato Alfredo Sauce | Bella Sun Luci

Ingredients

• 24 large pasta shells
• 3 oz bag Bella Sun Luci Sun Dried Tomato Halves
• 15 oz whole milk ricotta cheese
• 1 large egg
• ¼ c Parmesan cheese
• ¼ c Romano cheese
• ¾ c artichoke hearts, drained and chopped into small pieces
• 1 ½ c cooked chicken breast, chopped into small pieces
• 2 c Italian style finely shredded cheese
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp garlic powder
• 1 tsp Italian seasoning
• 1 lemon, zest and juice
• 20 oz Alfredo sauce
• 1 tbsp fresh dill, finely chopped