Boil shells as directed. Drain and cool.

Cook red pepper, onion, and minced garlic in 1 tbsp olive oil. Add chicken and italian seasoning. Cook until done. Then set aside.

Preheat oven @ 400°.

Meanwhile, until chicken is done, in a medium bowl, mix ricotta and egg first. Then cream cheese and 1/2 four cheese blend.

Add chicken mixture to ricotta mixture. Then start stuffing shells. Use a 9x13 pan to line up shells. If you have to overlap them. Sprinkle rest of seasonings over shells.

In large pot, heat alfredo & rest of four cheese blend until well blended. Then pour over shells & sprinkle parmesan cheese.

Cook for 45 minutes-1 hour or until nice & bubbly. Then serve with garlic bread &/or salad.