Greek Style Chicken Stuffed Shells with a Lemony Sun-dried Tomato Alfredo Sauce

24 large shells

3oz. Bella Sun Luci Sun-dried halves

15oz. Ricotta cheese whole milk

1 large egg

½ cup Parmesan & Romano cheese

¾ cup artichoke hearts drained and chopped small

1 ½ cup cooked chicken breast chopped small

2 cups Italian Style finely shredded cheese

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

1 teaspoon Italian seasoning

1 lemon zest and juice

20 oz.  Alfredo sauce

1 tablespoon fresh dill chopped

Cook shells according to the package.  Place sun-dried tomatoes in a small bowl and cover with 1 cup of boiling water let sit 5 minutes and drain.

In a large mixing bowl add the next 10 ingredients and the zest of the lemon.  Take half of the sundried tomatoes and chopped them fine and add to the bowl with the rest of the filing.  Mix well until all well incorporated. 

Roughly chopped the remaining sun-dried tomatoes and add to a small food processor.    Add the juice of the lemon and process until it looks like a sauce, it will be a bit lumpy.  To a medium size bowl add the Alfredo sauce and mix in the sun-dried tomatoes sauce.   

Preheat oven at 350 degrees.  Spray a large casserole with non-stick olive oil cooking spray.

Add half of the lemony sun-dried tomato Alfredo sauce at the bottom of the casserole. Fill each shell with the filling until they are well stuffed and add to the casserole.  Take the remaining sauce and scatter it over the shells some small part of the shells will not have sauce.  Place the shells in the oven and bake 35 minutes.  Let sit 5 to 7 minutes.  Sprinkle with fresh dill and serve.  Serves  6.