Creamy Chicken with Broccoli Shells (Sandra Lee)

I have made these and they are delicious! 1 box (12 oz) dried jumbo pasta shells 1 pkg (10 oz) frozen chopped broccoli (I use florets) 2 T water 1 large egg 1 container (15 oz) ricotta cheese 1 cup chopped cooked chicken 2 c shredded mozzarella cheese 1 T dried Italian seasnonign 1 tsp salt 1 tsp pepper 1 jar roasted garlic Alfredo sauce, Classico brand (I just used a regular jar since it's what I had and added some fresh minced garlic) 1. Preheat oven to 350 degrees. 2. In a large pot of salted, boiling water, cook pasta for 12 minutes or just until al dente. Drain and rinse with cold water to stop the cooking. Set aside. 3. Place broccoli and the 2 T water in a microwave safe bowl and microwave on high for 5 minutes. (or if you're anti-microwave, which I am not, you can steam it). Drain and transfer to a large bowl. 4. In a small bowl, beat egg with a fork. Stir egg, ricotta, chicken and 1 cup of the cheese, Italian seasoning, salt and pepper into broccoli until thoroughly combined. 5. Spoon 1 cup of the pasta sauce into a 13 x 9 baking dish and set aside. Fill the pasta shells with the chicken mixture and arrange in a baking dish. 6. Spoon remaining pasta sauce over the shells. Sprinklw with remaining motz cheese. Cover loosely with foil. 7. Bake for 35 to 40 minutes. Remove foil and cook for 5 to 10 minutes more.