Spinach-Artichoke Stuffed Shells

Preheat oven to 350º. In a medium bowl, combine spinach, artichoke, ricotta, mozzarella, 1/4 cup Parmesan and garlic and stir until combined. Stir in egg, then season with salt and pepper. Make Alfredo: In a skillet or saucepan over low heat, melt butter. Add heavy cream and bring to a boil, then stir in remaining 1/2 cup Parmesan until creamy. Season with pepper. [Editor's note: You can also skip making your own Alfredo sauce by using a jarred Alfredo sauce.] Spoon a thin layer of Alfredo sauce onto the bottom of the baking dish. Stuff cooked shells with spinach-artichoke mixture and place in baking dish. Spoon more sauce on top of shells. Bake until warmed through and cheese is melty, 18 to 20 minutes. Serve.