Alfredo Stuffed Shells

Prepare pasta shells according to package directions. Rinse and set aside.

In a medium bowl, combine cream cheese, cottage cheese, ham, 1/4 cup snipped parsley, olives, egg, Romano cheese and basil. Set aside.

Melt butter in a medium saucepan. Add remaining 1/4 cup parsley, flour, salt and pepper. Cook and stir for 1 minute. Blend in milk and half-and-half. Cook over medium-high heat, stirring constantly, until mixture thickens and just comes to a boil. Add Monterey Jack cheese and stir until melted.

Pour half the sauce in bottom of 12x8-inch baking dish. Carefully fill cooked pasta shells with cheese mixture. Arrange the shells on top of the sauce in pan. Pour remaining sauce over shells.

Bake in 350 degrees F oven for 25 to 30 minutes, or until hot and bubbly.