1 (12 ounce) package jumbo pasta shells (Barilla has about 35 shells)
2 eggs, beaten
1 (32 ounce) container ricotta cheese
16 oz shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided (I used shaker Parm)
3 chicken breasts, cooked, diced (I poached them in a similar seasoned broth)
16 oz cooked broccoli, diced (I used frozen spears, cooked in with the poached chicken)
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar Alfredo sauce (or a Marinara -minus the milk)
3 TBL Pesto sauce
splash of milk