Stuffed Shells with Three-Cheese Stuffing

Preheat the oven to 350 degrees F. Bring a large pot of water to boil. Cook the shells according to the package instructions, making sure to cook them a bit al dente. Gently fold together the ricotta, Parmesan, parsley, salt, pepper, eggs, lemon zest and 1 cup of the mozzarella in a bowl. Fill the cooked shells with 1 tablespoon of the ricotta mixture each. Spoon a layer of the tomato sauce on the bottom of a 9-by-13-inch baking pan, about 2 1/2 cups. Place the filled shells on top of the sauce; do not overcrowd. Top the shells with the remaining 1 cup tomato sauce. Sprinkle with the remaining 1 cup mozzarella. Cover with foil and bake for 25 minutes; remove the foil and cook until the cheese is fully melted and browned on top, an additional 5 minutes. Finish with chopped parsley and serve.