Craving something cheesy? This Stuffed Shells recipe calls for three different kinds! Ricotta, mozzarella, parmesan, and pasta come together to make a quick and easy family favorite.
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. Placed 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.