Preheat oven to 350°. In a medium pot, bring 5 qts. of water to a boil and then add large pasta shells. Cook uncovered for 10 minutes. Drain and let cool. In a separate bowl mix together ricotta cheese, half of the mozzarella cheese, egg, parsley, lemon pepper, Italian seasoning, parmesan cheese and salt. Place mixture in a pastry bag and stuff each shell with approximately 2 oz. of mixture. Place each stuffed shell in a greased glass baking dish. Fill dish completely then top with spaghetti sauce, remaining mozzarella cheese, and bread crumbs. Bake for 25 minutes.