Once all the shells have been filled, pour
the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
Spoon over
the remaining meat sauce and cover with the remaining eggplant.
Top the second layer with all of the cheese mixture and finish with a top layer of
the remaining meat sauce.
Then place a layer of the meat sauce on top of the remaining strands, then a layer of the cheese sauce, then layer the removed squash strands on top of the cheese and divide
the remaining meat sauce among the boats.
After you've rolled all of them, pour
any remaining meat sauce over the top of the enchiladas.
Spread the cheese mixture over the pasta with a rubber spatula, and then top with
the remaining meat sauce.
Add
the remaining meat sauce ingredients, and cook for about 20 minutes, or until moisture has evaporated.