Stuffed Shell Lasagna

So my dad and step mom came to visit a few weeks ago, and I was trying to figure out what to make. I had left over pasta shells and know that my dad really likes lasgna, so I figured I would combine the two. So below is the recipe for what we ended up eating:

Final product was loaded with another layer of meat sauce and then covered with mozarella cheese...

Stuffed Shell Lasagna
Adapted from Food.com's recipe: Baked Stuffed Pasta Shells

Ingredients:

• 1/2 box of jumbo pasta shells, roughly 22 shells
• 1 cup of shredded mozarella cheese
• 1 cup grated parmesean cheese
• 15 oz. ricotta cheese (I used low-fat)
• 2 large eggs, beaten
• 1/4 tsp. black pepper
• 1/2 Tbs. dried parsley
• 45 oz. Tomato-based pasta sauce (I used Hunt's three cheese which I had on hand)
• 1 lb. ground sirloin or ground turkey
• A few cloves of garlic

Directions:

1. In a large skillet brown the meat with garlic. At the same time, prepare pasta shells according to directions on box (don't overcook, should be to the baking directions). Next, drain the grease from the meat and add the pasta sauce. Preheat the oven to 375 degrees F.
2. Drain the pasta shells and place on paper towel to dry, open side facing down.
3. In a large bowl, combine 1/2 cup of the mozarella cheese, parmesean, ricotta, eggs, pepper and parsley. Put this combination into a large ziploc bag and place in fridge for roughly 10 minutes.
4. Pull out a 9x13 pan (I'm a huge fan of my corning ware one with a nice top so I can prepare ahead of time and just stick into the fridge until ready to bake) and put half of the meat sauce into the bottom of the pan.
5. Take the pasta shells and face them open side up on top of the layer of sauce.
6. Pull the ziploc bag out of the fridge, cut off one of the corners, and pipe the cheese mixture into the shells.
7. Top the shells with the remaining sauce, and the cover with rest of mozarella cheese.
8. Loosely cover with foil and bake for 40 minutes.
9. Remove foil and then bake another 5 minutes.