12 ounces (1 box) jumbo pasta shells
(approximately 36 shells)
2 tablespoons olive oil, plus extra for
greasing baking sheet
6 ounces thinly sliced pancetta, diced
2 teaspoons dried crushed red pepper
2 garlic cloves, minced
5 cups marinara sauce
30 ounces or (two 15-ounce containers) whole milk
1 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian
3 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh mint leaves
1˝ teaspoons salt
˝ teaspoon freshly ground black pepper
2 cup shredded mozzarella cheese
Preheat the oven to 350° F.
Lightly oil a 13 by 9 by 2-inch baking
dish and set aside.
Partially cook the pasta shells in a
large pot of boiling salted water until slightly tender but
still quite firm to the bite, about 4 to 6 minutes.
You will continue cooking the shells
in the oven after they have been stuffed. Using a
slotted spoon, drain pasta shells and place on oiled
baking sheet, spreading them out so that they don't
stick together and allow to cool.
Heat the oil in a heavy-medium saucepan
over medium heat.
Add the pancetta and sauté until
golden brown, about 5 minutes.
Add the red pepper flakes.
Add the garlic and sauté until
tender, about 1 minute.
Add the marinara sauce. Bring the
sauce to a simmer, stirring often.
In a medium bowl, stir the ricotta,
Parmesan, egg yolks, basil, parsley, mint, salt, and pepper.
Spoon 1 1/4 cups of the sauce over the
prepared baking dish.
Fill the cooked shells with the
cheese mixture, about 2 tablespoons per shell.
Arrange the shells in the prepared
Spoon the remaining sauce over the
shells, then sprinkle with the mozzarella.
Bake in the lower third of your oven
until the filling is heated through and the top is golden
brown, about 25 to 30 minutes.