Stuffed Shells with Arrabbiata Sauce

by “patricia”
12 ounces box Jumbo Pasta Shells (approximately 36 shells)
2 Tbsp Olive Oil, plus extra for greasing baking sheet
6 ounces Pancetta, thinly diced
Prepared VE Arrabiata Sauce
2 (15-ounce) containers Whole Milk Ricotta Cheese
1 1/3 Cups grated Parmesan
4 large egg yolks
3 Tbsp VE Pesto Herb
1 tsp VE Mint
VE Sea Salt and Pepper (to taste)
1 Cup Mozzarella Cheese, shredded

1. Lightly grease a 12 x 9 by 2-inch baking dish and set aside.
2. In a large pot of boiling salted water partially cook the pasta shells for 4-6 minutes, until slightly tender but still quite firm to the bite.
3. Drain pasta shells and place on greased baking sheet, spreading them out so that they don’t touch and allow to cool.
4. On medium heat the 2 Tbsp of oil in a heavy saucepan. Add the Pancetta and sauté until golden brown, about 5 minutes. Add prepared Arrabbiata Sauce and simmer, stirring often.
5. In a medium sized bowl, stir the Ricotta, Parmesan, Egg yolks, Pesto Herb, Mint, Salt and Pepper. Set aside.
6. Preheat the oven to 350 F.
7. Spoon 1 1/4 cups of the sauce over the greased baking dish. Fill the cooked shells with the cheese mixture, about 2 Tbsp per shell. Arrange the shells in the greased dish. Spoon the remaining sauce over shells and then sprinkle with the mozzarella.
8. Bake for about about 25 to 30 minutes, in the lower third oven, until the filling is heated through and the top is golden brown.