Ingredients

12 oz (1 box) jumbo Pasta shells (approximately 36 shells) 2 tablespoons Olive Oil plus extra for greasing baking sheet 6 oz thinly sliced pancetta diced 2 teaspoons dried crushed Red Pepper Flakes 2 Cloves Garlic minced 5 cups marinara sauce 15 oz whole milk Ricotta 1 1/3 cups grated Parmesan 4 large egg yolks 3 tablespoons chopped fresh Italian Parsley leaves 3 tablespoons chopped fresh basil leaves 1 teaspoon chopped fresh Mint leaf 1½ teaspoons Salt ½ teaspoon freshly ground black pepper 1 cup shredded Mozzarella

Description

Lightly Oil A 12 By 9 By 2-inch Baking Dish And Set Aside. Lightly Oil The Baking Sheet 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

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