Stuffed Shells with Arrabbiata Sauce

This recipe is from Everyday Italian. We made it last night. It's spicy and cheesy, totally yummy. Giada rated this as "intermediate" - I would agree. It's not that complex, but it is time consuming.

12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil
6 ounces thinly sliced pancetta, diced (I used a 4 oz. package)
1/2 to 1 teaspoon dried crushed red pepper flakes (be careful!)
2 garlic cloves, minced
2 jars of marinara sauce (about 52 oz.)
2 (15-ounce) containers ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves (or 3 tsp. dried parsley)
3 tablespoon chopped fresh basil leaves (or 3 tsp. dried basil)
1 teaspoon chopped fresh mint leaves (I used 1 tsp. dried oregano instead)
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese

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 waxed paper, 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 saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute 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. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish (I needed to use two 9x13 pans to fit all the shells, so I poured that amount in the bottom of each pan). Fill the cooked shells with the cheese mixture, about 1 1/2 tablespoons per shell. Arrange the shells in the prepared dish. 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.