Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

INGREDIENTS

• 1 1/2 cups grated mozzarella (about 5 ounces)
• 1 pound ground turkey
• 3 cloves garlic, chopped
• 5 cups Arrabbiata Sauce, recipe follows
• 2 eggs, lightly beaten
• 2 teaspoons crushed red pepper flakes
• 2 garlic cloves, minced
• 1/2 large yellow onion, chopped (about 1 cup)
• 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
• 1/4 cup chopped fresh basil leaves
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 6 ounces sliced pancetta, coarsely chopped
• 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 3/4 cup grated Parmesan
• 1 (15-ounce) container ricotta cheese
• 5 cups jarred or fresh marinara sauce
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons extra-virgin olive oil