Turkey Artichoke Stuffed Shells with Arrabbiata

Ingredients

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