Jumbo pasta shells are filled with creamy ricotta, salty pancetta and chopped artichoke hearts then smothered with marinara sauce! You'll top with shredded mozzarella cheese and bake until gooey for the ultimate comfort food meal.
In a 9x13 glass dish sprayed with cooking spray, place a small amount of marinara to cover the bottom, reserving the rest.
In a skillet sprayed with cooking spray, place diced pancetta over medium heat and cook through, about 6-8 minutes. Using a slotted spoon, remove pancetta from pan and let drain on paper towel, reserving grease.
In the grease (discard some if you're left with more than about 1 tablespoon), sauté onion for 4-5 minutes then add garlic. Cook another minute then add remaining marinara sauce.
Meanwhile, bring a large pot of water to boil over high heat. When boiling, add jumbo shells and cook according to package directions. Drain and set aside to cool.
In a bowl, combine the ricotta, cooked pancetta and artichoke hearts. Season with salt and pepper then scoop mixture into a large ziplock bag. Snip off a small corner of the bag and holding one shell, squeeze the bag to fill the shell. Place into glass dish and continue with all shells.
Pour the marinara sauce from the pan over top of the shells, then top with mozzarella cheese.
Bake shells for 25 minutes or until cheese has melted! Let cool slightly then serve.