Ricotta and Arugula Stuffed Shells with Amatriciana Sauce

Ingredients

• 2 Tbs. olive oil
• 4 oz. (125 g) guanciale, pancetta or unsmoked bacon, chopped
• 1 small yellow onion, chopped
• 1/2 tsp. red pepper flakes, or more to taste
• 3 garlic cloves, minced
• Kosher salt and freshly ground pepper
• 1 can (28 oz./875 g) crushed tomatoes
• 1/2 tsp. dried oregano
• Kosher salt and freshly ground pepper
• 1/2 lb. (500 g) jumbo shells
• 2 tsp. olive oil, plus more for greasing
• 5 oz. (155 g) arugula leaves, tough stems removed
• 3 cups (24 oz./750 g) whole-milk ricotta cheese
• 6 Tbs. (1 1/2 oz./45 g) Parmesan cheese
• 1 egg, lightly beaten

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