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Preheat your oven to 350º.
In a pot of boiling salted water, cook your jumbo shell pasta until very al dente. They will continue to cook as you bake them.
Mix 2 lb ricotta, 1 lb shredded mozzarella, 1 cup grated parmesan, 10 oz goat cheese, 1 cup chopped fresh mint, and salt, pepper, and red pepper flakes together in a bowl.
Add all pesto ingredients to a food processor or blender EXCEPT for the olive oil. Pulse or blend until ingredients are well broken down.
Slowly drizzle the olive oil into the food processor as you pulse, incorporating it bit by bit.
Stuff your al dente jumbo shells with the cheese mixture.
Fill a baking pan with about a 1" deep bed of marinara and tuck the stuffed shells into it.
Top each shell with pesto.
Bake for 30 minutes at 350º, then turn on your broiler to get them crispy.