Cheesy Stuffed Shells With Kale Pesto

Name: Cheesy Stuffed Shells With Kale Pesto
Ingredients: Sauce; Kosher salt and freshly ground black pepper, to taste; 12 ounces dinosaur kale, stemmed and roughly torn; 1 clove garlic; 1/2 cup extra-virgin olive oil; 1/2 cup (about 1 ounce) finely grated Parmigiano-Reggiano cheese; 1 (14-ounce) can cannellini beans, drained and rinsed; 1 1/2 cups prepared marinara sauce; 1 cup basil leaves; Shells & Garnish; 12 ounces jumbo shells; 1 pound fresh whole-milk ricotta; 1 cup (4 ounces) finely grated Parmigiano-Reggiano, plus 1/2 cup (2 ounces) more for garnish; 1 egg yolk; 1 cup basil leaves, finely chopped; 8 ounces fresh mozzarella, torn into pieces