Shells with Crispy Pancetta & Spinach

Here's what we had for dinner tonight, it's sooooooo yummy :) I got it off the Food Network website, courtesy of Giada de Laurentiis....whom I just LOVE :)

Shells:
1 (12 oz.) package jumbo shells pasta
2 tbsp. olive oil
1/2 lb. thick cut pancetta, cut into small cubes
*I used Apple wood smoked bacon instead tonight ;)
2 lbs. frozen spinach, thawed and drained
1 (15 oz.) container whole milk ricotta
1 c. grated Asiago cheese
1/2 tsp. ground pepper
1/4 tsp. grated nutmeg

Sauce:
1 tbsp. butter
1 garlic clove (or more...)
1 cup cream
2 c. grated Asiago cheese, plus 1/4 cup
1/4 c. chopped fresh parsley
1/4 tsp. ground black pepper

Preheat the oven to 375

For the Shells:

Boil the shells in a large pot of boiling water for 8 minutes. (Tender, but still firm) Drain and set aside.

Warm the olive oil in a large, heavy skillet over medium heat. (Unless you use bacon, then add no oil) Add the pancetta (bacon) and cook until lightly golden, about 5 minutes. Remove from pan with a slotted spoon, and put into a large bowl. Add the spinach, ricotta, asiago, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tbsp. each of the spinach mixture and place the shells in a large buttered baking dish.

For the Sauce:

Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to low simmer. Turn the heat to very low and add the 2 cups asiago, parsley and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 c. asiago. Bake until golden on top, about 25 minutes. Remove from oven and serve immediately.