Shells with Crispy Pancetta & Spinach

*This is a Giada recipe, hope you ladies like...

Shells:
1 (12 oz) package of jumbo shell pasta
2 tblsp olive oil
1/2 lb thick-cut pancetta cut into 3/4 in cubes
2 boxes frozen spinach, thawed and drained
1 (15 oz) container whole milk ricotta
1 cp grated asiago cheese ((((I used parmesan))))
1/2 tsp fresh ground pepper
1/4 tsp fresh grated nutmeg

Sauce:
1 tblsp butter
1 garlic clove, minced
1 cp cream
2 cps grated asiago cheese, plus 1/4 cp ((((again, used parmesan)))
1/4 cp chopped fresh parsley
1/4 tsp fresh ground pepper

DIRECTIONS

preheat oven to 375

shells: bring a large pot of salted water to a boil over high heat, add pasta and cook until tender but still firm to the bite, about 8-10 minutes. Drain pasta.
Warm olive oil in a large, heavy skillet over medium heat, add pancetta and cook until lightly golden, about 5 minutes. Remove pancetta with a slotted spoon and transfer to a large bowl. Add (to the bowl) the spinach, ricotta, asiago, pepper and nutmeg. Stir to combine. Stuff the shells with about 2 tblsp of the spinach mixture each and place in a large buttered baking dish.

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