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Butter a large {or two small} baking dish and bring a large pot of
water to boil and season generously with kosher salt. Cook the
jumbo shell pasta two to three minutes shy of al dente {or shy of
the box directions}.
Mean while, season the ricotta with salt and black pepper. Mix in
half of the grated pecorino and set aside.
Once the pasta is partially cooked, drain well and spread out onto
a rimmed baking sheet or some parchment paper. With a spoon
stuff enough shells until the ricotta is gone and place the stuffed
shells into the prepared dishes. Discard or save any unused shells
for another purpose.
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In a small sauce pan melt three tablespoons of butter, once melted
press {or finely minced} in one clove of garlic. Cook until fragrant
and soft, but not browned. Whisk in the three tablespoons of flour
and cook, while whisking, for a minute. Pour in champagne, still
whisk while you pour in the heavy cream. Let bubble {still
whisking} until slightly thick 1-2 minutes. Add some fresh ground
black pepper, then remove and pour evenly over the stuffed shells.
Place in a preheated 350 degree oven and bake until the cheese
has melted and the sauce is bubbly. About 20-25 minutes.
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