Here is one of my recipes that I am asked to make during the holidays and it is also one of my favorites as well.
For the shells:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but firm. Drain and let the pasta cool.
In a large bowl, add spinach, ricotta, Asiago cheese, 1/2 of the Parmesan cheese and 1/4 of fontina cheese, salt, pepper and nutmeg, Italian seasoning and egg. Stir to combine. Stuff the shells with about 2 tbsp. Of the mixture into each shell and place the stuffed shells in a large, buttered baking dish.
For the sauce:
Melt some butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer, add 1/2 cup of Parmesan cheese, 1/2 cup of fontina cheese, can of tomatoes, basil, salt and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the Parmesan and Asiago cheese. Bake at 350 degrees until golden on top for about 25 minutes. Remove from the oven and enjoy.