Preheat your oven to 350°F (175°C) and butter a large baking dish generously.

Boil salted water in a large pot and cook the jumbo shells for 2-3 minutes less than the package suggests, until just al dente. Drain and spread them on a baking sheet to cool slightly.

Season the ricotta in a bowl with kosher salt and black pepper, adding half of the grated Pecorino Romano. Mix until combined.

Stuff each shell with the ricotta mixture and arrange them upright in the prepared baking dish.

Melt butter in a saucepan over medium heat, adding minced garlic and sautéing until fragrant.

Whisk in flour, then slowly add champagne and heavy cream, whisking until sauce thickens.

Season the creamy sauce with black pepper and pour over the stuffed shells.

Top with remaining Pecorino Romano cheese and bake for 20-25 minutes, until bubbly and golden.