► Heat the oven to 375°F.
► Boil the pasta in a large pot of salted water until al dente. Drain and set aside. Meanwhile, in a large skillet heat the oil over medium heat. Add the garlic, and sauté 3 minutes. Add the tomatoes, and toss in the garlic-oil mixture. Cook 5 to 7 minutes, until the tomatoes just begin to soften.
► Stir in half the spinach leaves and half the salt. Cook, stirring, until the spinach wilts, 3 to 4 minutes. Add the remaining spinach and salt, cooking until the spinach is wilted. Remove the skillet from the heat, and stir in the pasta. Stir in the pancetta, the cream, half the Gouda, the Parmesan, and the pepper.
► Transfer the mixture to a buttered deep-dish pie pan or medium- size casserole dish. Sprinkle the remaining Gouda on top, and bake on the top rack of the oven for 20 to 25 minutes or until cheese topping melts and is light brown.