Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to a boil, then cook the pasta shells until al dente, about 8 minutes. Drain and set aside.
In a mixing bowl, combine ricotta, shredded mozzarella, thawed spinach, and a pinch of nutmeg, mixing until smooth and creamy.
Using a spoon or piping bag, stuff each cooked shell generously with the cheese mixture, then place them snugly in a baking dish.
In a separate bowl, stir the marinara sauce with smoked paprika, creating a spicy, smoky sauce.
Pour the sauce evenly over the stuffed shells, ensuring they are fully covered and nestled in the sauce.
Sprinkle extra mozzarella and sliced black olives over the top for a mottled, spooky appearance.
Cover the dish tightly with aluminum foil, then bake for 25-30 minutes. Remove the foil in the last 10 minutes to allow the top to bubble and turn golden.
Once bubbly and golden on top, remove the dish from the oven and let it rest for 5 minutes to settle.
Garnish with chopped fresh basil or parsley, then serve hot, enjoying the gooey, smoky, and spooky flavors.
