Bring a large pot of salted water to a boil, then add the pasta shells and cook for about 8 minutes, until al dente. Drain and set aside, listening for the gentle bubbling and watching the shells become tender but firm.
In a mixing bowl, combine ricotta cheese, shredded mozzarella, thawed spinach, and a pinch of nutmeg. Mix thoroughly until the mixture is creamy and well blended, with a slightly fluffy texture.
Using a spoon or piping bag, stuff each cooked shell generously with the cheese mixture, pressing slightly to fill completely. Place the stuffed shells snugly in a baking dish, arranging them in an even layer.
In a separate bowl, stir together marinara sauce with smoked paprika and a splash of balsamic vinegar, creating a smoky, dark potion that will coat the shells beautifully.
Pour the smoky marinara sauce evenly over the stuffed shells, ensuring each shell is fully covered and ready to bake into bubbling, flavorful goodness.
Sprinkle extra mozzarella cheese on top, followed by sliced black olives arranged to mimic mottled, spooky spots. Cover the dish tightly with aluminum foil.
Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes, until the sauce is bubbling around the edges. Remove the foil during the last 10 minutes to allow the top to turn golden and bubbly, with slightly charred bits for that creepy effect.
Once baked, carefully remove the dish from the oven and let it rest for about 5 minutes. This helps the flavors settle and the cheese set, making it easier to serve.
Garnish with chopped fresh basil or parsley for a splash of color, then serve hot to reveal the gooey, smoky, and spooky flavors that will delight your senses.
