Preheat your oven to 180°C (350°F). Cook the shells in boiling, salted water until just al dente, then drain and set aside to cool slightly.
While the shells cook, chop fresh herbs, slice olives thinly, and drain excess water from chopped spinach. Grate the mozzarella cheese if not pre-grated.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, until you smell a sharp, aromatic aroma.
Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine ricotta, half of the mozzarella, sautéed greens, chopped herbs, and season with salt and pepper. Mix until smooth and creamy.
Pour a layer of marinara sauce into your baking dish to create a flavorful base.
Using a spoon, fill each cooked shell generously with the cheese mixture, then place them carefully into the baking dish over the marinara sauce.
Top each filled shell with a sprinkle of shredded mozzarella, then scatter bread crumbs over the top for crunch. Use black olive slices to create tiny eyes on each shell for a spooky effect.
Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden, and the breadcrumbs are crispy.
Once out of the oven, let the shells rest for 5 minutes. Garnish with chopped herbs for a fresh, colorful touch.
Serve these spooky cheesy shells hot, watching the gooey cheese stretch as you cut into them — perfect for a fun, festive meal.
