Bloody Spaghetti with Mozzarella Eyeballs is a fun and spooky twist on a classic pasta dish that’s perfect for Halloween night. The bright red tomato sauce looks like a thick, gooey bloodbath, making it both creepy and delicious. The real showstoppers are the mozzarella “eyeballs” – creamy mozzarella balls topped with slices of black olives that look just like creepy eyes staring back at you.
I love making this dish because it’s a great way to add some playful Halloween spirit to dinner, especially when you have kids or friends over who enjoy a little spooky fun with their food. I find that the eyeball detail isn’t just fun to make but also a big hit around the table. One tip I have is to let the spaghetti get nice and saucy so it really looks like a messy, bloody scene – it adds to the whole eerie vibe.
Serving this pasta is always a blast. I like to pair it with a side of garlic bread shaped like little bones or ghosts for a full Halloween meal experience. It’s the kind of dish that brings out some laughs and maybe a few playful screams, making it one of my favorite ways to celebrate this spooky season with a simple, tasty dinner that feels full of character.
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti works best for that long, tangled look. If you want a gluten-free option, rice or chickpea pasta are good substitutes.
Marinara Sauce: This bright red sauce gives the “bloody” effect. You can use any tomato-based pasta sauce or make your own simple sauce with canned tomatoes, garlic, and herbs.
Mozzarella Balls (Bocconcini): These create the “eyeballs.” If you can’t find bocconcini, small mozzarella pearls or even sliced mozzarella cheese rolled into balls work well.
Black Olives: They form the pupils. Kalamata or black sliced olives are perfect. For a fun twist, try capers or small pieces of nori if you want a no-olive alternative.
How Can You Make Your Mozzarella Eyeballs Look More Realistic?
The eyeballs are the highlight of this dish, so getting them just right really adds to the fun. Here are some tips for creating creepy but tasty eyes:
- Shape the Mozzarella: Use small mozzarella balls or roll sliced cheese into spheres. Keep them chilled until assembly so they hold their shape well.
- Attach the Pupils: Slice black olives thinly to create little circles that look like pupils. Place them gently on top of each mozzarella ball.
- Placement on Pasta: Nestle the eyeballs slightly into small spaghetti nests so they seem to be “embedded” in the sauce. This adds depth and spookiness.
- Optional Detail: For extra creepiness, drizzle a tiny bit of marinara around the eyeball edges to mimic blood vessels or tears.
Equipment You’ll Need
- Large pot – to boil the spaghetti perfectly without sticking.
- Colander – for easy draining of your cooked pasta.
- Large skillet or saucepan – to heat and simmer the marinara sauce.
- Tongs or pasta fork – for mixing and serving the spaghetti with sauce.
- Small knife – to slice olives into pupil-sized pieces.
- Cutting board – a clean surface for slicing olives safely.
Flavor Variations & Add-Ins
- Add cooked ground beef or sausage to the sauce for a meaty, hearty version perfect when you want more protein.
- Mix in roasted red peppers or sautéed mushrooms to add texture and deepen the sauce’s flavor.
- Use fresh cherry tomatoes instead of sauce for a lighter, fresher twist that lets the mozzarella stand out.
- Swap bocconcini for vegan cheese balls to make it dairy-free but still fun and spooky.
Bloody Spaghetti with Mozzarella Eyeballs (Halloween Pasta)
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340 g) spaghetti
- 2 cups marinara sauce (or your favorite tomato pasta sauce)
- 12 small mozzarella balls (bocconcini)
- 6 black olives, sliced (for pupils)
For Flavoring:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for a little heat)
- Salt, to taste
- Fresh basil or parsley (optional, for garnish)
Time You’ll Need:
This recipe takes about 10 minutes to prepare and 15 minutes to cook. You’ll spend a few minutes boiling pasta, making the sauce, and assembling the spooky mozzarella eyeballs. It’s a quick and fun meal to whip up for Halloween!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente according to package instructions. Drain well and set aside.
2. Make the Sauce:
Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes if using. Sauté for 1-2 minutes until fragrant but not browned. Pour in the marinara sauce, stir, and let it simmer for 5-7 minutes to thicken slightly. Add salt to taste.
3. Toss Pasta with Sauce:
Add the cooked spaghetti directly into the skillet with the sauce. Toss well to coat every strand with the rich, “bloody” red sauce.
4. Assemble the Mozzarella Eyeballs:
Place the small mozzarella balls on top of the saucy spaghetti, spacing them out evenly. Slice the black olives into small circles and place one on each mozzarella ball as the pupil, creating creepy eyeballs.
5. Finish and Serve:
For extra fun, twirl small nests of spaghetti around some mozzarella eyeballs to make them look embedded in the pasta. Garnish with fresh basil or parsley if you like. Serve immediately while warm.
Enjoy your spooky and delicious Bloody Spaghetti with Mozzarella Eyeballs—perfect for a Halloween dinner that’s fun and tasty!
Can I Use Frozen Mozzarella Balls for the Eyeballs?
Yes, you can! Just make sure to thaw them completely in the refrigerator and pat them dry before assembling to avoid extra moisture on your pasta.
How Can I Make This Recipe Vegan?
Swap the mozzarella balls for vegan cheese alternatives or firm tofu balls. Use a marinara sauce that’s free from animal products, and you’re good to go!
Can I Prepare This Dish Ahead of Time?
You can cook the pasta and sauce ahead, then keep them refrigerated separately for up to 2 days. Assemble the mozzarella eyeballs just before serving to keep them fresh.
What’s the Best Way to Store Leftovers?
Store leftover spaghetti and sauce in an airtight container in the fridge for up to 3 days. Add the mozzarella eyeballs fresh when reheating to keep the fun presentation intact.
