Bloody Spaghetti with Mozzarella Eyeballs is a spooky and fun dish perfect for Halloween night! It features classic spaghetti noodles coated in a rich, red tomato sauce that looks just like blood. The real showstoppers are the mozzarella eyeballs—little balls of creamy cheese topped with olive slices, making them look like creepy, edible eyes staring right at you.
I love making this dish because it’s both playful and tasty, and it always gets a good laugh around the dinner table. The mozzarella eyeballs add a cool, gooey texture that contrasts perfectly with the warm spaghetti. Plus, it’s super easy to put together, so you can spend more time enjoying the creepy vibes and less time in the kitchen.
My favorite way to serve this is straight from the pot, with extra olives on the side for anyone who wants to add more eyeballs to their plate. It’s a great recipe to get kids involved too—they can help shape the mozzarella balls and place the olive “pupils” for an extra hands-on Halloween dinner. Fun, silly, and a little spooky—what more could you want?
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti is best for this dish since it holds sauce well and creates the “bloody” nest effect. If you want a twist, try linguine or fettuccine for a different texture.
Tomato Sauce: A good marinara or tomato sauce is your “blood.” Homemade or store-bought works fine. If you like it spicy, add chili flakes to give the sauce a little kick!
Mozzarella Balls (Bocconcini): These creamy balls make sweet eyeballs. If fresh mozzarella isn’t available, use small mozzarella pearls or cut a block of mozzarella into bite-sized pieces.
Black Olives: These create the pupil for the eyeballs. Kalamata or black sliced olives are great, but you could also try green olives stuffed with pimentos for a different look.
Fresh Herbs: Parsley or basil is perfect for garnish, adding freshness and color to the spooky dish. Feel free to skip if you don’t have any on hand.
How Do You Make Mozzarella Eyeballs That Stay Cute and Don’t Roll Away?
Making the mozzarella eyeballs look just right can be tricky because they’re round and slippery. Here’s how I keep them in place:
- Drain mozzarella balls well so they don’t release too much moisture.
- Pat them dry with a paper towel before assembling.
- Use a small dab of sauce as “glue” where you place the olive slice—this helps the pupil stay put.
- Place the eyeballs gently on the pasta mounds and press lightly so they sink in just a bit and don’t roll off.
- If making for kids, you can serve the eyeballs on toothpicks to keep them steady until they’re ready to eat.
These small tips make sure your spooky eyeballs look creepy and stay put for the best Halloween dinner presentation!
Equipment You’ll Need
- Large pot – for boiling spaghetti evenly without sticking together.
- Large skillet or saucepan – to cook and simmer the tomato sauce smoothly.
- Colander – to drain the pasta easily after cooking.
- Slotted spoon or tongs – to toss and serve the pasta cleanly.
- Small knife – perfect for slicing olives to make the eyeball pupils.
- Cutting board – a safe surface for chopping onions, garlic, and olives.
- Mixing spoon – to stir sauce and combine ingredients well.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or meatballs to the sauce for a heartier meal.
- Use fresh basil and oregano instead of dried for a brighter, fresher flavor.
- Include sautéed mushrooms or bell peppers in the sauce to boost veggies and texture.
- Swap out black olives for green or stuffed olives to change the look of your eyeballs.
- For a cheesy twist, sprinkle grated Parmesan or Pecorino on top before serving.
Bloody Spaghetti with Mozzarella Eyeballs (Halloween Pasta)
Ingredients You’ll Need:
For The Spaghetti & Sauce:
- 8 oz (225 g) spaghetti pasta
- 2 cups marinara or tomato pasta sauce
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
For The Mozzarella Eyeballs:
- 6-8 small fresh mozzarella balls (bocconcini)
- 6-8 black olives, pitted and sliced to create “pupils”
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe takes about 20-25 minutes in total: 10-12 minutes to cook the spaghetti, 8-10 minutes to prepare and simmer the sauce, and a few minutes to assemble the mozzarella eyeballs and plate the dish. Perfect for a quick, fun Halloween meal!
Step-by-Step Instructions:
1. Cook The Spaghetti:
Boil a large pot of salted water and cook the spaghetti according to the package instructions until al dente. Drain the pasta well and set aside.
2. Make The Sauce:
In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the marinara or tomato sauce along with the dried oregano and basil. Let the sauce simmer for 5-7 minutes. Season with salt and pepper to your liking.
3. Toss Spaghetti & Prepare Mozzarella Eyeballs:
Add the cooked spaghetti into the pan with the sauce and toss until the noodles are fully coated. To create the eyeballs, take each small mozzarella ball and top it with a slice of black olive to make the pupil.
4. Plate and Serve:
Arrange the sauced spaghetti into two small mounds on a plate. Carefully place one mozzarella eyeball on top of each mound, pressing gently so they stay in place. Sprinkle chopped fresh parsley or basil over the top for a fresh, colorful finish. Serve immediately and enjoy your spooky, fun Halloween pasta!
Can I Use Frozen Mozzarella for the Eyeballs?
It’s best to use fresh mozzarella balls (bocconcini) for the eyeballs, but if you only have frozen mozzarella, thaw it completely in the fridge overnight and pat dry before assembling to avoid extra moisture.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the tomato sauce a day in advance and store it in the fridge. Reheat gently on the stove before tossing with the cooked spaghetti.
How Should I Store Leftover Spaghetti?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of water or sauce to keep it moist.
What Can I Substitute for Black Olives?
If you don’t have black olives, you can use sliced green olives, capers, or small pieces of roasted red pepper for a different but still spooky pupil effect.
