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 it’s been freshly spilled, and those mozzarella “eyeballs” sitting on top add a playful, creepy touch that kids and adults both love. It’s a simple meal with a festive vibe that really makes your dinner table pop.
I love making this dish because it’s so easy to prepare but gets everyone excited to eat. The mozzarella balls are like little surprises in the sauce, and you can even add a slice of olive in the center to make them look even more like real eyeballs. It’s a great way to get into the Halloween spirit without too much fuss — and if you’re like me, it’s a fun way to get the kids involved in cooking, too.
When I serve this dish, I like to set the mood with some Halloween decorations and maybe a spooky playlist. It makes dinner feel like a party. Plus, it’s the kind of meal where everyone gathers around and can’t wait to see who gets the scariest eyeball on their plate. It’s simple, tasty, and brings a lot of smiles to the table every time!
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti works perfectly here for its long, twirly strands. You can swap for linguine or fettuccine if you want a slightly different texture but still keep the fun look.
Ground beef or Italian sausage: Choose either for a meaty sauce. For a lighter or vegetarian version, try plant-based crumbles or sautéed mushrooms. They soak up sauce well and keep it hearty.
Mozzarella balls (ciliegine): These small mozzarella balls are great for the “eyeballs” look. If you can’t find them, cut fresh mozzarella into small cubes or slices. Buffalo mozzarella adds extra creaminess if you want a richer taste.
Black olives: Sliced olives make simple and effective “pupils” for the eyes. If you don’t have black olives, use small capers or even peppercorns for a similar effect.
How Can I Make the Mozzarella Eyeballs Look Realistic and Stay in Place?
Getting those spooky mozzarella eyeballs just right makes this dish extra fun. Here’s how to do it easily:
- Use fresh mozzarella balls that are firm but soft—they shouldn’t melt right away when placed on hot pasta.
- Shape small nests from the spaghetti and sauce on the plate or skillet to hold each ball steady.
- Press down gently on the mozzarella and then top with a slice of black olive to create the pupil.
- Serve immediately so the mozzarella holds its shape before it melts into the sauce.
- If you want the eyeballs less soft, you can chill mozzarella balls before using to help them keep form longer.
Equipment You’ll Need
- Large pot – for boiling the spaghetti; a big pot helps the pasta cook evenly without sticking.
- Large skillet – perfect for browning meat and mixing the sauce with pasta in one pan.
- Colander – to drain the spaghetti easily after cooking.
- Wooden spoon – great for stirring the sauce and breaking up the meat without scratching your pan.
- Knife and cutting board – to chop onions, garlic, and slice olives for the “pupils.”
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner sauce.
- Add sautéed mushrooms or bell peppers to the sauce for extra veggies and flavor.
- Use spicy Italian sausage to give the dish a little heat, perfect if you like a kick.
- Mix in fresh basil or oregano for a herbal note that brightens the tomato sauce.
Bloody Spaghetti with Mozzarella Eyeballs (Halloween Pasta)
Ingredients You’ll Need:
For The Pasta and Sauce:
- 12 oz (340 g) spaghetti
- 1 lb (450 g) ground beef or Italian sausage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara or spaghetti sauce (or homemade tomato sauce)
- Salt and black pepper, to taste
- 1 tsp olive oil
For The Mozzarella Eyeballs:
- 12 small fresh mozzarella balls (ciliegine)
- 6 black olives, sliced into rounds for “pupils”
- Grated Parmesan cheese (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 25 minutes total: 10 minutes to prep and cook the sauce and meat, 10 minutes to boil and drain the pasta, and about 5 minutes to assemble the spooky mozzarella eyeballs.
Step-by-Step Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
2. Make the Meat Sauce:
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
Add the ground beef or Italian sausage. Cook until browned and no longer pink, breaking up the meat with a spoon as it cooks, about 7-8 minutes. Drain any excess fat if needed.
Stir in the marinara or spaghetti sauce, then season with salt and pepper to your liking. Simmer on low heat for about 10 minutes to let the flavors blend well.
3. Combine Pasta and Sauce:
Toss the cooked spaghetti into the sauce to coat well, mixing gently to blend the flavors.
4. Assemble the Mozzarella Eyeballs:
On a serving platter or oven-safe skillet, make little nests of spaghetti and meat sauce. Place a mozzarella ball on top of each nest.
Press a slice of black olive gently onto each mozzarella ball to mimic an eyeball pupil.
5. Serve and Enjoy:
Optionally, sprinkle a little grated Parmesan cheese over the dish. Serve immediately while warm, inviting guests to take a moment to “stare” at the spooky eyeballs before digging in!
Can I Use Frozen Mozzarella Balls for the Eyeballs?
Yes, but it’s best to thaw them fully in the fridge before using. This helps them keep a soft, creamy texture and makes it easier to press the olive slices on top.
How Can I Make This Dish Vegetarian?
Simply swap the ground beef or sausage for sautéed mushrooms, lentils, or a plant-based meat substitute. Cook these with the onions and garlic before adding the sauce for the best flavor.
Can I Prepare the Meat Sauce Ahead of Time?
Absolutely! Make the meat sauce a day ahead and store it in the fridge. Reheat gently before tossing with cooked spaghetti and assembling the eyeballs just before serving.
What’s the Best Way to Store Leftovers?
Keep leftover spaghetti and sauce in an airtight container in the fridge for up to 3 days. Store mozzarella balls separately to prevent them from melting or becoming rubbery, adding them fresh when reheating the pasta.