Bloody Spaghetti with Mozzarella Eyeballs is a fun and spooky twist on classic spaghetti and meatballs that’s perfect for Halloween or any time you want to surprise your family and friends. The sauce is a rich, red tomato base that looks just like blood, and the mozzarella “eyeballs” floating on top add a playful and creepy touch. It’s like enjoying your favorite pasta but with a fun, eerie vibe that kids and adults both get a kick out of.
I love making this dish because it turns dinner into a little celebration of spooky fun. The mozzarella balls are easy to make—just add a slice of olive on top to create the creepy “pupil” effect. It’s a great way to get creative in the kitchen, and the best part is that everything tastes just as delicious as regular spaghetti. I find that adding a little garlic and herbs to the sauce makes it extra tasty and keeps those simple flavors shining through.
When I serve Bloody Spaghetti with Mozzarella Eyeballs, I like to use a big, deep bowl so the “bloody” sauce can really shine, and the eyeballs can float around for that full spooky effect. It’s such a hit at parties or themed dinners, and I’ve seen kids get so excited to eat it because it’s unlike any spaghetti they’ve had before. Plus, it’s easy to dress up the table with some fake cobwebs or Halloween plates to complete the mood.
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti gives you those long, twisty noodles that hold the sauce well. You can swap for linguine or fettuccine if you want a slightly different texture.
Tomato Sauce: Crushed tomatoes and tomato paste create a rich, thick sauce. If you prefer, replace crushed tomatoes with fresh diced tomatoes for a chunkier feel or canned tomato sauce for a smoother base.
Fresh Mozzarella Balls: These make great “eyeballs” because of their size and shape. If you can’t find bocconcini or ciliegine, small mozzarella pearls or even halved mozzarella balls work fine.
Black Olives: These slices act as pupils for your eyeballs. If olives aren’t your thing, capers or small pieces of roasted red pepper can also work as substitutes.
How Do I Make the Mozzarella Eyeballs Look Realistic?
Getting the eyeball effect right is the key to the spooky look. Here’s how I do it:
- Use fresh mozzarella balls about the size of a grape or smaller—too big looks odd, too small loses detail.
- Slice black olives into thin rounds—thinner slices make better pupils that stick well.
- Press each olive slice gently onto the mozzarella ball’s surface; don’t push too hard or the cheese will stretch or tear.
- Optional: Slightly sear the top of the mozzarella balls in a hot pan for 10-15 seconds to get a toasted look around the pupil.
- Place the eyeballs carefully on the plated spaghetti soon before serving so they don’t melt into the sauce.
These simple tips will help your spooky eyeballs stay intact and look creepy-cool on your bloody spaghetti.
Equipment You’ll Need
- Large pot – to cook the spaghetti easily and prevent sticking.
- Skillet or saucepan – for simmering the tomato sauce; a wide pan helps the sauce reduce evenly.
- Cooking spoon or spatula – for stirring the sauce and mixing the pasta.
- Small knife – to slice the black olives into pupils carefully.
- Serving dish – to display the spooky spaghetti and eyeballs attractively.
Flavor Variations & Add-Ins
- Use ground beef, turkey, or sausage in the sauce for a meaty version that’s more filling.
- Add cooked spinach or kale to the sauce to introduce a bit of greens and color contrast.
- Mix in a handful of grated Parmesan or Pecorino cheese for a richer, saltier flavor.
- Swap basil for mint or rosemary for a different herbal twist that complements the tomato base.
Bloody Spaghetti with Mozzarella Eyeballs
Ingredients You’ll Need:
For the Spaghetti and Sauce:
- 12 oz spaghetti pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional, for a slight kick)
- Salt and black pepper to taste
For the Mozzarella Eyeballs:
- 1 cup fresh mozzarella balls (bocconcini or ciliegine size)
- Black olives, sliced into thin rounds
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so around 30 minutes total. It’s a quick and easy meal perfect for a fun, spooky dinner!
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 instructions until al dente. Drain the pasta and set it aside.
2. Make the Tomato Sauce:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, cooking for about 3-4 minutes until they become soft and translucent.
Stir in the crushed tomatoes and tomato paste. Add dried oregano, dried basil, red pepper flakes (if you like a little heat), and salt and black pepper to taste. Let the sauce simmer on low heat for 15-20 minutes, stirring occasionally until it thickens slightly.
3. Combine Pasta and Sauce:
Add the cooked spaghetti to the sauce, tossing everything gently until the noodles are well coated with the rich tomato sauce.
4. Create the Mozzarella Eyeballs:
Carefully press one black olive slice on top of each fresh mozzarella ball to mimic an eyeball’s pupil.
5. Plate and Garnish:
Serve the spaghetti sauce mixture on a plate or bowl. Place the mozzarella eyeballs artistically on top so they appear to be peeking through the ‘bloody’ pasta.
Garnish with chopped fresh parsley or basil for a nice bright touch.
6. Serve and Enjoy:
Serve your spooky Bloody Spaghetti with Mozzarella Eyeballs immediately and enjoy a fun, festive twist on a classic favorite!
Can I Use Frozen Mozzarella Balls for the Eyeballs?
Yes, you can! Just make sure to thaw them completely in the fridge before using. Pat them dry with paper towels to remove excess moisture so they hold the olive slices well.
How Can I Make the Tomato Sauce Ahead of Time?
Definitely! Prepare the sauce up to 2 days in advance and keep it refrigerated in an airtight container. Reheat gently on the stove before tossing with freshly cooked spaghetti.
What’s the Best Way to Store Leftovers?
Store leftover spaghetti and sauce separately in airtight containers in the fridge for up to 3 days. Add the mozzarella eyeballs fresh when serving to keep their shape and texture.
Can I Add Meat to the Sauce?
Absolutely! Brown some ground beef, turkey, or sausage in the pan before adding onions and garlic for a meaty version that’s great for extra flavor and heartiness.