Bloody Spaghetti with Mozzarella Eyeballs is a fun and spooky twist on classic spaghetti that’s perfect for Halloween or any time you want to add a little creepy fun to dinner. This dish features spaghetti noodles covered in a rich, red tomato sauce that looks just like blood, and the mozzarella balls, decorated with olives or peppers, look like eyeballs staring back at you!
I love making this playful dish because it’s easy to prepare but really brings a smile (or a good scare) to the table. The mozzarella eyeballs are a simple but clever touch that everyone, especially kids, can help with when assembling the meal. Plus, it’s a great way to enjoy a comforting pasta dinner with an exciting twist.
When I serve this, I usually pair it with garlic bread and a green salad to balance the meal. It’s always great to watch everyone’s reaction when they see those creepy mozzarella eyeballs floating in the “bloody” sauce. It’s a meal that’s sure to spark conversation and make any dinner feel special and unforgettable!
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti works best here for its long, thin strands that help create that messy, ‘bloody’ look. If you want, try linguine or fettuccine for a bit of a twist.
Crushed Tomatoes & Tomato Paste: These give the sauce its deep red color and thick texture. If you don’t have crushed tomatoes, pureed canned tomatoes or a smooth marinara can work too.
Mozzarella Balls (Bocconcini): Small mozzarella balls look just like eyeballs! If you can’t find them, slice fresh mozzarella into small rounds. For a dairy-free option, try firm tofu cubes, though it won’t melt the same.
Black Olives: Used for the “pupil” on each eyeball. Kalamata or other black olives work fine. If you want a milder flavor, try black beans cut into small circles.
How Do You Make the Mozzarella Eyeballs Look Realistic and Stay Intact?
The mozzarella eyeballs are the star of this dish and need a bit of care. Here’s how to get them just right:
- Use fresh, small mozzarella balls so they hold their round shape well.
- Pat them dry with a paper towel to prevent excess moisture from making the sauce watery.
- Place a small dab of sauce on top of each ball before pressing on the olive slice. This helps the olive stick better.
- Avoid heating the mozzarella after adding the olive “pupil,” or it might melt and lose the eyeball shape. Add them on top just before serving.
I like to let the sauce cool just a little before arranging the eyeballs on top. This keeps them fresh-looking and fun!
Equipment You’ll Need
- Large pot – I like it for boiling the spaghetti quickly and evenly.
- Large skillet or saucepan – perfect for making the sauce and simmering until it’s thick and flavorful.
- Slotted spoon or tongs – helps with draining and handling the mozzarella eyeballs carefully.
- Small spoon or dollop tool – ideal for placing dollops of sauce on the mozzarella balls, helping them stick.
- Serving plate or bowl – for presenting your spooky spaghetti creation in style.
Flavor Variations & Add-Ins
- Use cooked meatballs or sausage slices—adds protein and makes it more filling.
- Mix in sautéed mushrooms or bell peppers for extra texture and flavor.
- Top with a sprinkle of shredded Parmesan or a drizzle of hot sauce for extra kick.
- Swap out mozzarella for carved cheese or other round cheeses for different eyeball looks.
Bloody Spaghetti with Mozzarella Eyeballs
Ingredients You’ll Need:
For the Spaghetti and Sauce:
- 12 oz (340 g) spaghetti
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional for a little heat)
- Salt and freshly ground black pepper, to taste
For the Mozzarella Eyeballs:
- 12 small mozzarella balls (bocconcini)
- 6 black olives, sliced into rounds (for the pupils)
- 1 tbsp chopped fresh parsley or basil (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook the sauce and pasta, so roughly 30 minutes total. It’s a quick and fun recipe perfect for a 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 following the package directions until al dente (firm to the bite). Drain the pasta and set it aside.
2. Make the Sauce:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sauté for 3–4 minutes until soft and fragrant. Stir in the tomato paste and cook for 1 minute. Then add crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Let the sauce simmer for 15–20 minutes, stirring now and then, until it thickens slightly.
3. Combine Spaghetti and Sauce:
Mix the cooked spaghetti into the sauce, coating all noodles evenly with the rich, red sauce.
4. Make the Mozzarella Eyeballs:
Place a small dollop of sauce on each mozzarella ball to act like “blood vessels.” Press a slice of black olive onto each ball’s top to create a creepy pupil. These little eyeballs add a spooky flair to the dish—perfect for Halloween or fun dinners!
5. Assemble and Serve:
Put the saucy spaghetti on a serving plate. Arrange the mozzarella eyeballs artfully on top so they look like eyes staring out from the “bloody” noodles. Sprinkle chopped fresh parsley or basil over everything for a fresh color pop. Serve immediately and enjoy your creepy, delicious meal!
Can I Use Frozen Mozzarella Balls for the Eyeballs?
Yes, but make sure to thaw them completely in the fridge and pat them dry before assembling. This helps them hold their shape and prevents extra moisture from watering down the sauce.
Can I Prepare the Sauce Ahead of Time?
Absolutely! The tomato sauce can be made a day in advance and stored in the fridge. 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. Mozzarella eyeballs are best served fresh but can be stored separately and added when reheating.
Can I Make This Recipe Spicier or Milder?
Yes! Adjust the red pepper flakes to your taste or leave them out entirely for a milder sauce. You can also add fresh chili or hot sauce to ramp up the heat.