Bloody Spaghetti with Mozzarella Eyeballs is a fun and spooky twist on your classic pasta dinner. The rich, red tomato sauce looks like a dramatic splash of “blood,” while the mozzarella balls shaped like eyeballs add a playful and creepy touch. It’s perfect for Halloween or any time you want to surprise your guests with a little kitchen mischief.
I love making this dish because it’s simple but gets such a great reaction, especially from kids. The mozzarella eyeballs are easy to assemble—just add a little olive or pepper slice in the center—and they float right on top of the sauce, making it look like fun little creepy eyes staring back at you. It’s a perfect way to bring a smile and a little laughter to the table.
When I serve Bloody Spaghetti with Mozzarella Eyeballs, I like to pair it with some crusty bread to soak up all the saucy goodness. Watching everyone dig in with excitement makes this meal a memorable one, and it’s always a hit at parties. If you’re looking for a playful dinner that doesn’t take long but feels special, this is the one I keep coming back to.
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti works perfectly here. If you want a twist, try linguine or fettuccine. Gluten-free pasta works well too for allergy needs.
Tomato Sauce: Using crushed tomatoes creates a thick, “bloody” sauce. You can swap for tomato puree or marinara sauce if you want a smoother texture.
Mozzarella Balls: Fresh mozzarella balls (bocconcini) are ideal because of their size and shape. If you don’t have these, small fresh mozzarella slices can work.
Olives: Black olives make the perfect “pupil” for eyeballs. Kalamata olives add a nice color contrast for the iris but are optional. You could also use small pieces of black peppercorns.
How Can You Make the Mozzarella Eyeballs Look Realistic and Stay Fresh?
The mozzarella eyeballs are the highlight and need some care to look good and stay fresh.
- Drain and pat dry mozzarella balls to avoid watery eyes on your pasta.
- Use thin olive slices placed carefully on top. I find toothpicks handy to position the “iris” and “pupil.”
- Make the pupils last, so they don’t slip off before serving.
- Add them right before serving to keep mozzarella fresh and prevent them from melting too much in the sauce.
- Swirl some cooked spaghetti strands gently around the eyeballs for a spooky blood vessel effect, but avoid covering the olives.
These tips help keep your “eyes” looking creepy and appetizing!
Equipment You’ll Need
- Large pot – I like a big one to cook the pasta easily without spilling.
- Skillet or large frying pan – perfect for simmering the sauce and mixing everything together.
- Colander – makes draining the pasta quick and mess-free.
- Cutting board and knife – for slicing olives and prepping garlic and onions.
- Toothpicks – helpful for positioning small olives as pupils on the mozzarella balls.
Flavor Variations & Add-Ins
- Switch mozzarella for pepper Jack or provolone for a spicy or smoky twist.
- Add cooked ground beef or sausage to the sauce for a meaty version.
- Include sautéed mushrooms or bell peppers for extra texture and flavor.
- Sprinkle with red pepper flakes or chopped fresh chili for added heat.
How to Make Bloody Spaghetti with Mozzarella Eyeballs
Ingredients You’ll Need:
- 12 oz (340 g) spaghetti pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (28 oz/800 g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional, for a bit of heat)
- Salt and black pepper, to taste
- 8 oz (225 g) fresh mozzarella balls (bocconcini)
- 8 black olives, pitted
- 4 kalamata olives (optional, for the “iris” detail)
- Fresh basil or parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15-20 minutes to cook the sauce, plus 8-10 minutes to boil the pasta. Altogether, you’ll need about 30-35 minutes from start to finish, making it a quick and fun meal to whip up, especially for special occasions like Halloween.
Step-by-Step Instructions:
1. Cook the Spaghetti:
Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain the pasta and set it aside.
2. Make the Tomato Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing for about 3-4 minutes until they turn soft and fragrant. Pour in the crushed tomatoes, then stir in oregano, basil, red pepper flakes (if using), and salt and pepper to taste. Let the sauce simmer gently for 15-20 minutes, stirring occasionally until it thickens nicely.
3. Combine Pasta and Sauce:
Add the cooked spaghetti to the skillet with the sauce and toss everything together so the pasta is fully coated with the rich, red tomato sauce.
4. Prepare the Mozzarella Eyeballs:
Drain the mozzarella balls and gently pat them dry. Slice the black olives into thin rounds for the pupils. If you have kalamata olives, slice them into slightly larger rounds to create an “iris” under the pupil. Place one kalamata olive slice (or a black olive slice if you don’t have kalamata) on top of each mozzarella ball, then top that with a smaller black olive slice to form the pupil. Toothpicks can help place the slices accurately.
5. Assemble and Serve:
In your serving dish or an ovenproof skillet, arrange the spaghetti nicely. Swirl a few strands of pasta around each mozzarella ball to mimic bloody veins or blood vessels. Then place the mozzarella eyeballs evenly on top for a spooky look. Garnish with fresh basil or parsley if you like. Serve right away and enjoy the creepy, delicious fun!
Can I Use Frozen Mozzarella Balls for the Eyeballs?
You can, but make sure to thaw them completely in the fridge overnight and pat them dry before assembling. This prevents extra moisture that could make the sauce watery or cause the olives to slip off.
How Can I Make the Sauce Ahead of Time?
The tomato sauce can be made a day in advance. Store it in an airtight container in the fridge and reheat gently on the stove before tossing with freshly cooked spaghetti.
What’s the Best Way to Store Leftovers?
Keep leftover spaghetti and sauce in separate airtight containers in the fridge for up to 3 days. Mozzarella eyeballs are best served fresh, so add them only when reheating the pasta.
Can I Add Meat or Vegetables to This Recipe?
Absolutely! Cooked ground beef, sausage, or sautéed mushrooms and bell peppers taste great in the sauce and add extra depth and texture to the dish.
