Bloody Spaghetti with Mozzarella Eyeballs is a playful, spooky twist on a classic spaghetti dinner. The sauce is a rich, red marinara that looks just like blood, and the mozzarella balls topped with olives create creepy “eyeballs” that add a fun touch to the dish. It’s a perfect meal for Halloween or any time you want something a little silly and delicious.
I love making this dish because it’s easy to put together and always gets a big reaction from the people at the table. The mozzarella eyeballs are my favorite part—they’re fun to make and even more fun to eat. I usually add some fresh basil on top for a pop of green that contrasts nicely with the red sauce. Plus, it’s a great way to get kids involved in cooking since assembling the eyeballs feels like a mini craft project.
This spaghetti tastes just as good as it looks, with the familiar comfort of tomato sauce combined with creamy mozzarella, making every bite tasty and satisfying. I like to serve it with a simple side salad or some garlic bread to keep things easy. Whenever I make this, it turns dinner into a little celebration, full of smiles and maybe a few playful scares!
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti is perfect for this dish because it holds sauce well. If you want a gluten-free option, try rice or corn-based pasta instead. Both work great with tomato sauce.
Marinara Sauce: Use your favorite jarred marinara or make your own with tomatoes, garlic, and herbs. For a smoother sauce, blend before heating. You can swap marinara for pizza sauce if that’s what you have around.
Mozzarella Balls: Fresh bocconcini or ciliegine are ideal for the “eyeballs.” If you can’t find these, mini mozzarella pearls or cubed cheese will do. Just shape them into small balls for the effect.
Black Olives: These serve as the “pupils” for the eyeballs. Sliced kalamata olives can be used for a slightly different flavor. If you’re allergic to olives, consider small slices of roasted mushrooms or capers instead.
How Do You Make Mozzarella Eyeballs Look Realistic?
The key to creepy mozzarella eyeballs is simple prep and placement. Here’s how I do it:
- Cut olives into thin, even rounds so each “pupil” fits nicely on the mozzarella ball.
- Press each olive slice gently onto the mozzarella, but don’t push too hard or the cheese will break.
- Arrange the eyeballs randomly on top of sauce-coated spaghetti for a natural, eerie look.
- If you want to add “blood vessels,” lightly drizzle some extra marinara sauce around the eyeballs.
- Try chilling the mozzarella a bit before assembling to help keep the shapes firm.
This simple method keeps your eyeballs looking neat but spooky, making your Bloody Spaghetti extra fun to serve and eat!
Equipment You’ll Need
- Large pot – I like this because it’s easy to cook the pasta evenly and then drain it all at once.
- Large saucepan – perfect for warming the marinara sauce without splattering.
- Small knife – helpful for slicing olives thinly to make realistic pupils.
- Serving plates – wide and shallow plates work best to arrange the eyeballs on top.
Flavor Variations & Add-Ins
- Use cooked meatballs or sliced pepperoni instead of mozzarella for a meaty, creepy eyeball centerpiece.
- Mix in sautéed spinach or kale for a splash of green—like adding veins or tissue.
- Sprinkle red pepper flakes or hot sauce into the sauce for some extra “blood” effect and heat.
- Try different cheeses, like string cheese or provolone, for varied textures and looks.
Bloody Spaghetti with Mozzarella Eyeballs
Ingredients You’ll Need:
For the Spaghetti and Sauce:
- 8 ounces spaghetti
- 2 cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
- Salt, to taste
For the Mozzarella Eyeballs:
- 12 small fresh mozzarella balls (bocconcini)
- 6 black olives, pitted
- 1 teaspoon dried oregano or basil (optional, for garnish)
How Much Time Will You Need?
This dish takes about 20 minutes from start to finish, including boiling the pasta, warming the sauce, and preparing your spooky mozzarella eyeballs. It’s quick to prepare and perfect for a fun and festive meal!
Step-by-Step Instructions:
1. Cooking the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook it according to the package instructions until it’s tender but still has a little bite (al dente). Drain the spaghetti and set it aside.
2. Warming the Sauce:
While the pasta cooks, heat the olive oil in a saucepan over medium heat. Pour in the marinara sauce and warm it until it’s simmering. Lower the heat to keep it warm without boiling.
3. Making the Mozzarella Eyeballs:
Slice the black olives into thin rounds to create the “pupils” for your eyeballs. Gently press one olive slice onto each small mozzarella ball to form an eyeball, being careful not to tear the cheese.
4. Combining and Serving:
Toss the cooked spaghetti with the warm marinara sauce so it’s fully coated. Plate the sauced spaghetti onto serving dishes, then place the mozzarella eyeballs on top, spacing them out to look like eerie floating eyes. Sprinkle the dried oregano or basil over everything for a touch of flavor and color. Serve right away and enjoy your spooky feast!
Can I Use Frozen Mozzarella Balls for the Eyeballs?
Yes, you can! Just make sure to thaw them completely in the fridge overnight and drain any excess liquid before using to keep the eyeballs intact and prevent extra moisture on your spaghetti.
Can I Make the Sauce Ahead of Time?
Absolutely! Prepare the marinara sauce a day or two in advance and store it in the refrigerator. When ready to serve, warm it gently on the stove before tossing with the pasta.
How Should I Store Leftovers?
Keep leftover spaghetti and eyeballs separately if possible. Store in airtight containers in the fridge for up to 3 days. Reheat the spaghetti with sauce on the stove, and add fresh mozzarella eyeballs after warming for the best texture.
What Can I Substitute for Black Olives in the Eyeballs?
If you’re not a fan of olives, try using small slices of roasted mushrooms or capers to create the pupil. They give a different flavor but still keep that spooky eyeball look!
