Bloody Spaghetti with Mozzarella Eyeballs is a fun and spooky twist on a classic spaghetti dish that’s perfect for Halloween or any time you want to surprise your guests. Think of rich, red tomato sauce covering perfectly cooked spaghetti, topped with mozzarella balls that look just like eyeballs—complete with little olive slices for pupils. It’s a playful way to bring a little creepy fun to the dinner table without losing all the flavors you love.
I love making this dish because it never fails to get a few laughs and wide eyes from everyone eating it. The mozzarella eyeballs add a cool, cheesy bite, and I usually make a quick, simple tomato sauce from scratch so it feels fresh and satisfying. Plus, this meal is so easy to pull together that you can focus on setting the eerie mood or popping on a spooky playlist while it cooks.
If you’re serving this up for a party or family dinner, I like to pair it with some crusty bread for mopping up all the delicious sauce. Kids especially enjoy helping to add the olive “pupils” on the mozzarella, which makes it extra fun. It’s the kind of meal that feels festive but still cozy, and it brings out everyone’s playful side around the dinner table.
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti works best here for those spooky eyeball nests. You can swap for any long pasta like linguine or fettuccine if you prefer a different texture.
Tomato Sauce: Crushed tomatoes and tomato paste create a rich “bloody” sauce. If you want it smoother, use tomato purée. For a vegetarian version, leave out the meat and add mushrooms or lentils for texture.
Ground Meat: Beef or turkey add depth, but it’s optional. You can also use plant-based meat alternatives or skip it to keep this dish vegetarian.
Mozzarella Balls: Fresh mozzarella balls are essential for the “eyeballs.” If you can’t find them, cut regular fresh mozzarella into 1-inch rounds or cubes. Make sure they’re moist but not too wet.
Black Olives: These are perfect for the pupils. Kalamata or black olives both work. For a twist, small pieces of roasted pepper or capers could be used too.
How Do You Make Perfect Mozzarella Eyeballs for This Dish?
Creating the eyeball detail is simple but key to the spooky look.
- Drain the fresh mozzarella balls well to avoid watery sauce.
- After placing each mozzarella ball on the pasta nest, press gently to set it into the sauce so it looks natural.
- Use a small slice of black olive for the pupil. You can slice olives thinly with a sharp knife or use kitchen scissors for control.
- Press the olive slice lightly on top of the mozzarella so it sticks but doesn’t sink in.
- If you want the eyes to look extra glossy, you can brush a tiny bit of olive oil on top before serving.
- Serve immediately to keep the mozzarella soft and the eyes fresh-looking.
With these steps, you get fun and realistic cheesy eyeballs that won’t melt away before your guests get a good look!
Equipment You’ll Need
- Large pot – I like using a big pot to boil the spaghetti so it cooks evenly and doesn’t spill over.
- Skillet or saucepan – perfect for simmering the tomato sauce and cooking the meat if using it.
- Wooden spoon or spatula – helps stir everything without scratching the pan and keeps the sauce from sticking.
- Small knife – handy for slicing black olives and adjusting other toppings.
- Serving dish or shallow platter – great for arranging the spaghetti nests and adding the mozzarella eyeballs on top.
Flavor Variations & Add-Ins
- Swap ground beef for cooked sausage, meatballs, or plant-based protein for different flavors.
- Add sautéed mushrooms or bell peppers to the sauce for extra texture and taste.
- Use spicy marinara or add extra red chili flakes if you like a heat kick.
- Sprinkle grated Parmesan or an extra layer of shredded cheese before serving for a cheesy, gooey topping.
Bloody Spaghetti with Mozzarella Eyeballs
Ingredients You’ll Need:
For the Spaghetti and Sauce:
- 12 oz (340 g) spaghetti
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450 g) ground beef or turkey (optional for meat sauce)
- 1 (28 oz/800 g) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red chili flakes (optional for a slight kick)
- Salt and black pepper, to taste
For the Eyeballs and Garnish:
- 8 fresh mozzarella balls (about 1 inch diameter each), drained
- 8 small slices of black olives (for the pupils)
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20-25 minutes to cook the sauce and spaghetti, plus a few minutes to assemble the mozzarella eyeballs on top. Overall, plan for around 35-40 minutes from start to serving—quick and perfect for a fun meal!
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 (firm to the bite). Drain well and set aside.
2. Make the Sauce:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
If you are using ground meat, add it now. Break it apart with a spoon and cook until browned and fully cooked, about 6-8 minutes. Drain excess fat if needed.
Add crushed tomatoes, tomato paste, dried oregano, basil, and the red chili flakes (if you like some heat). Season with salt and pepper to taste. Lower the heat and let the sauce simmer for 15-20 minutes, stirring occasionally until it thickens nicely.
3. Combine Pasta and Sauce:
Toss the cooked spaghetti into the sauce and mix well so every strand is coated with that rich, red, “bloody” goodness.
4. Assemble Your Mozzarella Eyeballs:
Spoon the spaghetti into 8 small nests or mounds in a serving dish or skillet. Gently place one mozzarella ball on top of each spaghetti nest, pressing down slightly so it sits in the sauce.
Top each mozzarella ball with one small black olive slice, which looks like an eyeball pupil. Press lightly so it sticks but the mozzarella stays whole.
Garnish with a few fresh basil leaves for a touch of green and freshness.
5. Serve and Enjoy:
Serve immediately while warm and gooey. Watch your guests’ eyes widen as they enjoy this fun and spooky meal!
Can I Use Frozen Mozzarella Balls for the Eyeballs?
Yes, but make sure to thaw them completely in the fridge beforehand and drain any excess liquid. This helps prevent the sauce from becoming watery and keeps the mozzarella intact.
How Can I Make This Recipe Vegetarian?
Simply omit the ground meat and add sautéed mushrooms, lentils, or your favorite plant-based protein to the sauce for a hearty texture without compromising flavor.
Can I Prepare the Sauce Ahead of Time?
Absolutely! You can make the tomato sauce a day in advance and reheat it gently before combining with the pasta. Add the mozzarella eyeballs just before serving to keep them fresh.
What’s the Best Way to Store Leftovers?
Store leftover spaghetti and sauce in an airtight container in the fridge for up to 3 days. Keep the mozzarella balls separate and add fresh ones when reheating to maintain their texture and appearance.
