Bloody Spaghetti with Mozzarella Eyeballs is a fun and spooky twist on a classic pasta dish. It’s packed with rich, red tomato sauce that looks just like a deliciously messy, bloody base. The star of the show are the mozzarella “eyeballs” — little balls of fresh mozzarella with black olive slices as the pupil, making this meal perfect for Halloween or any time you want to impress with a little creepy creativity.
I love making this dish when friends or family come over for a themed dinner, especially kids—they get such a kick out of pretending the pasta is a spooky feast straight from a Halloween party! It’s an easy way to turn a simple spaghetti meal into something memorable without spending hours in the kitchen. The mozzarella eyeballs keep it playful, and adding a few herbs on top gives a fresh surprise to balance all that savory tomato goodness.
When I serve this, I like to pair it with a crisp green salad or some garlic bread for dipping into the sauce. It’s the kind of meal that encourages everyone to loosen up, enjoy the silliness, and eat with their hands if they want! It’s a great reminder that food can be fun and bring smiles, even with a little gooey, “bloody” mess on your plate.
Key Ingredients & Substitutions
Spaghetti: Regular spaghetti works great here for its classic shape, but feel free to swap in any long pasta like linguine or fettuccine. Just stick to similar cooking times for best texture.
Tomato Sauce: Crushed tomatoes and tomato paste give the sauce a thick, rich “bloody” look. If you prefer a smoother sauce, use tomato sauce or blend the crushed tomatoes before cooking.
Mozzarella Balls: Fresh mozzarella balls make the perfect “eyeballs” for this dish due to their soft texture and round shape. You can slice regular mozzarella into thick rounds if bocconcini aren’t available.
Black Olives: Sliced black olives serve as the pupil of each eyeball, adding contrast and a salty bite. Kalamata or ripe olives work well too if you want a slightly different flavor.
How Do You Make Mozzarella Eyeballs Look Realistic and Stay Put?
To create the fun eyeball effect, use fresh mozzarella balls that are firm but soft enough to sit nicely on the pasta.
- Pat the mozzarella dry with paper towels to remove excess moisture so they don’t slide off.
- Place them gently but firmly onto the hot sauced spaghetti—letting the warmth slightly soften the bottom helps them stick.
- Top each ball with a small olive slice for the pupil; you can secure it by pressing gently into the mozzarella.
- If needed, a tiny dab of tomato paste can act as “glue” to keep olive slices in place.
Equipment You’ll Need
- Large pot – perfect for boiling enough spaghetti for everyone.
- Large skillet or saucepan – for making the sauce; I like a deep one to keep everything contained.
- Strainer – to drain the pasta easily without losing any of that delicious spaghetti.
- Serving dish or plates – for presenting your spooky spaghetti and eyeballs clearly.
- Small spoon or tweezers – handy for placing the mozzarella eyeballs neatly on top.
Flavor Variations & Add-Ins
- Use cooked ground beef or crumbled sausage in the sauce to add more protein and heartiness.
- Mix in chopped spinach or bell peppers for extra color and crunch.
- Swap mozzarella for hot Italian cheese or shredded cheddar for a different cheesy flavor.
- Sprinkle with crushed red pepper flakes or a dash of smoked paprika to give it a smoky kick.
How to Make Bloody Spaghetti with Mozzarella Eyeballs
Ingredients You’ll Need:
- 12 oz (340 g) spaghetti
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz/800 g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
- 8 oz (225 g) fresh mozzarella balls (bocconcini)
- 1/2 cup black olives, sliced (for eyeball pupils)
- Fresh parsley or basil, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 20 minutes for cooking the sauce and pasta. In total, plan for around 30 minutes to have this spooky dish ready to serve.
Step-by-Step Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook it according to the package instructions until al dente. When ready, drain the pasta and set it aside.
2. Make the Tomato Sauce:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 4 to 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until it smells fragrant.
Add the crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and black pepper to your taste. Let the sauce simmer over low heat for 15–20 minutes, stirring occasionally, until it thickens nicely.
3. Combine Pasta and Sauce:
Toss the cooked spaghetti into the sauce, mixing well so every strand is coated in the rich, red “bloody” tomato sauce.
4. Add the Mozzarella Eyeballs:
Transfer the saucy spaghetti to a serving dish or plates. Place fresh mozzarella balls evenly across the top. Then, add a slice of black olive on each mozzarella ball to form the “pupil” of your spooky eyeballs.
5. Garnish and Serve:
Sprinkle fresh chopped parsley or basil over the dish if you like. Serve immediately and enjoy your fun, creepy Bloody Spaghetti with Mozzarella Eyeballs!
Can I Use Frozen Mozzarella Balls for the Eyeballs?
Yes, you can use frozen mozzarella balls, but be sure to thaw them completely in the fridge overnight and pat them dry before placing on the spaghetti to avoid extra moisture.
Can I Make the Sauce Ahead of Time?
Absolutely! The tomato sauce can be prepared a day in advance and stored in the fridge. Reheat gently on the stove before tossing with freshly cooked pasta.
How Should I Store Leftovers?
Store any leftover spaghetti and sauce in an airtight container in the fridge for up to 3 days. Keep mozzarella eyeballs separate and add fresh when ready to serve to maintain their shape.
What Can I Substitute for Black Olives?
If you don’t have black olives, use small slices of roasted red pepper or capers to create the pupil on your mozzarella eyeballs. Just make sure they’re small enough to fit nicely on top.