Bloody Spaghetti with Mozzarella Eyeballs

Bloody Spaghetti with Mozzarella Eyeballs started as a playful dare at an Austin Halloween potluck, and it quickly became a signature October dish. Bloody Spaghetti with Mozzarella Eyeballs lets tomato sauce do the “gory” work while those olive-studded ciliegine stare back from the plate. Bloody Spaghetti with Mozzarella Eyeballs is fast, festive, and tasty enough to fuel a busy night of costumes and candy. Bloody Spaghetti with Mozzarella Eyeballs also scales for parties—big pot of pasta, pan of sauce, and a platter of cheese “eyes.” Expect squeals, laughs, and clean plates every single time

Why You’ll Love This :

Bloody Spaghetti with Mozzarella Eyeballs turns a simple pasta night into a spooky, laugh-filled crowd-pleaser that still tastes like classic comfort food with rich marinara and al dente noodles for Halloween fun without fuss. The mozzarella “eyeballs” take minutes—ciliegine plus olive pupils—so the plate looks dramatic while prep stays easy and kid-friendly for parties or busy weeknights. Make it meatless or add meatballs; either way, the bold red sauce and creamy cheese deliver balanced, familiar flavors everyone devours fast.

Ingredients for Bloody Spaghetti with Mozzarella Eyeballs

• 12 oz spaghetti
• 24–28 oz marinara or arrabbiata sauce (jarred or homemade)
• 2–3 tbsp olive oil
• 3–4 cloves garlic, minced
• 1/2 tsp crushed red pepper (optional, for heat)
• 1/2 tsp kosher salt, 1/4 tsp black pepper, to taste
• 8–12 ciliegine mozzarella (small balls) or bocconcini, halved if large
• 10–12 black or green olive slices for “pupils”
• Fresh basil or parsley for garnish
  Optional: 1/2 lb meatballs or Italian sausage; grated Parmesan for serving.

Ingredient	Purpose
Spaghetti	Classic, slurpable base
Marinara/arrabbiata	“Bloody” color and rich flavor
Ciliegine mozzarella	Creamy “eyeballs” that hold shape
Olive slices	Striking “pupils” with briny bite

Substitutions & Variations for Bloody Spaghetti with Mozzarella Eyeballs

• Spice level: Use arrabbiata for heat or mellow marinara for kids; add crushed red pepper to taste during the sauce simmer for control.
• Eyeballs: Swap ciliegine with sliced mozzarella rounds cut by a small cutter; add olive pupils after plating to keep clean shapes and contrast.
• Protein: Stir in meatballs, browned sausage, or lentil “meat” crumbles to boost heartiness while the spooky garnish stays center stage.
• Pasta swaps: Try bucatini, fettuccine, or gluten-free spaghetti; cook to al dente so strands grip the sauce without clumping on the plate.

Step-by-Step Instructions for Bloody Spaghetti with Mozzarella Eyeballs

• Boil spaghetti in well-salted water until al dente; reserve 1/2 cup pasta water, then drain to keep strands glossy and ready to grip the sauce without clumping.
• Warm olive oil in a large skillet; sauté garlic 30–60 seconds, then add marinara or arrabbiata. Simmer 8–12 minutes; adjust salt, pepper, and crushed red pepper to taste for balanced heat and richness.
• Toss spaghetti with sauce, loosening with pasta water as needed so every strand shines red and plates easily into neat “nests” for the eyeballs.
• Make mozzarella eyeballs: Pat ciliegine dry, core a shallow cavity with a wide straw or paring knife, and press in an olive “pupil” cut to fit for a crisp, graphic look.
• Plate: Twirl spaghetti nests onto plates, spoon extra sauce for “blood,” then top each nest with 1–2 mozzarella eyeballs; finish with basil or parsley and a fine Parmesan shower if desired.
• Optional meat version: Place a small meatball under each mozzarella round to create 3D “eyeballs,” then add an olive slice on top—dramatic and hearty for bigger appetites.

Pro Tips for Success with Bloody Spaghetti with Mozzarella Eyeballs

• Assemble eyeballs right before serving so the mozzarella stays perky and the olives don’t weep brine onto the cheese for the cleanest presentation.
• Salt the mozzarella lightly and pat dry after rinsing; small seasoning tweaks make the “eyes” pop in flavor as well as visuals on the plate.
• For extra contrast, use green pimento-stuffed olives; the red pimento reads like an iris and adds brightness against the creamy mozzarella.
• Make neat nests with tongs; twist and slide onto plates so the eyeballs sit securely and don’t roll away during serving or photos.
• Color play: Try black or green pasta, or tint part of the sauce darker with tomato paste for depth and a spooky, cinematic plate.

Storage & Reheating Tips for Bloody Spaghetti with Mozzarella Eyeballs

• Store components separately up to 2–3 days: sauced pasta in one container, mozzarella eyes and olive slices in another to preserve texture and definition.
• Reheat pasta gently on the stovetop with a splash of water until steamy; add fresh basil and a drizzle of olive oil before plating for revived gloss and aroma.
• Assemble fresh eyeballs after reheating; if needed, warm mozzarella briefly on the hot pasta so it softens slightly without losing shape or detail

What to Serve With Bloody Spaghetti with Mozzarella

• Add garlicky breadsticks or buttery garlic toast for dunking; crunchy edges and soft centers make every extra spoon of “bloody” sauce vanish fast at the table.
• Balance richness with a simple arugula salad dressed in lemon and olive oil; peppery greens and bright acidity refresh each bite and keep the spooky setup light.
• Offer roasted broccoli or Brussels sprouts for texture and color; sheet-pan veggies finish while the pasta simmers and plate beautifully beside the scarlet strands.
• Set out a kid-friendly snack board—mozzarella “fingers,” olives, cherry tomatoes—for nibbling while eyeballs get assembled so everyone stays happy before serving.

FAQs for Bloody Spaghetti with Mozzarella Eyeballs

• How do I keep the eyeballs neat? Pat mozzarella dry, make a shallow cavity, press in an olive slice, and assemble right before serving to avoid brine seepage and sliding.
• What pasta works best? Classic spaghetti or bucatini for slurp and sauce cling; gluten-free strands work too if cooked strictly al dente for structure.
• Can I make it spicy? Use arrabbiata or add crushed red pepper to marinara; simmer a few minutes to meld heat and keep flavor balanced for all palates.
• Meat or meatless? Both shine—add meatballs or sausage for heartiness, or keep it vegetarian with rich marinara and extra basil for brightness.
• Make-ahead tips? Prep sauce and eyeball components separately; toss hot pasta with warmed sauce, then add mozzarella eyes and olives just before plating for best look.

Nutrition Information (per serving)

• Approximate per serving (1/6 recipe): 520–690 calories, 17–27g protein, 16–28g fat, 70–95g carbs, depending on sauce, cheese amount, and added meat or Parmesan.
• Choose part-skim mozzarella and a lighter olive oil drizzle to moderate fat while preserving creamy “eyeball” texture and clean shapes for presentation.
• Sodium varies widely with jarred sauces and olives; use low-sodium marinara and rinse olives to manage total salt for family-friendly plates.

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