Why Make This Recipe
Make this recipe because it is perfect for Halloween. It looks spooky and is fun for everyone, especially kids. It brings a lot of smiles and a little bit of fright to your dinner table. It is also an easy and tasty meal to prepare.
How to Make Bloody Spaghetti with Mozzarella Eyeballs
Making this dish involves a few simple steps. You will cook the spaghetti, make a rich red sauce, and then create spooky mozzarella eyeballs to top it off. It is a creative way to turn a regular meal into a festive Halloween treat.
Ingredients of Bloody Spaghetti with Mozzarella Eyeballs
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1 cup vegetable broth or water (optional, for desired sauce consistency)
- 12-15 small mozzarella balls (pearl or mini size)
- 1 slice black olive per mozzarella ball (for pupils)
Directions of Bloody Spaghetti with Mozzarella Eyeballs
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
- Make the Sauce: In a large saucepan or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Stir in the oregano, basil, salt, and pepper. If the sauce is too thick, add vegetable broth or water until it reaches your desired consistency.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low. Let it simmer, uncovered, for at least 15-20 minutes, stirring occasionally, to allow the flavors to combine.
- Assemble the Dish: Add the cooked spaghetti to the sauce and toss to coat completely. The red sauce will look like “blood” with the spaghetti.
- Create Eyeballs: For each mozzarella ball, place a black olive slice on one side to make an “eyeball.”
- Serve: Place portions of “bloody” spaghetti on plates. Carefully arrange the mozzarella “eyeballs” on top of the spaghetti just before serving.
Bloody Spaghetti with Mozzarella Eyeballs
Total Time: 00:50
Yield: 6 servings 1x
Diet: Vegetarian
Description
Spook up your Halloween with this fun and eerie Classic Bloody Spaghetti with Mozzarella Eyeballs! A delightful dish that combines savory spaghetti with a rich tomato sauce and spooky mozzarella eyeballs, perfect for a themed party.
Ingredients
Scale
- 1 lb spaghetti
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tsp dried oregano
- 1/2 tsp dried basil Pinch of red pepper flakes (optional)
- Salt and black pepper to taste
- 8 oz fresh mozzarella balls (bocconcini or ciliegine)
- 1 (2.25 oz) can black olives, sliced Red food coloring (gel or liquid) Fresh parsley, chopped, for garnish
Instructions
- Cook spaghetti according to package directions, al dente.
- Drain and set aside.
- While spaghetti cooks, heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and sauté until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using).
- Bring to a simmer, then reduce heat to low, cover, and let it simmer for at least 20 minutes, or up to an hour, stirring occasionally.
- The longer it simmers, the richer the flavor.
- Season the sauce with salt and black pepper to taste.
- Meanwhile, prepare your mozzarella eyeballs.
- Take each mozzarella ball and carefully dab a tiny bit of red food coloring onto one side to create a bloodshot effect.
- Place a slice of black olive in the center of the colored side to act as the pupil.
- Once the sauce is ready, add the cooked spaghetti to the pot and toss to coat evenly with the sauce.
- The deep red sauce will look like “blood.”
- Transfer the “Bloody Spaghetti” to a large serving platter or individual plates.
- Carefully arrange the prepared mozzarella eyeballs on top of the spaghetti.
- Garnish with fresh chopped parsley and serve immediately.
Notes
For an extra gruesome effect, you can slightly warm the mozzarella eyeballs in the microwave for a few seconds right before serving, making them “melt” just a little into the Bloody Spaghetti. This Bloody Spaghetti with Mozzarella Eyeballs is a fantastic family-friendly Halloween meal!
- Prep Time: 00:20
- Cook Time: 00:30
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 30mg
How to Serve Bloody Spaghetti with Mozzarella Eyeballs
Serve this spooky spaghetti dish while warm. It is great as a main course for a Halloween party or a fun family dinner. You can serve it in a big bowl for everyone to grab from, or plate individual servings with the eyeballs on top.
How to Store Bloody Spaghetti with Mozzarella Eyeballs
Store leftover spaghetti and sauce in an airtight container in the refrigerator for up to 3-4 days. Store the mozzarella eyeballs separately if you can, as they might get soft in the sauce. Reheat the spaghetti and sauce gently on the stovetop or in the microwave.
Tips to Make Bloody Spaghetti with Mozzarella Eyeballs
- For a richer sauce, let it simmer longer, even up to an hour.
- You can add cooked ground meat to the sauce for a heartier meal.
- To make the “eyeballs” more stable, you can use a tiny dot of cream cheese or a small toothpick to secure the olive slices if needed.
- Make sure the spaghetti is well coated in the red sauce to get that “bloody” effect.
Variation
You can add cooked turkey meatballs to the sauce for “flesh” bits. You can also use other pasta shapes like penne or rotini if you prefer. Some people like to add a dollop of ricotta cheese on top of the “eyeball” for a zombie eye look.
FAQs
Can I make the sauce ahead of time?
Yes, you can make the sauce 1-2 days in advance. Store it in the refrigerator and reheat before mixing with the spaghetti.
What if I cannot find mini mozzarella balls?
You can buy a larger ball of fresh mozzarella and cut it into small, round pieces. Use a small melon baller or just carefully cut small rounds.
Can I add vegetables to the sauce?
Absolutely! You can add chopped bell peppers, mushrooms, or carrots to the sauce for extra flavor and nutrition. Add them with the onions at the beginning.
Bloody Spaghetti with Mozzarella Eyeballs
Equipment
- Large pot
- Colander
- Large saucepan
- Serving plates
Ingredients
Main Ingredients
- 1 lb spaghetti
- 24 oz marinara sauce
- 12 small fresh mozzarella balls (bocconcini)
- 6 pitted black olives halved
- few drops red food coloring (optional, for extra "bloodiness")
- Parmesan cheese for serving
Garnish
- Fresh basil leaves for garnish
Seasoning
- Salt to taste
- Black pepper to taste
Instructions
Eyeball Preparation
- Drain small fresh mozzarella balls and pat them dry. Halve pitted black olives and press one half onto each mozzarella ball to create an "eyeball" effect; set aside.
Spaghetti Prep
- Cook spaghetti according to package directions in salted boiling water; if desired, add a few drops of red food coloring to the water for a "bloody" effect.
Sauce and Assembly
- While spaghetti cooks, gently heat marinara sauce in a large saucepan. Drain the cooked spaghetti, transfer to the saucepan with the sauce, and toss to coat.
Serving
- Serve spaghetti onto plates, arranging mozzarella eyeballs on top. Garnish with fresh basil and Parmesan cheese before serving.