Bloody Spaghetti with Mozzarella Eyeballs

Spooky season calls for playful dishes, and nothing says eerie and delicious quite like a plate of bloody spaghetti with mozzarella eyeballs. It’s the kind of Halloween food that makes everyone stop, laugh, and maybe squirm a little before digging in. The best part? It looks elaborate but comes together so easily with simple ingredients you probably already have in your kitchen.

Imagine twirling up spaghetti coated in a rich, garlicky tomato sauce that doubles as “blood,” then locking eyes with gooey mozzarella balls staring back at you from the plate. It’s both creepy and comforting at the same time. This is one of those Halloween themed food ideas that works perfectly for a party spread or even a cozy dinner with family before trick-or-treating. Kids love it because it’s spooky without being too scary, and adults appreciate the clever presentation.

What I especially love about this recipe is that it transforms an ordinary pasta night into something memorable. It’s hearty, flavorful, and festive, so you don’t feel like you’re eating just for the gimmick. The mozzarella eyeballs add a fun texture and a pop of creaminess against the savory tomato sauce. You can even customize them with sliced olives or peppers to give each eyeball a unique “personality.”

Whether you’re hosting a Halloween get-together or just want to serve up something fun at home, this bloody spaghetti with mozzarella eyeballs is a dish that checks all the boxes: easy, tasty, and delightfully spooky. It’s proof that Halloween themed food doesn’t have to be complicated to make a big impression.

Why You’ll Love It

• It’s spooky yet delicious. The bloody spaghetti effect is perfect for Halloween vibes, but underneath all that “creepiness,” it’s just comforting pasta in a rich tomato sauce.
• Kid-approved fun. Little ones get a kick out of spotting the mozzarella eyeballs on their plates—it turns dinner into a game, and suddenly pasta night feels like a party.
• Party showstopper. This dish makes an unforgettable centerpiece for any Halloween spread. Guests can’t resist snapping photos before digging in.
• Simple ingredients, big impact. No need for fancy or hard-to-find items—just spaghetti, sauce, mozzarella, and a few extras for the “eyes.”
• Customizable spookiness. You can make the eyeballs silly or scary depending on how you decorate them—slice olives for pupils, drizzle balsamic for “veins,” or even use edible food coloring for extra gore.

Ingredient List

For the Pasta

• 12 oz spaghetti
• 1 tablespoon salt (for boiling water)

For the Bloody Sauce

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper, to taste

For the Mozzarella Eyeballs

• 12–16 mini mozzarella balls (bocconcini)
• 6–8 black olives, sliced into rings (for pupils)
• A few drops of balsamic glaze or food coloring gel (optional, for “veins”)

Ingredient Notes

• Spaghetti – Regular spaghetti works perfectly, but you can swap in linguine or fettuccine if that’s what you have. I love how spaghetti gives that messy, “stringy” look—it really adds to the Halloween food effect.
• Crushed Tomatoes – I always use San Marzano tomatoes when I can find them—they’re naturally sweeter and give the sauce such a rich depth of flavor. Totally worth it!
• Tomato Paste – Don’t skip this! It makes the sauce thicker and gives it that deep, almost “bloody” red color that makes the dish extra creepy and fun.
• Mini Mozzarella Balls – Bocconcini or ciliegine are the perfect size for eyeballs. If you only have a big mozzarella ball, just cut it into small chunks and roll into rounds.
• Black Olives – These are your “pupils.” I prefer using pitted Kalamata or regular black olives sliced into rings—they sit neatly on the mozzarella and make the eyeballs look realistic.
• Balsamic Glaze (optional) – A drizzle around the eyeballs creates spooky “veins.” Edible red food coloring works too if you want to go full gore mode.

Kitchen Equipment Needed

• Large Pot – For boiling the spaghetti. I always use my deep stockpot so the noodles cook evenly without sticking together.
• Colander – To drain the pasta quickly (and safely).
• Large Skillet or Saucepan – For simmering the “bloody” tomato sauce until it’s rich and flavorful.
• Wooden Spoon – Perfect for stirring the sauce without scratching your pan.
• Sharp Knife + Cutting Board – For chopping onions, garlic, and slicing olives for the eyeballs.
• Small Spoon or Toothpick – Handy for placing the olive “pupils” neatly onto the mozzarella balls.
• Serving Platter or Bowl – I like using a wide, shallow bowl so the spaghetti spreads out and the mozzarella eyeballs really stand out on top.

Instructions

1. Prep your mise en place

• Gather everything: chopped onion, minced garlic, tomato paste opened, crushed tomatoes ready, mozzarella drained, olives sliced, and your pasta water-measuring cup nearby.
• Pat the mini mozzarella balls dry with paper towels — this helps the olive “pupils” stick and stops them from sliding off later.
• Line up a small plate or tray for the finished eyeballs so they’re ready to place on the plated pasta.

Pro tip: Drying the mozzarella is tiny work that makes a big difference — the eyes stay put and look cleaner on the plate.

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2. Cook the spaghetti

• Fill a large pot with water, bring to a rolling boil, then add 1 tablespoon salt.
• Add the 12 oz spaghetti and stir immediately so the strands don’t clump.
• Cook until just shy of al dente — follow the package time but pull the pasta 1–2 minutes earlier so it finishes cooking in the sauce.
• Before draining, ladle out ¾ to 1 cup of the starchy pasta water and set it aside.
• Drain the spaghetti in a colander; do not rinse.

Pro tip: Salting the water well seasons the pasta from the inside and helps the finished dish taste brighter — think of it like seasoning the pasta itself.

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3. Build the “bloody” tomato sauce

• Warm 2 tablespoons olive oil in a large skillet over medium heat.
• Add the finely chopped onion and sauté until translucent, about 5–7 minutes.
• Stir in the minced garlic and cook 30–45 seconds until fragrant.
• Push the aromatics to the side and add the tomato paste; let it sizzle and brown a bit (about 1 minute) — this deepens the flavor and gives that rich red “blood” color.
• Pour in the crushed tomatoes, add 1 teaspoon sugar, 1 teaspoon dried oregano, and red pepper flakes if using. Stir to combine.
• Bring to a gentle simmer, then reduce heat and let simmer uncovered for 10–15 minutes until slightly thickened. Taste and season with salt and black pepper.
• If the sauce gets too thick or you want silkier coating, add a splash of the reserved pasta water and stir.

Pro tip: Browning the tomato paste is a small but chef-y step that takes the sauce from flat to complex — don’t skip it.

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4. Toss pasta with sauce

• Add the drained spaghetti straight into the skillet with the sauce (or transfer sauce to the pot if your skillet is small).
• Using tongs, toss the pasta and sauce together so each strand is evenly coated.
• If the sauce seems heavy, add another tablespoon of reserved pasta water at a time until the texture is glossy and clingy.
• Taste and adjust salt, pepper, or a pinch more sugar if the tomatoes taste bright-acidic.

Pro tip: Tossing the pasta in the sauce for 30–60 seconds lets the flavors marry and gives you the perfect “blood-soaked” look for this Halloween food.

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5. Make the mozzarella eyeballs (assembly)

• On a small plate, place the drained mini mozzarella balls. Pat one more time if needed.
• Press a sliced olive ring into the center of each ball to form a pupil. Use a toothpick to nudge it into place neatly.
• If you want veins or extra creep: use a toothpick dipped in balsamic glaze or a tiny brush with a drop of red food coloring to paint faint streaks across the mozzarella. A very light touch keeps it realistic.
• For more dimension, press a smaller olive piece into the center of the olive ring for a layered pupil look.

Pro tip: Work with cold mozzarella straight from the fridge — it’s firmer and easier to decorate. Assemble the eyes just before plating for the best look.

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6. Plate like a pro (grand reveal moment)

• Spread the saucy spaghetti in a wide, shallow serving bowl or platter — make it look a little messy for effect (this is meant to be spooky!).
• Nestle the mozzarella eyeballs on top in clusters or spaced around the plate so they “stare” in different directions.
• Drizzle a little extra sauce over some eyes to create dramatic “blood trails.” If you used balsamic for veins, add a few thin swirls around the plate.
• Finish with a scattering of torn basil or parsley for a surprising pop of green — it makes the red look even more vivid. Grind a bit of black pepper over everything.

Pro tip: A white or light bowl makes the red “blood” pop, while a black bowl amps up the eerie vibe — choose the canvas that fits how theatrical you want your Halloween themed food to look.

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7. Serve and store

• Serve immediately while the pasta is warm and the mozzarella is cool — the hot/cool contrast is delicious. Encourage guests to mix an eyeball into a forkful for the full playful effect.
• Leftover sauce: store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove and add a splash of pasta water to loosen before tossing with fresh pasta.
• Leftover assembled eyeballs don’t store well once decorated; keep extra mozzarella and olives separate and assemble fresh when reheating.

Tips and Tricks for Success

• Prep the eyeballs first. Have your mozzarella and olives ready before the pasta is done so you can plate quickly and keep everything warm.
• Don’t overcook the pasta. Slightly undercooked noodles hold up better when tossed in the sauce and won’t go mushy.
• Reserve pasta water religiously. That starchy liquid is liquid gold—it makes the sauce silky and clingy instead of watery.
• Use cold mozzarella. Warm cheese gets slippery and harder to decorate. Straight-from-the-fridge mozzarella works best for eyeballs.
• Plate with drama. Don’t just dump the pasta—arrange it in swirls and “splashes” of sauce for that messy, spooky, Halloween food effect.

Ingredient Substitutions and Variations

• Pasta swap – Try linguine, fettuccine, or even black squid ink pasta for an extra eerie touch.
• Sauce flavor twist – Add fresh basil and parmesan for Italian flair, or smoked paprika for a deeper, spooky red.
• Mozzarella alternative – Use string cheese cut into chunks and rolled into little balls if you can’t find mini mozzarella.
• Pupil swap – Use sliced green olives with pimentos for a “bloodshot” look, or halved cherry tomatoes for a cartoony vibe.
• Vegan version – Swap mozzarella for vegan cheese balls (there are coconut-based ones that roll well) and use plant-based pasta.
• Extra spooky look – Drizzle beet juice over the eyeballs for a more realistic “bloody vein” effect.

Serving Suggestions

• I love serving this pasta with warm garlic bread and a crisp green salad—it balances the richness perfectly and keeps things light alongside the spooky fun.
• Pair it with a pitcher of red “vampire punch” (cranberry juice, soda, and orange slices) for a Halloween themed food spread that feels complete.
• For parties, set it up buffet-style with the pasta in one bowl and a tray of eyeballs on the side so guests can decorate their own plates.
• Add a side of roasted vegetables (like zucchini, bell peppers, or carrots) to sneak in some color and nutrition.
• For kids, I like plating smaller bowls of spaghetti with just one or two eyeballs—it makes the portion less intimidating but still playful.

Storage and Reheating Instructions

• Sauce storage: Keep extra tomato sauce in an airtight container in the fridge for 3–4 days, or freeze up to 2 months.
• Pasta storage: Store sauced spaghetti separately from mozzarella eyeballs—about 3 days max in the fridge.
• Reheating pasta: Warm on the stove over medium heat with a splash of water or broth to loosen. Stir until glossy again.
• Mozzarella eyeballs: Best made fresh! If you have leftover mozzarella, store it in its liquid (or a bit of salted water) and slice fresh olives when ready to reassemble.
• Freezer tip: Freeze sauce only, not the pasta or mozzarella—the textures don’t hold up well after thawing.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can make the sauce a day or two in advance and keep it in the fridge. Just reheat it before tossing with freshly cooked pasta. Assemble the mozzarella eyeballs right before serving so they look fresh and hold their shape.

What type of pasta works best?

Spaghetti is classic for the “bloody stringy” look, but linguine, fettuccine, or even spiral pasta works too. For extra spooky vibes, black squid ink pasta is a fun option.

Can I use store-bought sauce?

Definitely. If you’re short on time, grab your favorite marinara and just doctor it up with garlic, onion, or a spoonful of tomato paste for richer flavor.

How do I keep the mozzarella eyeballs from sliding around?

Pat them dry before adding the olive slices—moisture makes them slippery. Cold cheese also holds its shape better, so assemble straight from the fridge.

Is this recipe kid-friendly?

Absolutely! The flavors are mild and fun. If you’re worried about spice, just skip the red pepper flakes. Kids love helping decorate the eyeballs too.

Can I make this vegetarian or vegan?

It’s naturally vegetarian. For vegan, swap the mozzarella with plant-based cheese balls and check your pasta to make sure it’s egg-free.

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Did you try this Bloody Spaghetti with Mozzarella Eyeballs? I’d love to hear how it turned out for you! Drop a comment below, share your spooky creations, or tag me if you post your dish—I can’t wait to see your Halloween food magic.