Let Me Tell You About This Eyeball Pasta Night
So, picture this: it’s a chilly October evening, the kids are way too sugared up from some pre-Halloween event (why do schools do that?), and all I want is to get through dinner without someone launching peas across the table. Then I remember Eyeball Pasta. It’s one of those meals that looks ridiculous but, honestly, that’s the whole point. My cousin Jen introduced me to it ages ago, back when we were all trying to outdo each other for the silliest spooky food. Hers looked more like squashed spiders—mine, on the other hand, actually look a little like eyeballs, if you squint.
There’s just something about serving up a plate of pasta with giant mozzarella “eyeballs” staring up at you. It never fails to make everyone crack up, even my grumpy teenager. And hey, if you’re into Halloween or just like dinner to be a little weird sometimes, this is for you!
Why You’ll Love This (Or at Least Why I Do)
I make this when I want to see my family lose it laughing at the table—also because it’s honestly dead easy. My family goes crazy for this because it feels like a party, even if we’re just eating in our pajamas watching old Scooby-Doo reruns. (Okay, maybe that’s just me.)
Oh, and if you’ve ever struggled to get your kids to eat anything that isn’t a nugget? You gotta try this. Plus, it’s a brilliant excuse to overload everything with cheese. I’ve also forgotten the olives before and just used pepperoni circles for pupils. Nobody complained, except maybe the olives.
Stuff You’ll Need (Ingredients)
- 500g spaghetti (but use any pasta lying around—I’ve used penne when I ran out and nobody noticed)
- 1 jar (about 2 cups) marinara sauce—I love Rao’s, but honestly any will do, even the cheap stuff
- 12 mini mozzarella balls (or slice up a big one if that’s all you have; I’ve done it in a pinch)
- 12 black olives, sliced (pitted, trust me on this; my grandmother always insisted on Kalamata but I don’t taste a difference)
- Fresh basil or parsley to scatter on top (optional, but it makes you look fancy)
- Salt and pepper, to taste
- A drizzle of olive oil (I just grab whatever’s near the stove, not picky)
How Do You Actually Make Eyeball Pasta?
- First, put a big pot of salted water on to boil. Don’t be shy with the salt—it’s the only chance your pasta has to get some flavor. Throw in the spaghetti and cook it ’til just about al dente (or, if you’re me, until you forget and it’s a bit softer—still good).
- While that’s bubbling away, pour your marinara into a saucepan. Warm it up gently. This is where I usually sneak a taste, just to check… okay, mostly just because.
- Once the pasta’s done, drain it (save a splash of pasta water if your sauce is thick; it helps loosen things up). Swirl the pasta back into the pot and add a little olive oil so it doesn’t clump. Not a big deal if you forget this, but I always regret it when I do.
- Spoon the saucy spaghetti onto plates or a big serving platter if you’re feeling communal.
- Now the fun bit: drop the mozzarella balls around so they look like eyeballs. Press an olive slice onto each one for a pupil. If they don’t stick, just give them a gentle poke or use a dab of sauce to glue it on. Honestly, they look better if they’re a bit wonky.
- Crack some black pepper over the top, sprinkle with basil or parsley if you remembered to buy any, and—boom—done.
Some Notes I Wish I’d Known Earlier
- If your mozzarella balls are too wet, pat them dry first or the olives just slide right off. Learned that one the messy way.
- The sauce tastes better if you let it simmer with a smashed garlic clove for ten minutes, but it’s not a dealbreaker.
- I once tried this with whole-wheat pasta to be “healthy”—nobody was fooled, but it was… fine. Just not as fun.
Weird Variations I’ve Tried (Some Better Than Others)
- Using green olives for “zombie eyes”—the kids loved it, but I’m not a fan of the flavor clash.
- Stuffing the mozzarella balls with a bit of pesto before plopping them down—delicious, if a little much effort.
- Once tried making the “eyeballs” out of hard-boiled eggs—honestly, weird texture, wouldn’t do it again. But hey, now I know!
Do You Need Fancy Equipment?
I just use a big pasta pot and a saucepan. If you don’t have a strainer, tipping the pot carefully with a lid mostly works (though, I did lose a few noodles to the sink last time, so maybe use a slotted spoon if you have to). And if you really want to be posh, use tongs to plate the pasta, but a regular old fork works just fine.
Can You Store This? (Or Will It Even Last?)
Pop any leftovers in a container in the fridge; it keeps for about two days. That said, in my house, it never lasts more than a day—someone always nabs the last eyeball for a midnight snack. If you do reheat, take off the olives first or they get a bit rubbery (ask me how I know).
How I Serve Eyeball Pasta (Traditions, Kind Of)
I usually serve this with garlic bread—sometimes the frozen kind, sometimes homemade if I’m feeling energetic. We light a candle (my daughter insists it’s “spookier that way”), and put on some silly monster music. My personal favorite is a plain green salad on the side—keeps things from feeling too heavy.
Things I Learned the Hard Way (Pro Tips…Sort Of)
- I once rushed the pasta and didn’t salt the water—bland city. Don’t do that!
- Let the sauce cool a bit before adding the mozzarella balls; if it’s piping hot, they melt into a puddle. Looks less like eyeballs, more like… well, a mess.
- If you forget the olives, just improvise (capers, a dab of pesto, or even a dot of balsamic glaze is fine).
Eyeball Pasta FAQ (You Actually Asked?)
Can I make this ahead of time? Sure, but the eyeballs look better fresh. I’ve made the sauce and cooked pasta ahead, then assembled at the last minute.
What’s the best cheese if I can’t find mozzarella balls? Actually, I find it works better if you slice a big mozzarella log or even scam a few slices from a block. Or, try bocconcini—they’re a little firmer.
Do I have to use olives? Nah. My niece hates olives, so I use little circles of roasted red pepper or even grape tomato halves sometimes. (She still picks those off, but what can you do?)
Is there a vegan version? Yep! Swap in vegan mozzarella—Violife makes a pretty good one, and there are plenty of marinara sauces without cheese. Just double-check the labels (I once grabbed a sneaky cheesy one by accident).
For more Halloween dinner ideas, check out Delish’s Halloween dinner roundup—so many good ones! Or, if you need a primer on boiling perfect pasta, Serious Eats has you covered. I do occasionally peek at those myself when I can’t remember how many minutes is too many.
And just a quick aside—if you ever get the chance to serve Eyeball Pasta to an unsuspecting guest, do it. The look on their face is worth every minute spent arranging cheese balls. Enjoy, mate!
Ingredients
- 12 oz (340 g) spaghetti
- 2 cups (480 ml) tomato pasta sauce
- 8 oz (225 g) mozzarella balls (bocconcini or ciliegine)
- 8 black olives, pitted and sliced
- 1/2 lb (225 g) ground beef
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
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1Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
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2In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat.
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3Pour the tomato pasta sauce into the skillet with the cooked beef. Stir well and simmer for 5-7 minutes until heated through.
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4Arrange the cooked spaghetti on plates. Spoon the meat sauce over the pasta.
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5Place mozzarella balls on top of the pasta to resemble eyeballs. Top each mozzarella ball with a slice of black olive to create the ‘pupil.’
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6Garnish with fresh basil leaves if desired. Serve immediately and enjoy your spooky Eyeball Pasta!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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