Bloody Spaghetti with Mozzarella Eyeballs
This Bloody Spaghetti with Mozzarella Eyeballs is fun, festive, and packed with flavor — a spooky twist perfect for Halloween or any playful dinner night!
Equipment
- Large Pot
- Large Skillet or Sauté Pan
- Colander
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- 8 oz spaghetti your pasta base that soaks up the sauce beautifully
- 2 cups marinara sauce rich and flavorful, the “bloody” element of the dish
- 1 cup mozzarella cheese cubed, for the signature mozzarella eyeballs
- 1/4 cup black olives sliced, the perfect “pupil” for the eyeballs
- 1/2 tsp garlic powder to add savory depth
- 1/2 tsp onion powder complements the garlic with subtle sweetness
- 1/4 tsp red pepper flakes for a gentle kick
- 1/2 lb ground turkey a lean and delicious protein choice
- 1 tbsp olive oil to sauté the turkey and bring everything together
- salt and pepper to taste, essential seasoning
- fresh basil for garnish, adds freshness and color
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz of spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside, reserving a cup of pasta water for later.
- Cube 1 cup of mozzarella cheese into bite-sized pieces. Slice 1/4 cup of black olives into small rounds to create the “pupils.” Press one olive slice onto each mozzarella cube gently to form the eyeball effect. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 pound of ground turkey, breaking it apart with a spatula. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Cook until the turkey is browned and cooked through, about 6-8 minutes.
- Pour 2 cups of marinara sauce into the skillet with the cooked turkey. Stir in 1/4 teaspoon red pepper flakes. Let the sauce simmer gently for 5 minutes to let all the flavors meld together.
- Add the drained spaghetti to the skillet, tossing to coat evenly with the sauce. If the sauce feels too thick, add a splash of the reserved pasta water until you reach the desired consistency.
- Transfer the spaghetti to serving plates. Nestle the mozzarella eyeballs on top of the pasta, allowing them to start softening slightly from the heat. Garnish with fresh basil leaves for a pop of color and freshness. Serve immediately and enjoy!
Notes
- Store leftover spaghetti and sauce in an airtight container in the refrigerator for up to 3 days; add fresh mozzarella eyeballs when serving leftovers to avoid rubbery cheese.
- Swap marinara sauce for creamy tomato pasta sauce for a richer variation.
- Use gluten-free pasta or substitute ground turkey with ground beef or turkey sausage for different protein options.