If you’re looking for a quirky yet insanely delicious dinner to impress friends or just spice up your weeknight routine, this Pesto Spaghetti and Eyeballs Recipe is hands-down a game-changer. I absolutely love how it mixes that fresh, herby pesto goodness with fun little “eyeballs” made from mozzarella and stuffed olives — it’s playful, flavorful, and surprisingly simple to pull off. When I first made this, I wasn’t sure how the eyeball idea would go over, but my family went crazy for it (and honestly, I did too). Stick around and I’ll share all the tips to get you making this spooky yet scrumptious dish like a pro.
Why You’ll Love This Recipe
- Super Simple & Quick: You can have this on the table in about 25 minutes, perfect for busy nights.
- Fun Presentation: Those mozzarella-and-olive “eyeballs” will have everyone—kids and adults alike—laughing and digging in.
- Bold Flavors: The pesto adds such fresh, herbal richness that makes this more than just basic spaghetti.
- Minimal Ingredients Needed: You don’t need a pantry full of complicated stuff to make this crowd-pleaser.
Ingredients You’ll Need
These ingredients are both easy to find and perfectly complement each other to bring that classic Italian vibe with a fun Halloween twist. Trust me, having quality pesto makes all the difference here, so if you can splurge on a good jar or fresh homemade pesto, it’s worth it.
- Spaghetti: I use traditional dried spaghetti, but feel free to swap for gluten-free or whole wheat if you prefer.
- Mini mozzarella balls: These are great for stuffing and creating the “eyeball” effect; grab fresh ones packed in water for best texture.
- Stuffed olives: I love using green olives stuffed with pimentos or cheese because they mimic the look of a pupil perfectly.
- Pesto: Store-bought pesto works like a charm here; if you have fresh basil pesto on hand, even better!
Variations
I love mixing things up with this Pesto Spaghetti and Eyeballs Recipe depending on the season or who I’m cooking for. Feel free to personalize it to match your taste buds or dietary needs.
- Add Protein: Personally, sometimes I toss in some grilled chicken, shrimp, or even crispy bacon for a heartier meal.
- Veggie Boost: Roasted cherry tomatoes or sautéed mushrooms add a lovely earthy contrast and make it more colorful.
- Spicy Kick: Sprinkle crushed red pepper flakes or a drizzle of chili oil if you want a little heat.
- Dairy-Free Option: Swap mozzarella balls with your favorite dairy-free cheese or marinated tofu cubes for a vegan twist.
How to Make Pesto Spaghetti and Eyeballs Recipe
Step 1: Cook the Spaghetti to Perfection
Start by boiling a large pot of salted water and cook your spaghetti according to the package directions—usually around 8 to 10 minutes for that perfect al dente bite. I always give the pasta an occasional gentle stir to keep it from sticking. Once done, reserve a little pasta water before draining—that’s a secret I use when tossing pasta to get the sauce silky and just right.
Step 2: Craft Your Spooky Eyeballs
While the pasta cooks, this is where the magic begins! Take each mini mozzarella ball and carve out a tiny indentation on one side using a small knife or a teaspoon tip. Then, insert a slice of stuffed olive into that cavity—boom, eyeball complete! Pro tip: If the mozzarella is too soft, pop it in the fridge for a few minutes before carving to make handling easier.
Step 3: Toss Pasta with Pesto, Plate, and Top with Eyeballs
Return to your strained spaghetti and place it back in the pot or a large bowl. Add your pesto and toss to coat evenly. If the pesto seems thick, splash in a tablespoon or two of that reserved pasta water until it’s luxuriously smooth and clings to every strand. Divide the pesto-coated spaghetti among bowls, then gently place your mozzarella eyeballs on top. Everyone loves the surprise when they spot these—not to mention how tasty the creamy mozzarella and briny olive bite are together!
Pro Tips for Making Pesto Spaghetti and Eyeballs Recipe
- Perfect Pasta Texture: Cooking spaghetti al dente keeps it from getting mushy when tossed with pesto.
- Eyeball Stability: Chill mozzarella balls for 10 minutes if they’re too soft to carve cleanly.
- Pesto Sauce Consistency: Use reserved pasta water to loosen pesto and help it coat pasta perfectly.
- Serving Hot: Serve immediately after assembling to enjoy the creamy mozzarella at its best.
How to Serve Pesto Spaghetti and Eyeballs Recipe
Garnishes
I usually finish this dish with a few torn fresh basil leaves sprinkled on top, which add a lovely fresh aroma and vibrant pop of green—plus a little cracked black pepper really elevates the flavor. Sometimes I shave a little Parmigiano-Reggiano over all for that salty, nutty richness.
Side Dishes
This goes wonderfully with a crisp green salad dressed in lemon vinaigrette or some crusty garlic bread to scoop up every last bit of pesto. For a bit of contrast, roasted or steamed green beans or asparagus are perfect complements.
Creative Ways to Present
When I make this for a Halloween party, I arrange the “eyeballs” in clusters over the pasta to really play up the spooky theme, and sometimes I even drizzle a little sun-dried tomato “blood” sauce for dramatic effect. It always becomes the conversation starter!
Make Ahead and Storage
Storing Leftovers
I store leftover pesto spaghetti in an airtight container in the fridge for up to 2 days. I usually keep the mozzarella eyeballs separate if I plan to serve them again—fresh mozzarella can get a little watery overnight, so fresh eyeballs are best.
Freezing
Pesto spaghetti freezes well on its own but I don’t recommend freezing the mozzarella eyeballs because they can become rubbery after thawing. Freeze the pasta in portion-sized containers, then add fresh eyeballs when reheating and serving.
Reheating
To reheat, warm the pesto spaghetti gently in a skillet over low heat, adding a splash of water or broth if needed to loosen the sauce. Avoid the microwave if possible to keep the pasta from drying out. Add fresh mozzarella eyeballs after reheating for the best texture and flavor.
FAQs
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Can I use homemade pesto for this recipe?
Absolutely! Homemade pesto is fantastic here and adds a fresh, vibrant flavor. Just be sure it’s well blended and tastes balanced before tossing with the spaghetti.
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What can I substitute for stuffed olives?
If you don’t have stuffed olives, regular black or green olives will work—just slice them thick enough to create the “pupil” effect. Pickled jalapeños or small capers can also make fun alternatives.
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How do I prevent mozzarella balls from getting too soft?
Keep them chilled until you’re ready to use them. If they get too soft, they can be tricky to carve and handle. You can even freeze them for 10-15 minutes prior to crafting your eyeballs.
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Is this recipe kid-friendly?
Definitely! The playful eyeballs make it especially fun for kids, and the mild pesto flavor tends to please younger palates, too. Just be sure to slice the olives thinly for little ones.
Final Thoughts
I’ve gotta say, this Pesto Spaghetti and Eyeballs Recipe holds a special place in my heart — it’s one of those dishes that’s easy enough for a weeknight but quirky enough to wow guests. Every time I make it, there’s a little buzz of excitement when the “eyeballs” hit the table, and the combination of fresh pesto with creamy mozzarella and briny olives just can’t be beat. Give it a try, trust me, you’ll lick your plate clean and might just make this a spooky staple in your dinner rotation!
Print
Pesto Spaghetti and Eyeballs Recipe
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This fun and spooky Pesto Spaghetti with Eyeballs recipe combines classic Italian flavors with a creative twist. Creamy mozzarella balls stuffed with sliced olives resemble eyeballs, making it a perfect dish for Halloween or any themed dinner party. The fresh pesto sauce coats tender spaghetti noodles, delivering a vibrant and aromatic meal in just 25 minutes.
Ingredients
Ingredients
- 12 oz. spaghetti
- 20 mini mozzarella balls
- Stuffed olives, sliced
- 1 6- to 7-ounce container store-bought pesto
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the 12 oz. of spaghetti according to package directions until al dente. Drain and set aside.
- Prepare Mozzarella Eyeballs: While the pasta is cooking, carefully carve a small indent in each mini mozzarella ball and insert one slice of stuffed olive into each to resemble an eyeball.
- Toss with Pesto: In a large mixing bowl, combine the cooked spaghetti with the store-bought pesto sauce, tossing well to evenly coat the pasta.
- Serve: Divide the pesto spaghetti into four bowls, then top each serving with the prepared mozzarella eyeballs to complete the dish.
Notes
- Use high-quality store-bought pesto for the best flavor or make your own fresh pesto if preferred.
- Stuffed olives add a briny contrast that enhances the mozzarella; green olives with pimientos work well.
- This recipe is quick and easy, perfect for festive occasions or a whimsical weeknight dinner.
- For a vegan variation, substitute mozzarella balls with vegan cheese alternatives and confirm pesto is dairy-free.
- Serve immediately to enjoy the fresh textures of the mozzarella and warm pasta.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 460
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
