Name: Pesto Spaghetti with Mozzarella Eyeballs Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz. spaghetti; 1 (6- to 7-ounce) container store-bought pesto; 20 mini mozzarella balls; Stuffed olives, sliced

I absolutely love this Pesto Spaghetti with Mozzarella Eyeballs Recipe because it strikes the perfect balance between comfort food and playful creativity. It’s simple enough for a weeknight dinner yet special enough to serve to guests—or turn into a fun centerpiece for a Halloween or themed party. The fresh pesto sauce coats each strand of spaghetti beautifully, while the mozzarella eyeballs add a whimsical surprise that never fails to delight both kids and adults.

When I first tried making those mozzarella eyeballs, I was a little worried about the assembly, but it turned out to be super easy and so worth the effort. You’ll find that the salty stuffed olive “pupils” add a salty, tangy pop that complements the earthy pesto perfectly. This Pesto Spaghetti with Mozzarella Eyeballs Recipe is one of those dishes that feels fancy without any fuss, making it a go-to when I want something tasty, quick, and just a bit unexpected.

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Why You’ll Love This Recipe

Simple Yet Stunning: You only need a handful of ingredients, but the end result looks impressive and fun.
Quick Prep: The entire recipe is ready in under 30 minutes, perfect for busy nights.
Great for All Ages: Kids love the eyeballs, and adults appreciate the fresh basil pesto flavor.
Customizable: You can easily swap ingredients or add extras to suit your taste or dietary needs.

Two white bowls filled with noodles coated in a bright green pesto sauce are placed on a white marbled surface covered partially with a blue cloth. Each bowl has five round white mozzarella balls on top, decorated to look like eyeballs with sliced black olives and small red centers. A silver fork rests on a black and white cloth napkin next to the front bowl. To the left, there is a clear glass with a light amber sparkling drink, and behind it, a small dark vase holding a bright yellow flower and some dark brown foliage. The overall scene is colorful with a mix of green, white, yellow, and blue tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here are straightforward, but each plays a key role in building this dish’s charm and flavor. When shopping, pick fresh mini mozzarella balls that are firm enough to hold their shape, and don’t be shy about grabbing a flavorful store-bought pesto—it really saves time and tastes fantastic.

Spaghetti: Use your favorite brand; I usually go with semolina for a good bite.
Mini mozzarella balls: Also known as bocconcini, they form the “eyeballs” and should be fresh and smooth.
Stuffed olives: I like green olives stuffed with pimentos—these become the “pupils” of the eyeballs.
Store-bought pesto: Basil pesto works beautifully here, but you can try sundried tomato or arugula-based pesto for a twist.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love to mix it up sometimes and personalize this Pesto Spaghetti with Mozzarella Eyeballs Recipe based on what’s on hand or the occasion. Feel free to swap the pesto or add ingredients to suit your cravings—there’s plenty of room to get creative here.

Protein Boost: Adding grilled chicken or sautéed shrimp turns this into a heartier meal; my family goes crazy for that variation.
Vegetarian Twist: Roasted cherry tomatoes or sautéed mushrooms add depth without overpowering the pesto.
Seasonal Herbs: Try mixing basil with fresh parsley or mint in your pesto for an herbal punch.
Spicy Kick: A pinch of red chili flakes in the pesto gives a lovely heat that wakes up your palate.

How to Make Pesto Spaghetti with Mozzarella Eyeballs Recipe

Step 1: Cook your spaghetti perfectly

Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. This usually takes about 8 to 10 minutes. I always taste a strand a minute before the time is up to make sure it has that perfect chew—overcooked pasta is a common pitfall to avoid here. Once cooked, reserve a little pasta water just in case you want to loosen your pesto sauce later, then drain well.

Step 2: Assemble the mozzarella eyeballs

While the pasta cooks, grab your mini mozzarella balls and carefully carve out a small indentation on each one using the tip of a small knife or a paring knife. Don’t scoop too deep, just enough to fit one slice of the stuffed olive. Pop one olive slice into each mozzarella ball to create the “pupil” for your eyeball. This is where the magic happens, and it’s surprisingly easy once you get the hang of it. If you have little helpers at home, this is a fun task to share with them.

Step 3: Toss spaghetti with pesto and plate

Return the drained spaghetti to the pot or a large mixing bowl and stir in the pesto. If it feels too thick, add a splash of that reserved pasta water to loosen the sauce and make it coat every strand beautifully. Divide the pesto-coated spaghetti into bowls or onto plates, then gently arrange your prepared mozzarella eyeballs on top. Serve immediately while the mozzarellas are still soft and the pesto is fresh.

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Pro Tips for Making Pesto Spaghetti with Mozzarella Eyeballs Recipe

Pasta Timing: Always start the eyeballs assembly while the pasta is cooking to have everything ready at the same time.
Pesto Loosening: Keep some pasta water handy to loosen pesto without thinning the sauce too much.
Eyeball Safety: Use a sharp knife carefully or a small spoon for carving so the mozzarella balls don’t break apart.
Serving Warm: Serve the dish immediately to enjoy the mozzarella’s creamy texture before it cools and firms up.

How to Serve Pesto Spaghetti with Mozzarella Eyeballs Recipe

Two white bowls filled with green pesto spaghetti noodles are shown. On top of the noodles, there are five round white objects that look like eyeballs with black and red centers placed evenly. Each bowl is set on a blue fabric surface with a white marbled napkin and a fork beside it. A glass with a light amber drink is near the top left with bubbles inside. A small vase with a bright yellow flower and dark leaves is in the top center. A black decorative object resembling a beetle is near the bottom left corner. The scene has warm, natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little extra fresh basil or chopped parsley over the top to brighten things up and add a splash of green. A drizzle of good-quality olive oil and a pinch of freshly cracked black pepper also elevate the dish’s flavors. For a spooky touch, a few drops of balsamic glaze around the “eyeballs” can look like tiny veins.

Side Dishes

A crisp green salad with lemon vinaigrette pairs beautifully to cut through the richness of the pesto. Garlic bread or toasted baguette slices are always welcome on the side for sopping up any leftover pesto sauce. On cozy evenings, I like to serve it with roasted vegetables like asparagus or bell peppers for extra color and nutrition.

Creative Ways to Present

For Halloween parties, I’ve arranged the mozzarella eyeballs to look like a creepy “eyeball pasta” bowl for a spooky surprise. You can also serve the pesto spaghetti in clear glass bowls to showcase the eyeballs suspended in the vibrant green sauce. Adding edible flowers or basil curls around the edges adds a gourmet touch, perfect for impressing dinner guests.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover pesto spaghetti separate from the mozzarella eyeballs because the cheese tends to get soggy after sitting. Store pasta in an airtight container in the fridge for up to 2 days to keep it fresh. If you’ve already placed eyeballs on top, try to enjoy the leftovers within a day for best texture.

Freezing

Freezing pesto spaghetti is doable, but I don’t recommend freezing the mozzarella eyeballs as they’ll lose their shape and get watery. I freeze the pesto pasta without cheese and thaw it gently in the fridge. When reheated, stir in a fresh batch of mozzarella eyeballs or shredded mozzarella for creaminess.

Reheating

Reheat leftover pasta gently on the stovetop over low heat or in the microwave with a splash of water to keep it moist. Avoid overheating to prevent the pesto from losing flavor and the pasta becoming mushy. Add fresh mozzarella eyeballs after reheating for the best presentation and taste.

FAQs

Can I make the mozzarella eyeballs ahead of time?

Yes, you can assemble the mozzarella eyeballs a few hours before serving and keep them refrigerated. However, I recommend adding them to the pesto spaghetti right before serving to keep the cheese fresh and prevent it from becoming soggy.
What type of olives work best for the eyeballs?

Green olives stuffed with pimentos are my top choice because the red center looks just like a pupil, adding to the eeriness. You can also try black olives, but green ones have a better contrast for this recipe.
Can I use homemade pesto instead of store-bought?

Absolutely! Homemade pesto adds a wonderful freshness to the dish, and you can adjust the ingredients to your liking. Just make sure the pesto isn’t too thick—thinning with a little pasta water helps it coat the spaghetti evenly.
Is this recipe suitable for kids?

Definitely! Kids love the fun “eyeballs” and generally enjoy pesto’s mild basil flavor. Just be mindful of the olives, as some kids find them too salty or intense—feel free to omit or substitute with mild roasted red peppers if preferred.

Final Thoughts

This Pesto Spaghetti with Mozzarella Eyeballs Recipe has a special place in my kitchen because it combines simplicity, flavor, and a touch of whimsy all on one plate. It’s a dish I’m always excited to make—and even more excited to share with friends and family. If you want to add a little fun and fresh flavor to your dinner rotation, I highly recommend giving this recipe a try. Trust me, you’ll love how easy it is and how impressed everyone will be with its playful twist!