Pesto Spaghetti with Mozzarella Eyeballs Recipe
This fun and easy Pesto Spaghetti and Eyeballs recipe is perfect for a spooky dinner or a playful twist on a classic pasta dish. Quick to prepare in just 25 minutes, it combines al dente spaghetti tossed with flavorful store-bought pesto, topped with mozzarella balls creatively transformed into ‘eyeballs’ using stuffed olive slices. It’s a whimsical yet delicious meal that serves 4 and uses simple ingredients for busy weeknights or themed parties.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Pasta and Sauce
- 12 oz. spaghetti
- 1 (6- to 7-ounce) container store-bought pesto
Eyeball Toppings
- 20 mini mozzarella balls
- Stuffed olives, sliced
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain and set aside.
- Prepare Eyeballs: While the pasta cooks, carefully carve a small indent into each mini mozzarella ball using a small spoon or your fingertip. Insert one slice of stuffed olive into each indent to create the appearance of an eyeball.
- Toss Pasta and Serve: In a large bowl, toss the cooked spaghetti with the store-bought pesto until evenly coated. Divide the pesto spaghetti among four bowls and top each serving with the prepared mozzarella eyeballs. Serve immediately for a fun and flavorful meal.
Notes
- Use your favorite store-bought pesto, or make your own for a fresher flavor.
- For a spicier twist, add red pepper flakes to the pasta before serving.
- If mini mozzarella balls are unavailable, cut larger mozzarella into bite-sized pieces.
- Stuffed olives with pimentos or jalapeños work best to create the eyeball effect.
- This dish pairs well with a simple green salad and garlic bread.
