Pesto Spaghetti with Mozzarella Eyeballs Recipe

If you’re on the hunt for a fun, flavorful dinner that’s sure to impress (and maybe even get a few giggles at the table), you’ve got to try my Pesto Spaghetti with Mozzarella Eyeballs Recipe. This playful twist on classic pesto pasta pairs silky spaghetti tossed in vibrant green pesto with cute mozzarella “eyeballs” made from mini mozzarella balls and stuffed olives—it’s as tasty as it is fun! I absolutely love how this turns out because it feels special but comes together in no time, perfect for weeknights or when you want to wow guests without a ton of fuss. Stick around—I’ll share all my tips to make this dish a total winner every time.

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Ingredients You’ll Need

This recipe shines because of its simplicity—each ingredient pulls its weight without competing, and you’ll find it’s easy to customize to what you have on hand. Keep an eye out for good-quality pesto to make the flavor pop, and fresh mozzarella balls that are soft and milky for the best eyeball effect.

• Spaghetti: Choose your favorite brand or type; regular or whole wheat both work beautifully.
• Mini mozzarella balls: Also called bocconcini, these make the perfect base for the eyeballs because of their size and texture.
• Stuffed olives: I love using green olives stuffed with pimento for a nice pop of color and flavor, but feel free to experiment.
• Store-bought pesto: A good-quality jar cuts down prep time dramatically—look for brands with real basil and olive oil for best taste.

Variations

One of my favorite things about this Pesto Spaghetti with Mozzarella Eyeballs Recipe is how easy it is to adapt. Whether you want to add some protein, make it vegan, or turn it into a spooky Halloween plate, there’s room to play around.

• Add grilled chicken or shrimp: For a heartier meal, I like tossing in some quick-cooked grilled chicken strips or sautéed shrimp—it pairs wonderfully with the pesto.
• Use vegan mozzarella: When I first made this for a vegan friend, swapping regular mozzarella for a plant-based version worked seamlessly in both taste and presentation.
• Make it Halloween-themed: I experimented with black olives for spooky, creepy eyes and even added a little sriracha drizzle for a fiery finish.

How to Make Pesto Spaghetti with Mozzarella Eyeballs Recipe

Step 1: Cook the Spaghetti Perfectly

Start by bringing a large pot of salted water to a boil, then cook your spaghetti according to the package instructions. I like mine just al dente—firm but cooked through—because it holds up well tossed in pesto and doesn’t get mushy. Don’t forget to reserve a cup of pasta water before draining! It’s a handy trick if you want to loosen the pesto a bit later.

Step 2: Create Your Mozzarella Eyeballs

While the pasta’s cooking, this is where the magic happens. Take each mini mozzarella ball and carefully carve a small dent or cup with the tip of a teaspoon. Into that little hollow, place one slice of stuffed olive. This makes a creepy, cute eyeball that’s surprisingly easy to assemble. Pro tip: Use the sliced stuffed olives that fit the mozzarella ball size—you can trim slices to fit if needed!

Step 3: Toss and Serve

Once your spaghetti is drained, toss it with that vibrant pesto right away so it absorbs all the fresh flavors. If the pesto feels too thick, stir in a splash of reserved pasta water until it reaches that perfect silky consistency. Divide the pesto spaghetti onto plates or shallow bowls and then arrange the mozzarella eyeballs over the top. Watching them dot the green strands never gets old—I swear my family eats extra just to pick off those cute little eyeballs!

How to Serve Pesto Spaghetti with Mozzarella Eyeballs Recipe

Garnishes

I love finishing this dish with a sprinkle of freshly torn basil leaves and a few cracks of black pepper for color and added freshness. Sometimes I’ll shave a little parmesan over the top, but not too much since the pesto already has that cheesy kick.

Side Dishes

When I serve this pesto spaghetti with mozzarella eyeballs, I often pair it with a crisp Caesar salad or garlic breadsticks to round out the meal. Roasted veggies like asparagus or broccoli also add a nice balance if you want more greens.

Creative Ways to Present

For a festive dinner, I’ve served this pasta in hollowed-out mini pumpkins or colorful bowls that make those eyeballs really pop. Around Halloween, I even set the table with black and green linens to keep with the spooky vibe—so much fun and such an easy wow factor for guests!

Make Ahead and Storage

Storing Leftovers

Leftover pesto spaghetti stores well in an airtight container in the fridge for up to 2 days. I keep the mozzarella eyeballs separate if I can, since they get a little soft and lose shape over time. When you’re ready to eat, just toss everything back together gently.

Freezing

Honestly, I don’t recommend freezing pesto spaghetti because the fresh basil flavor and mozzarella texture don’t hold up well after freezing. But if you do want to freeze, freeze just the pasta with pesto (without mozzarella), and add fresh mozzarella eyeballs when reheating.

Reheating

To reheat, warm the pesto spaghetti gently in a skillet over low heat, adding a splash of water or olive oil if it feels dry. Then add fresh mozzarella eyeballs on top just before serving for that perfect melty look and taste.

FAQs

Final Thoughts

This Pesto Spaghetti with Mozzarella Eyeballs Recipe has become one of my go-to dishes when I want something that’s both comforting and playful. It’s simple yet feels special, which makes dinner feel like a celebration even on busy weeknights. I hope you have as much fun making and eating it as I do—your family and friends might just ask for it again and again. Give it a try, and don’t forget to let me know how your own spooky, cheesy creation turns out!

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