Eyeball Pasta Bake

Eyeball Pasta Bake is a fun and unique dish that adds a playful twist to your dinner table, perfect for family meals or spooky-themed events.

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Course: Dinner, Main Course

Cuisine: Italian

Keyword: Eyeball Pasta Bake, Fun Dinner Recipe, Halloween Recipe, Italian Pasta, Meatball Bake

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 600kcal

Ingredients

For the Pasta Base

12 oz pasta (penne, rigatoni, or ziti)
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound ground beef (or Italian sausage)
1 jar (24 oz) marinara sauce (or homemade)
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
1 teaspoon salt
½ teaspoon black pepper
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

For the Eyeballs

1 pound ground beef or turkey (for meatballs)
½ cup breadcrumbs
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
to taste Salt & pepper
as needed Fresh mozzarella slices (or mozzarella balls, halved)
as needed Black or green olives, sliced

Instructions

Make the Pasta Base

Cook the pasta in salted boiling water until it's al dente. Drain the pasta and set it aside.
In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant.
Add the ground beef (or sausage) to the skillet. Season it with salt, pepper, and Italian spices. Cook until the meat is browned and fully cooked.
Stir in the marinara sauce and let it simmer for about 10 minutes.

Make the Meatball Eyeballs

In a bowl, combine the ground meat, breadcrumbs, egg, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
Form the mixture into small, bite-sized meatballs.
Place the meatballs on a baking tray and bake at 375°F (190°C) for 15-20 minutes, or until cooked through.

Assemble the Pasta Bake

Preheat your oven to 375°F (190°C).
In a large baking dish, mix the cooked pasta with the sauce and half of the shredded mozzarella cheese.
Sprinkle the grated Parmesan cheese and the remaining mozzarella cheese on top.
Nestle the cooked meatballs on top of the pasta mixture.

Add the Eyeball Effect

Place a slice of fresh mozzarella or a halved mozzarella ball on each meatball.
Top each meatball's mozzarella with a sliced olive for the eyeball effect.
Bake uncovered for about 20-25 minutes until the cheese is melted and bubbly.

Serve

Once cooked, remove the dish from the oven and let it cool for a few minutes.
Garnish with fresh basil if desired and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, place in the oven or microwave until warmed through. You can adjust spice levels and mix and match meats as desired.

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