Spaghetti And Eyeballs Recipes

SPAGHETTI AND 'EYEBALLS'

Steps:

• Heat oven to 375ºF.
• Mix meat, stuffing mix, water, eggs and 1/4 cup pasta sauce. Shape into 16 (2-inch) meatballs. Insert 1 cheese piece into top of each meatball, with end of cheese piece just showing at top. Place on baking sheet. Top each with olive slice to resemble eyeball.
• Bake 20 to 25 min. or until meatballs are done (160ºF). Meanwhile, cook spaghetti as directed on package, omitting salt and heat remaining pasta sauce as directed on jar.
• Drain spaghetti. Serve topped with meatballs and sauce.

EYEBALL PASTA

Steps:

• Halve the cherry tomatoes and use a small, sharp knife or a teaspoon to remove the seeds. Cut the mozzarella balls in half. Place one half inside each tomato, trimming the edges if necessary to fit it in. Either cut the smallest circles you can from a basil leaf or finely chop the leaves and scrunch into small circles. Place one at the centre of each mozzarella ball.
• Boil the pasta. Meanwhile, heat through the tomato sauce. When the tagliatelle is cooked, drain and stir through the pesto and any remaining basil, chopped finely. Divide between 4-6 serving bowls. Spoon over some tomato sauce, then arrange the stuffed tomato eyeballs on top.

SPAGHETTI AND EYEBALLS

Steps:

• Preheat the oven to 350 degrees.
• Mix the ground beef, bread crumbs, ketchup, eggs and basil in a large bowl. Using the meat mixture, form about 30 small meatballs.
• To make the eyeballs, press an olive into each meatball, pimiento side out. Place the eyeballs in a baking dish, cover with the pasta sauce, and bake for 45 minutes.
• Meanwhile, cook the spaghetti in boiling salted water. Drain and rinse the spaghetti and toss with 1 tablespoon of olive oil to prevent strands from sticking together. Put it on a platter or in a large serving bowl.
• Spoon the eyeballs onto the spaghetti, irises up, and spoon the pasta sauce around them.