Yield: 6 servings
Preparation Time: 15 min; Total: 20 min
|1||package||(12 ounce) spaghetti|
|1||jar||(25 ounce) spaghetti sauce|
|1||package||(8 ounce) mozzarella cheese ball, cut into 1/2- inch thick slices|
|1||red bell pepper|
|1||can||pitted black olives, drained|
Prepare pasta following the directions on the package.
Pour spaghetti sauce into a saucepan and heat on medium high.
While pasta is cooking make the eyeballs.
Slice off the top of the bell pepper. Cut out two round circles about the size of a penny and discard the top.
Remove the seeds and white fibrous ribs.
Using a vegetable peeler, make about 14 thin pepper strips. Cut the remaining pepper into 1/4- inch slices.
Cut one olive in half.
Place two slices of cheese on a plate or wax paper.
Place a pepper circle in the middle of each slice of cheese.
Place the thin strips of pepper on the cheese to resemble bloodshot eyes.
Place half an olive on top of each pepper circle.
Note: Serve the remaining pepper slices, cheese and olives as sides to the meal.
Drain the cooked pasta and arrange the pasta on a large serving platter.
Pour hot spaghetti sauce over the pasta towards the middle of the platter.
Using a spatula, place the cheese eyeballs, one at a time on top of the spaghetti sauce to resemble a face.
Recipe by Webstop.
Please note that some ingredients and brands may not be available in every store.