Happy Halloween Everyone!!
This week, to get in the holiday spirit, I decided to make a spooky eyeball pasta pie, that can be served at a Halloween party, or for a creepy dinner! This was a fun dish to make, although cutting it up with all the eyes looking at you is a little scarier than it should have been! 😉
To start your spooky dish, it is important that you have the correct baking dish. Usually I will improvise, but you HAVE to have a 9 inch Springform pan. This will allow you to remove the pan edges without messing up your dish!
To start, gather all your ingredients!
- 1 (16 oz.) package rigatoni
- 2 Tbsp olive oil
- 1 cup grated Parmesan, divided into two 1/2 cups
- 1 (24 oz.) jar pasta sauce
- 1 cup shredded mozzarella cheese
- Package of mini fresh mozzarella balls
- Black olives
Make your Pasta and Prepare your dish
First, you must make your pasta. Cook the entire box according to the package instructions.
While your pasta is cooking, you can start to prepare the other parts of your dish.
- Preheat the oven to 400 degrees.
- Prepare your Springform pan by brushing olive oil along the sides and bottom. This will prevent the pasta from sticking and it will make the sides and bottom crisp up a little.
- Pour your one jar of tomato sauce into another bowl and add a half cup of grated Parmesan cheese to it. Mix together and set it aside.
- Once the pasta is finished cooking, drain it and then put in a separate bowl. Add 2 Tbsp of olive oil, and add a half cup of grated Parmesan cheese to the pasta. Mix it all together and let it cool.
Make the Pie
To start this process, the inside of your pan should have a light layer of olive oil, and your pasta should be cooled and covered in olive oil and Parmesan cheese. If you are here, then you are ready to begin building.
- Gently tilt the Springfoam pan, and start to place the cooked Rigatoni pasta standing up, and slowly stack the pasta. It may not look like you will be able to fill the pan, but you will!
- When you are done, there may be some space, but lay your pan flat, and gently try to spread out the pasta. The pasta should slide a little and it will fill the pan.
- Next, take your pasta sauce and slowly pour it on top of the pasta. Pour about half your sauce in and then cover with plastic wrap. Gently tap the pan on the counter, so the sauce goes into the pasta.
- Remove the plastic wrap, and pour the rest of the sauce in. If you really like sauce you might need a second jar to really fill all the pasta, but for me 1 jar was perfect.
- Place it in the oven and bake the pie for 15 minutes. I put my springform pan on a covered baking sheet, to prevent any dripping. Since this baking dish is two parts there could be some leaking.
- After those 15 minutes, take the pie out and cover the top with Mozzarella cheese. I went a little heavy on my cheese but use about 1 cup of cheese to cover the pie. Then place it back in the oven for another 15 minutes.
- While the pasta is cooking for the second 15 minutes, it is time to make your eyeballs. Cut the mini mozzarella balls in half and then place sliced olives on the top. Once your eyes are done, set them aside.
- After the second 15 minutes, take the pie out, scatter your eyeballs along the top and then bake for 2 more minutes.
- Once your pie is done cooking and your cheese is slightly melted and browned, take the pie out of the oven and let it cool for about 15 minutes.
When your Springform pan is cool to touch, you can open the latch and remove it from the base of the pan. You should be left with an awesome eyeball pizza pie!
To serve, cut this pasta pie like you would cut any pie, but be careful as it may fall apart a little. The good thing about this pie is that no matter the form, it is still a delicious cheesy, saucy and spooky dish!
EYE hope you have the spookiest, scariest and most delicious Halloween!