Kick off your Halloween festivities with a frightfully delicious twist on dinner! As the nights grow longer and spooky season settles in, there’s nothing more comforting than a warm bowl of pasta. We’ve conjured up 16 eerie, easy-to-make recipes that are perfect for a cozy family feast or a ghoulish gathering. Get ready to transform your kitchen into a haunted bistro—these ideas are sure to bewitch your taste buds!
Pumpkin-Shaped Ravioli with Sage Butter Sauce
So, picture this: you’re craving something cozy and festive, but you want it to feel special—not just another bowl of pasta. That’s where these adorable pumpkin-shaped ravioli come in, filled with a savory-sweet pumpkin ricotta mixture and draped in a simple, aromatic sage butter sauce. It’s the kind of dish that looks impressive but is totally doable for a fun weekend project or a unique holiday meal.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting (I like to use unbleached)
– 3 large eggs, at room temperature for easier mixing
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1 cup whole-milk ricotta cheese, drained if watery
– 1/2 cup grated Parmesan cheese, plus more for serving
– 1/4 teaspoon ground nutmeg, freshly grated if possible for the best flavor
– Salt and black pepper
– 8 tablespoons (1 stick) unsalted butter
– 20 fresh sage leaves (dried works in a pinch, but fresh is so much better here)
– Extra virgin olive oil for brushing, my go-to for a light finish
Instructions
1. Make the pasta dough: On a clean surface, mound the 2 cups of flour and create a well in the center. Crack the 3 eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic. Tip: Wrap the dough in plastic and let it rest at room temperature for 30 minutes—this relaxes the gluten and makes it easier to roll out.
2. Prepare the filling: In a medium bowl, combine 1 cup pumpkin puree, 1 cup ricotta, 1/2 cup Parmesan, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth. Cover and refrigerate.
3. Roll the dough: Divide the rested dough into 4 pieces. Using a pasta roller or rolling pin, roll one piece into a thin sheet, about 1/16-inch thick, keeping the others covered. Lightly dust with flour as needed to prevent sticking.
4. Form the ravioli: Place teaspoon-sized mounds of the chilled filling on one half of the pasta sheet, spacing them 1 inch apart. Fold the other half over the filling. Press around each mound to seal, pushing out any air pockets. Tip: Use a pumpkin-shaped cookie cutter (about 2.5 inches wide) to cut out each ravioli, or a round cutter if you don’t have one. Transfer to a floured baking sheet. Repeat with remaining dough and filling.
5. Cook the ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes until they float to the surface and the pasta is tender. Tip: Don’t overcrowd the pot—cook in batches if needed.
6. Make the sauce: While the ravioli cooks, melt 8 tablespoons butter in a large skillet over medium heat. Add 20 sage leaves and cook for 2-3 minutes until the butter turns golden brown and the sage is crisp. Remove from heat immediately to prevent burning.
7. Assemble and serve: Using a slotted spoon, transfer the cooked ravioli to the skillet with the sage butter. Toss gently to coat. Brush lightly with extra virgin olive oil if desired. Serve immediately, topped with extra Parmesan. Ready to dig in? The ravioli are tender with a creamy, flavorful filling, and the nutty sage butter adds a warm, herby note that’s pure comfort. For a fun twist, serve them on a bed of sautéed spinach or with a sprinkle of toasted pumpkin seeds for extra crunch.
Bloody Beetroot Pasta with Goat Cheese
Brace yourself for a pasta dish that’s as stunning as it is delicious. This vibrant beetroot pasta is a total showstopper, perfect for when you want something a little fancy but still totally doable on a weeknight. You’re going to love how the earthy beets pair with the tangy goat cheese.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 oz dried fettuccine (I find the wider noodles hold the sauce better)
– 3 medium red beets, peeled and diced (about 2 cups)
– 4 cloves garlic, minced (fresh is key here for the best flavor)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/2 cup heavy cream
– 4 oz fresh goat cheese, crumbled (room temp blends in smoother)
– 1 tbsp fresh lemon juice (brightens everything up)
– 1 tsp kosher salt, plus more for pasta water
– 1/2 tsp freshly cracked black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the 12 oz of fettuccine to the boiling water and cook according to package directions for al dente, usually 9-11 minutes.
3. While the pasta cooks, heat the 1/4 cup of olive oil in a large skillet over medium heat.
4. Add the diced beets and 1 tsp of kosher salt to the skillet. Cook, stirring occasionally, for 15 minutes until the beets are very tender. Tip: Covering the skillet for the first 10 minutes helps them soften faster.
5. Stir the minced garlic into the skillet with the beets and cook for 1 more minute until fragrant.
6. Carefully transfer the cooked beet and garlic mixture to a blender.
7. Add the 1/2 cup of heavy cream and 1 tbsp of lemon juice to the blender.
8. Blend on high speed for 1-2 minutes until completely smooth and velvety. Tip: Let the mixture cool slightly before blending to avoid steam pressure.
9. Return the smooth beet sauce to the skillet and warm it over low heat.
10. Reserve 1/2 cup of the starchy pasta cooking water, then drain the cooked fettuccine.
11. Add the drained pasta directly to the skillet with the warm beet sauce.
12. Toss the pasta vigorously in the sauce for 1-2 minutes, adding splashes of the reserved pasta water as needed until the sauce clings to every strand.
13. Remove the skillet from the heat and stir in the crumbled goat cheese and 1/2 tsp of black pepper until the cheese just begins to melt. Tip: Taking it off the heat prevents the cheese from becoming greasy.
14. Divide the pasta among four bowls.
What you get is a plate of pasta with an unbelievably silky, vibrant sauce that clings perfectly to each noodle. The flavor is a beautiful balance of sweet earthiness from the beets and a sharp, creamy tang from the goat cheese. For a fun twist, try topping it with some toasted walnuts or crispy pancetta for added crunch.
Ghostly Alfredo Pasta with White Truffle Oil
Craving something creamy and luxurious for a cozy night in? This ghostly Alfredo pasta gets its name from the pale, elegant sauce that clings perfectly to every noodle, with white truffle oil adding a whisper of earthy magic. You’ll love how simple it is to whip up something that feels so special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz fettuccine pasta (I always keep a good quality brand in the pantry for quick dinners)
– 4 tbsp unsalted butter (I prefer to use it cold, straight from the fridge, for better sauce control)
– 3 cloves garlic, minced (freshly minced makes all the difference—skip the jarred stuff here)
– 1 cup heavy cream (go for the full-fat version; it creates the silkiest texture)
– 1 cup grated Parmesan cheese (freshly grated melts smoother than pre-shredded)
– 1/2 tsp salt (I use fine sea salt for even seasoning)
– 1/4 tsp black pepper (freshly cracked adds a nice bite)
– 1 tbsp white truffle oil (a little goes a long way—splurge on a good quality one if you can)
– Fresh parsley, chopped (for garnish, but it adds a pop of color and freshness)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. While the pasta cooks, melt the unsalted butter in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
5. Pour the heavy cream into the skillet and bring it to a gentle simmer over medium heat, stirring occasionally.
6. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth, about 2-3 minutes.
7. Stir in the salt and black pepper until evenly combined.
8. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
9. Add the drained pasta directly to the skillet with the Alfredo sauce.
10. Toss the pasta with the sauce over low heat for 1-2 minutes, adding splashes of the reserved pasta water as needed to reach your desired consistency (this helps the sauce cling better).
11. Remove the skillet from the heat and drizzle the white truffle oil over the pasta, gently tossing to distribute it evenly.
12. Divide the pasta among serving plates and garnish with chopped fresh parsley.
Ready to dig in? The sauce should be velvety and coat each strand of pasta without feeling heavy, while the white truffle oil adds an aromatic, almost mystical depth that elevates the whole dish. Try serving it with a simple side salad to balance the richness, or top it with extra Parmesan for an indulgent touch.
Witch’s Hair Green Pesto Spaghetti
Tired of the same old pasta? This Witch’s Hair Green Pesto Spaghetti is a vibrant, herby twist that comes together in a flash. It’s perfect for a quick weeknight dinner that still feels special. You’ll love how the fresh flavors pop in every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb spaghetti (I like a good-quality brand for better texture)
– 2 cups fresh basil leaves, packed (the fresher, the better for that bright green color)
– 1/2 cup extra virgin olive oil (my go-to for its fruity flavor)
– 1/3 cup pine nuts (toasted lightly for extra crunch)
– 2 garlic cloves (peeled and roughly chopped)
– 1/2 cup grated Parmesan cheese (I prefer freshly grated for maximum meltiness)
– 1/2 tsp salt (adjust based on your cheese’s saltiness)
– 1/4 tsp black pepper (freshly ground if you have it)
Instructions
1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea—it seasons the pasta from the inside out.
2. Add 1 lb spaghetti to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. While the pasta cooks, toast 1/3 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan often, until golden and fragrant. Tip: Watch closely—they burn quickly!
4. In a food processor, combine 2 cups fresh basil leaves, 1/2 cup extra virgin olive oil, 2 garlic cloves, toasted pine nuts, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Pulse the mixture for 30-45 seconds, scraping down the sides once, until it forms a coarse paste. Tip: Don’t over-blend—you want some texture in the pesto.
6. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water.
7. Return the drained spaghetti to the pot, add the pesto, and toss to coat evenly.
8. If the sauce seems thick, add the reserved pasta water 2 tbsp at a time, tossing until it reaches your desired consistency.
9. Serve immediately. The spaghetti is wonderfully silky with a punch of garlic and basil, and the pine nuts add a delightful crunch. Try topping it with extra Parmesan or a squeeze of lemon for a zesty kick.
Zombie Brain Tortellini in Creamy Tomato Sauce
Ugh, you know those days when you want something comforting but also a little fun? This zombie brain tortellini is exactly that—creamy, tomato-y, and just spooky enough to make dinner feel like an event. It’s perfect for a cozy night in or a Halloween-themed gathering that doesn’t take all day to pull together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (about 20 oz) cheese tortellini—I grab the refrigerated kind for that fresh, tender bite.
– 2 tbsp extra virgin olive oil, my go-to for sautéing because it adds a nice fruity note.
– 3 cloves garlic, minced (fresh is best here for maximum flavor punch).
– 1 can (28 oz) crushed tomatoes—I like the San Marzano variety for their sweet, low-acid taste.
– 1 cup heavy cream, which makes the sauce luxuriously smooth.
– 1/2 cup grated Parmesan cheese, plus extra for serving if you’re a cheese lover like me.
– 1 tsp dried oregano, a little herbaceous kick that pairs perfectly with tomato.
– Salt and black pepper to season as you go—I always taste and adjust.
Instructions
1. Bring a large pot of salted water to a boil over high heat—it should taste like the sea.
2. Add the tortellini to the boiling water and cook according to the package directions, usually 3-4 minutes, until they float to the top. Tip: Don’t overcook them, or they’ll get mushy!
3. While the tortellini cooks, heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the minced garlic to the skillet and sauté for 30 seconds, just until fragrant—be careful not to burn it, or it’ll turn bitter.
5. Pour in the crushed tomatoes and stir to combine with the garlic.
6. Let the tomato mixture simmer for 5 minutes, stirring occasionally, to thicken slightly and meld the flavors.
7. Reduce the heat to low and stir in the heavy cream until fully incorporated, about 1 minute.
8. Add the grated Parmesan cheese and dried oregano, stirring until the cheese melts and the sauce is smooth, about 2 minutes. Tip: Keep the heat low to prevent the cream from curdling.
9. Drain the cooked tortellini and add it directly to the skillet with the sauce.
10. Gently toss the tortellini in the sauce until evenly coated, about 1 minute. Tip: If the sauce seems too thick, add a splash of the pasta water to loosen it up.
11. Season with salt and black pepper to your liking, giving it one final stir.
Perfectly creamy with a tangy tomato kick, this dish has a velvety texture that clings to every tortellini fold. Serve it in a big bowl with extra Parmesan on top, or get creative by plating it with a drizzle of olive oil and a sprinkle of fresh basil for a pop of color. It’s so satisfying, you might just forget it’s supposed to be spooky!
Spiderweb Lasagna with Spinach and Ricotta
Now, picture this: a cozy winter evening, a table full of friends, and a bubbling lasagna that looks like a spooky spiderweb. You’re about to make a showstopper that’s surprisingly simple and packed with creamy ricotta and fresh spinach. It’s the perfect twist on a classic comfort food for any gathering.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound lasagna noodles (I like the no-boil kind to save time)
– 2 cups ricotta cheese (full-fat for extra creaminess)
– 10 ounces fresh spinach, chopped (frozen works too, just thaw and squeeze out the water)
– 1 large egg, at room temperature (it blends smoother with the ricotta)
– 2 cups marinara sauce (homemade or your favorite jarred brand)
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon extra virgin olive oil (my go-to for sautéing)
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat.
3. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
4. Add 10 ounces chopped fresh spinach and cook for 3-4 minutes until wilted, then set aside to cool.
5. In a medium bowl, combine 2 cups ricotta cheese, 1 large room temperature egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano.
6. Stir the cooled spinach into the ricotta mixture until well combined.
7. Spread 1/2 cup marinara sauce evenly on the bottom of a 9×13 inch baking dish.
8. Place a single layer of lasagna noodles over the sauce, breaking them to fit if needed.
9. Spread half of the spinach-ricotta mixture over the noodles.
10. Sprinkle 1/2 cup shredded mozzarella cheese over the ricotta layer.
11. Repeat with another layer of noodles, the remaining spinach-ricotta mixture, and 1/2 cup mozzarella.
12. Add a final layer of noodles and top with the remaining 1 1/2 cups marinara sauce.
13. Sprinkle the remaining 1 cup mozzarella and 1/2 cup grated Parmesan cheese evenly over the top.
14. Using a spoon, drizzle additional marinara sauce in a spiral pattern from the center outward to create a spiderweb design.
15. Cover the dish with aluminum foil and bake for 30 minutes.
16. Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden brown.
17. Let the lasagna rest for 10 minutes before slicing to help it set.
Gorgeous! This lasagna comes out with layers that hold together beautifully, offering a creamy texture from the ricotta and a savory depth from the garlic and oregano. Serve it with a crisp green salad or garlic bread for a complete meal that’s sure to impress—the spiderweb design makes it a fun centerpiece for Halloween or any festive dinner.
Vampire Garlic Fettuccine with Black Olive Tapenade
Unbelievably, you can make restaurant-worthy pasta at home with this bold, garlicky dish. It’s perfect for when you’re craving something impressive but don’t want to spend all night in the kitchen—trust me, the flavor payoff is huge.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound dried fettuccine (I always keep a good brand like De Cecco in the pantry for quick meals)
– 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
– 8 large garlic cloves, thinly sliced (yes, eight—it’s called Vampire Garlic for a reason!)
– 1/2 cup pitted Kalamata olives (I prefer these for their rich, briny taste)
– 2 tbsp capers, drained (they add a nice salty punch)
– 1/4 cup fresh parsley, chopped (for a bright finish)
– 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat)
– Salt for pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook according to package directions, about 10–12 minutes, until al dente (tip: taste a strand a minute early to check doneness).
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
4. Add the sliced garlic to the skillet and cook for 3–4 minutes, stirring frequently, until fragrant and lightly golden (tip: keep the heat low to prevent burning).
5. Stir in the red pepper flakes and cook for 30 seconds to release their flavor.
6. In a food processor, pulse the Kalamata olives and capers until roughly chopped to make the tapenade.
7. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
8. Add the drained pasta and tapenade to the skillet with the garlic oil.
9. Toss everything together over low heat, adding the reserved pasta water a little at a time until the sauce coats the noodles (tip: the starchy water helps create a silky sauce).
10. Remove from heat and stir in the chopped parsley.
Perfectly al dente fettuccine gets coated in that fragrant garlic oil, while the tapenade adds a salty, umami depth that’s irresistible. Serve it with a simple green salad and crusty bread to soak up every last bit—it’s a meal that feels fancy without any fuss.
Monster Eye Meatball Spaghetti
Wondering what to make for a fun, slightly spooky dinner that’s still totally delicious? This Monster Eye Meatball Spaghetti is your answer—it’s a playful twist on classic spaghetti and meatballs that’s perfect for Halloween or just a cozy night in. You’ll love how the googly-eyed meatballs peek out from the saucy noodles.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb ground beef (I like 85% lean for juicier meatballs)
– 1/2 cup breadcrumbs (panko gives a nice crunch)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 1 large egg, at room temp (it binds everything smoothly)
– 2 cloves garlic, minced (extra garlic never hurts!)
– 1 tsp dried oregano
– Salt and black pepper
– 12 oz spaghetti
– 24 oz jar marinara sauce (my go-to is a robust, herby brand)
– 2 tbsp extra virgin olive oil (for sautéing)
– 12 small mozzarella balls (for the “eyes”)
– 12 black olive slices (to dot the eyes)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, oregano, 1 tsp salt, and 1/2 tsp black pepper.
3. Mix everything with your hands until just combined—overmixing can make the meatballs tough.
4. Roll the mixture into 12 equal-sized meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
5. Bake the meatballs for 20 minutes, or until they reach an internal temperature of 160°F and are browned on the outside.
6. While the meatballs bake, bring a large pot of salted water to a boil over high heat.
7. Add the spaghetti to the boiling water and cook for 9-11 minutes, until al dente (check a strand to ensure it’s tender but firm).
8. Drain the spaghetti in a colander, but reserve 1/4 cup of the pasta water to help thicken the sauce later.
9. In a large skillet, heat the olive oil over medium heat until it shimmers.
10. Pour in the marinara sauce and let it simmer for 5 minutes, stirring occasionally to prevent sticking.
11. Add the baked meatballs to the skillet, spooning sauce over them, and cook for another 5 minutes to let the flavors meld.
12. Gently stir in the cooked spaghetti, adding the reserved pasta water if the sauce seems too thick.
13. To assemble, place the spaghetti and meatballs on a serving platter, then press a mozzarella ball into the top of each meatball.
14. Add a black olive slice to the center of each mozzarella ball to create the “pupil” of the monster eye.
15. Serve immediately while everything is warm and gooey.
Dig into this dish and you’ll get tender, savory meatballs with a fun cheesy eye that oozes when you cut into it. The spaghetti is perfectly coated in a rich, garlicky sauce that balances the playful presentation. Try serving it with a side of garlic bread to scoop up every last bit of sauce—it’s a hit with both kids and adults!
Cursed Black Bean Pasta with Avocado Cream
Might sound a bit spooky, but this ‘cursed’ pasta is actually a dreamy, creamy weeknight lifesaver. You get the earthy richness of black beans and the cool, smooth avocado cream—it’s a combo that just works when you’re craving something hearty but fresh. Trust me, it’s way more delicious than the name suggests!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces of dried spaghetti (I always keep a box in the pantry for emergencies)
– 1 (15-ounce) can of black beans, drained and rinsed (go for low-sodium if you can)
– 1 ripe avocado, pitted and scooped (pick one that yields slightly to gentle pressure)
– 1/2 cup of full-fat Greek yogurt (this adds a lovely tang)
– 2 tablespoons of extra virgin olive oil (my go-to for its fruity flavor)
– 1 tablespoon of fresh lime juice (about half a lime, squeezed right before using)
– 2 cloves of garlic, minced (fresh is best here for that punch)
– 1/2 teaspoon of ground cumin (toast it lightly in a dry pan first for extra aroma)
– 1/4 teaspoon of smoked paprika (it gives a subtle smoky depth)
– Salt, to taste (I use about 1/2 teaspoon, but start with less and adjust)
Instructions
1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. Add the spaghetti to the boiling water and cook according to the package directions, usually 8-10 minutes, until al dente (tip: stir occasionally to prevent sticking).
3. While the pasta cooks, heat the olive oil in a medium skillet over medium heat for about 1 minute until shimmering.
4. Add the minced garlic to the skillet and sauté for 30-45 seconds, stirring constantly, until fragrant but not browned (tip: watch closely to avoid burning).
5. Stir in the drained black beans, cumin, and smoked paprika, and cook for 3-4 minutes, until the beans are heated through and coated in spices.
6. In a blender or food processor, combine the avocado, Greek yogurt, and lime juice, and blend on high speed for 1-2 minutes until completely smooth and creamy (tip: scrape down the sides once for an even texture).
7. Drain the cooked spaghetti, reserving 1/4 cup of the pasta water, and return the pasta to the pot.
8. Add the black bean mixture and avocado cream to the pot with the spaghetti, and toss everything together over low heat for 1-2 minutes, adding the reserved pasta water a tablespoon at a time if needed to loosen the sauce.
9. Season with salt to taste, stirring gently to combine.
Zesty and velvety, this dish surprises with its creamy texture that clings perfectly to each strand of pasta. The smoky beans balance the bright avocado, making it a fun twist to serve topped with extra lime wedges or a sprinkle of fresh cilantro for a pop of color.
Haunted House Baked Ziti with Mozzarella Ghosts
Fancy whipping up something delightfully spooky for your next gathering? This haunted house baked ziti is the perfect cozy, cheesy centerpiece for a Halloween party or just a fun family dinner. You’ll love the mozzarella ghosts that peek out from the saucy pasta, making it as fun to look at as it is to eat.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ziti pasta (I like using the ridged kind for extra sauce grip)
– 1 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 lb ground Italian sausage (mild or hot, your choice!)
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 15 oz ricotta cheese (full-fat for the creamiest texture)
– 1 large egg (I prefer room temp eggs here for easier mixing)
– 1/4 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese, divided
– 8 small mozzarella balls (for the ghosts!)
– Black olive slices (for the ghost eyes)
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the ziti pasta to the boiling water and cook for 8 minutes, stirring occasionally.
4. Drain the pasta in a colander and set it aside. (Tip: Don’t rinse it—the starch helps the sauce cling.)
5. In a large skillet, heat the olive oil over medium heat for 1 minute.
6. Add the diced onion and cook for 5 minutes, stirring until softened.
7. Add the minced garlic and cook for 1 more minute, until fragrant.
8. Add the ground Italian sausage to the skillet, breaking it up with a spoon.
9. Cook the sausage for 8-10 minutes, until no pink remains.
10. Stir in the crushed tomatoes, oregano, basil, salt, and black pepper.
11. Reduce the heat to low and let the sauce simmer for 10 minutes.
12. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and 1 cup of shredded mozzarella.
13. Mix the ricotta mixture until smooth and well-blended.
14. In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom.
15. Add half of the cooked ziti pasta in an even layer.
16. Spoon all of the ricotta mixture over the pasta and spread it gently. (Tip: Drop it in dollops for easier spreading.)
17. Top with the remaining ziti pasta.
18. Pour the rest of the meat sauce evenly over the pasta.
19. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
20. Bake uncovered in the preheated oven for 25 minutes.
21. Remove the dish from the oven and place the mozzarella balls on top to create “ghosts.”
22. Add two black olive slices to each mozzarella ball for eyes.
23. Return the dish to the oven and bake for 5 more minutes, until the cheese is melted and bubbly. (Tip: Let it rest for 10 minutes before serving so it sets nicely.)
Now, dig into this hearty dish! The ziti is perfectly al dente, coated in a rich, savory tomato sauce with a hint of spice from the sausage. For a creative twist, serve it with garlic bread shaped like tombstones or a simple green salad on the side to balance the richness.
Witch’s Brew Orzo with Mushrooms and Thyme
Venturing into cozy fall cooking doesn’t have to be complicated, and this one-pot wonder proves it. You’ll love how the orzo soaks up all that savory mushroom flavor, making it the perfect hearty side or satisfying main. It’s my go-to when I want something impressive but low-effort for a weeknight dinner or a small gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 8 oz cremini mushrooms, sliced (baby bellas work great too—I like their earthy depth)
- 1 cup orzo pasta
- 2 tbsp extra virgin olive oil (my go-to for its fruity note)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced (fresh is best here for punch)
- 2 cups vegetable broth
- 1 tsp fresh thyme leaves, plus more for garnish (dried works in a pinch, but fresh really sings)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper
Instructions
- Heat the extra virgin olive oil in a large skillet or Dutch oven over medium heat until it shimmers, about 1 minute.
- Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant—be careful not to let it burn.
- Tip: If the garlic starts browning too quickly, reduce the heat slightly to avoid bitterness.
- Increase the heat to medium-high and add the sliced cremini mushrooms in a single layer.
- Cook the mushrooms without stirring for 3-4 minutes to let them brown on one side, then stir and cook for another 3-4 minutes until golden and tender.
- Tip: Don’t crowd the pan; this ensures the mushrooms caramelize nicely instead of steaming.
- Stir in the orzo pasta and toast it with the mushrooms for 1 minute, stirring constantly.
- Pour in the vegetable broth and add the fresh thyme leaves, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
- Simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid is absorbed.
- Tip: Check at 10 minutes—if it looks dry, add a splash more broth to prevent sticking.
- Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and creamy.
- Season with salt and black pepper to taste.
Earthy mushrooms and nutty Parmesan melt into the tender orzo, creating a creamy, comforting texture that’s not too heavy. Serve it straight from the skillet with a sprinkle of extra thyme on top, or pair it with a simple green salad for a complete meal. It’s the kind of dish that tastes even better the next day, so don’t hesitate to make a double batch!
Goblin Green Pea Pasta with Lemon Zest
Sometimes you need a quick, vibrant pasta that feels like a hug in a bowl. This goblin green pea pasta with lemon zest is exactly that—it’s fresh, zippy, and comes together in about the time it takes to boil water. You’ll love how the sweet peas and bright lemon play together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz dried pasta (I like linguine for this, but any shape works)
– 2 cups frozen green peas (keep them frozen until use for the best texture)
– 3 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 2 cloves garlic, minced (fresh is key here)
– Zest of 1 lemon (about 1 tbsp, and save the juice for another use or a quick drizzle)
– 1/2 cup grated Parmesan cheese (the good stuff from the fridge, not the shaker)
– Salt and black pepper (I always use kosher salt for even seasoning)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat—it should taste like the sea.
2. Add the pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant but not browned.
5. Stir in the frozen peas and cook for 3-4 minutes until they’re bright green and tender.
6. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
7. Add the drained pasta directly to the skillet with the peas and garlic.
8. Toss everything together, adding a splash of the reserved pasta water to help the sauce cling.
9. Remove the skillet from the heat and stir in the lemon zest and Parmesan cheese.
10. Season generously with salt and black pepper, tossing until well combined.
11. Serve immediately while hot.
Overall, this dish has a creamy texture from the peas and cheese, with a zesty lemon kick that cuts through the richness. It’s perfect as a light main or paired with grilled chicken for something heartier—try topping it with extra Parmesan and a crack of pepper for a cozy finish.
Skeleton Penne with Roasted Garlic and Parmesan
Ever find yourself craving something comforting yet impressive enough for a special occasion? This skeleton penne with roasted garlic and parmesan is that perfect cozy-meets-elegant dish you can whip up without stress. It’s packed with deep, savory flavors that feel like a warm hug on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 1 pound skeleton penne pasta (I love how the ridges hold onto the sauce)
- 1 whole head of garlic (roasting it transforms it into sweet, mellow magic)
- 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
- 1 cup grated parmesan cheese (freshly grated melts so much better)
- 1/2 cup heavy cream (it creates a luxuriously smooth sauce)
- 1/2 teaspoon salt (to balance the richness)
- 1/4 teaspoon black pepper (freshly cracked adds a nice bite)
- Fresh parsley for garnish (a handful chopped brightens everything up)
Instructions
- Preheat your oven to 400°F.
- Slice the top off the head of garlic to expose the cloves, drizzle it with 1 tablespoon of olive oil, wrap it in foil, and roast for 30 minutes until soft and golden.
- While the garlic roasts, bring a large pot of salted water to a boil and cook the skeleton penne according to package directions until al dente, about 10-12 minutes.
- Drain the pasta, reserving 1/2 cup of the pasta water.
- Squeeze the roasted garlic cloves from their skins into a small bowl and mash them into a paste with a fork.
- In a large skillet over medium heat, warm the remaining olive oil.
- Add the garlic paste to the skillet and cook for 1 minute, stirring constantly to prevent burning.
- Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Stir in the grated parmesan cheese until melted and smooth, about 2 minutes.
- Add the cooked skeleton penne to the skillet, tossing to coat evenly in the sauce.
- If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
- Season with salt and black pepper, then remove from heat.
- Garnish with chopped fresh parsley before serving.
Combining the creamy, garlicky sauce with the hearty pasta creates a wonderfully rich and satisfying texture. The roasted garlic adds a subtle sweetness that pairs perfectly with the sharp parmesan, making every bite deeply flavorful. Try serving it with a simple side salad or crusty bread to soak up any extra sauce—it’s a meal that feels both indulgent and comforting.
Frankenstein’s Farfalle with Pesto and Pine Nuts
Dinner inspiration can strike at the weirdest times. Maybe you’re staring into a nearly empty fridge, or perhaps you just want something that feels special without the fuss. This Frankenstein’s Farfalle with Pesto and Pine Nuts is my go-to for those moments—it’s a deliciously cobbled-together masterpiece that always hits the spot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz farfalle pasta (I love how the bow-tie shape catches all the sauce)
– 1 cup fresh basil leaves, packed (the fresher, the better for that vibrant pesto punch)
– 1/3 cup pine nuts, plus 2 tbsp extra for toasting (toasting a separate batch adds incredible crunch)
– 1/2 cup extra virgin olive oil, my go-to for its fruity flavor
– 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
– 2 cloves garlic, peeled (adjust if you’re not a huge garlic fan)
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 oz of farfalle pasta to the boiling water and cook according to package directions, usually 11-13 minutes, until al dente. (Tip: Reserve about 1/2 cup of the starchy pasta water before draining—it’s key for saucing later).
3. While the pasta cooks, toast 2 tbsp of the pine nuts in a small, dry skillet over medium-low heat for 3-4 minutes, shaking the pan frequently, until they are fragrant and lightly golden. Set them aside.
4. In a food processor, combine the 1 cup of fresh basil, 1/3 cup of untoasted pine nuts, 2 cloves of garlic, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Pulse 5-6 times to roughly chop.
5. With the processor running on low, slowly drizzle in the 1/2 cup of extra virgin olive oil through the feed tube until the mixture is mostly smooth but still has a bit of texture.
6. Transfer the pesto to a large bowl and stir in the 1/2 cup of grated Parmesan cheese until fully combined. (Tip: Letting the pesto sit for a few minutes helps the flavors meld beautifully).
7. Drain the cooked pasta, but do not rinse it.
8. Immediately add the hot, drained pasta to the bowl with the pesto. Toss vigorously to coat every piece, adding a splash of the reserved pasta water, 1 tbsp at a time, if needed to loosen the sauce. (Tip: The heat from the pasta will gently warm the pesto and cheese, creating a silky sauce).
9. Divide the pasta among four bowls and top each serving with the toasted pine nuts.
Gorgeous, right? The pasta is wonderfully coated in that vibrant, herby pesto, and every few bites you get a delightful crunch from those toasted nuts. For a fun twist, try serving it in a hollowed-out roasted acorn squash for a festive, edible bowl during the fall.
Candy Corn Fusilli with Sweet Corn and Cheese
Picture this: a cozy fall evening, a craving for something comforting yet playful, and a pasta dish that looks like it’s dressed for Halloween but tastes like pure comfort food. You’re about to make a bowl of cheesy, sweet, and savory goodness that’s as fun to look at as it is to eat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 8 ounces candy corn fusilli pasta (I love how the tri-color swirls hold onto the sauce)
- 2 tablespoons unsalted butter (my go-to for a richer flavor than oil)
- 1 cup fresh or frozen sweet corn kernels (fresh off the cob in summer is amazing, but frozen works perfectly here)
- 1 cup shredded sharp cheddar cheese (I prefer extra sharp for a bolder punch)
- 1/2 cup heavy cream (room temperature blends in smoother)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the 8 ounces of candy corn fusilli pasta to the boiling water and cook for 9-11 minutes, or until al dente (a tip: start tasting a minute before the package time for perfect texture).
- While the pasta cooks, melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
- Add 1 cup of sweet corn kernels to the skillet and cook for 5-7 minutes, stirring occasionally, until the corn is tender and lightly golden.
- Reduce the skillet heat to low and pour in 1/2 cup of heavy cream, stirring to combine with the butter and corn.
- Gradually sprinkle in 1 cup of shredded sharp cheddar cheese, stirring constantly until the cheese is fully melted and the sauce is smooth, about 2-3 minutes (a pro tip: adding cheese off the heat can prevent clumping).
- Season the sauce with 1/4 teaspoon salt and 1/4 teaspoon black pepper, stirring to incorporate.
- Drain the cooked pasta, reserving 1/4 cup of the pasta water.
- Add the drained pasta to the skillet with the cheese sauce, tossing to coat evenly. If the sauce seems too thick, stir in the reserved pasta water a tablespoon at a time until desired consistency is reached (this starchy water is a secret weapon for silky sauces).
- Remove the skillet from the heat and let it sit for 1 minute to allow the flavors to meld.
Grab a fork and dig into that creamy, cheesy pasta with pops of sweet corn in every bite. The fusilli’s fun shape catches all that sauce beautifully, making it a hit for both kids and adults—try topping it with extra black pepper or crispy bacon for a savory twist!
Cauldron Carbonara with Crispy Pancetta
Sometimes you just need a cozy, comforting pasta dish that feels like a warm hug. Cauldron Carbonara with Crispy Pancetta is exactly that—a rich, creamy spaghetti dish with salty pancetta bits that’s surprisingly simple to make at home. You’ll love how the silky sauce clings to every strand of pasta.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb spaghetti (I always use De Cecco for that perfect al dente bite)
– 8 oz pancetta, diced into small cubes (get the good stuff from the deli counter, not pre-packaged)
– 3 large eggs, at room temperature for a smoother sauce (trust me, cold eggs can make it grainy)
– 1 cup freshly grated Pecorino Romano cheese (Parmesan works too, but Pecorino gives it that authentic sharpness)
– 1/2 cup freshly grated Parmesan cheese
– 3 cloves garlic, minced (don’t skip this—it adds a subtle depth)
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 1 tsp freshly cracked black pepper (freshly cracked makes all the difference)
– Salt, for the pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the diced pancetta and cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes. Tip: Don’t rush this—low and slow renders the fat perfectly.
5. Use a slotted spoon to transfer the crispy pancetta to a paper towel-lined plate, leaving the fat in the skillet.
6. Reduce the heat to low and add the minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
7. In a medium bowl, whisk together the eggs, both grated cheeses, and black pepper until smooth. Tip: Whisk vigorously to prevent clumps in the sauce.
8. Reserve 1 cup of the starchy pasta water, then drain the spaghetti.
9. Immediately add the hot spaghetti to the skillet with the garlic-infused fat, tossing to coat.
10. Remove the skillet from the heat and let it cool for 1 minute to avoid scrambling the eggs.
11. Quickly pour the egg and cheese mixture over the pasta, tossing continuously with tongs until a creamy sauce forms. Tip: If the sauce seems too thick, add a splash of the reserved pasta water a tablespoon at a time.
12. Fold in the crispy pancetta, reserving a little for garnish if you like.
13. Serve immediately while hot.
Buttery and luxurious, this carbonara has a velvety texture that coats each forkful with savory goodness. The crispy pancetta adds a delightful crunch against the creamy pasta—try topping it with an extra sprinkle of black pepper and a side of garlic bread for the ultimate cozy meal.
Summary
Just in time for Halloween, these 20 spooky pasta recipes offer creative, delicious ways to celebrate the season. From eerie eyeballs to ghoulish sauces, there’s something for every frightful feast. I hope you’ll try a few, leave a comment with your favorites, and share this roundup on Pinterest to spread the Halloween spirit. Happy cooking!
