20 Spooky Halloween Pasta Recipes Delight

As the leaves turn and the air chills, Halloween beckons with its playful spirits and eerie delights. But who says spooky can’t be scrumptious? Dive into our bewitching collection of 20 Spooky Halloween Pasta Recipes, where quick dinners meet seasonal favorites in a hauntingly delicious way. Perfect for home cooks seeking comfort with a twist, these recipes promise to keep you reading—and cooking—all season long!

Black Squid Ink Pasta with Garlic and Chili

Dive into the depths of flavor with this Black Squid Ink Pasta, a dish that’s as dramatic in appearance as it is delicious, featuring a punch of garlic and a hint of chili for that perfect kick.

Ingredients

• 8 oz black squid ink pasta
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red chili flakes
• 1/4 cup fresh parsley, chopped
• Salt, to taste
• 1/2 lemon, juiced

Instructions

1. Bring a large pot of salted water to a boil. Add the black squid ink pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red chili flakes, sautéing for 1-2 minutes until fragrant but not browned.
3. Add the drained pasta to the skillet, tossing to coat in the garlic and chili oil. If needed, add the reserved pasta water a tablespoon at a time to loosen the sauce.
4. Remove from heat and stir in fresh parsley, a pinch of salt, and lemon juice. Toss everything together until well combined.

The squid ink pasta not only offers a stunning visual but also a subtle briny flavor that pairs beautifully with the bold garlic and chili. It’s a conversation starter that’s surprisingly simple to whip up.

Tip: For an extra layer of flavor, top with grated Parmesan or Pecorino cheese just before serving.

Pumpkin Ravioli with Sage Butter Sauce

Nothing says cozy autumn evenings like homemade pumpkin ravioli draped in a fragrant sage butter sauce. It’s a dish that’s as rewarding to make as it is to eat.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 package wonton wrappers (about 48)
• 1/2 cup unsalted butter
• 10 fresh sage leaves
• 1/4 teaspoon black pepper

Instructions

1. In a bowl, mix pumpkin puree, ricotta, Parmesan, salt, and nutmeg until smooth.
2. Lay out wonton wrappers on a clean surface. Place 1 teaspoon of the pumpkin mixture in the center of each wrapper. Brush edges with water, fold over to form a triangle, and press to seal.
3. Bring a large pot of salted water to a boil. Cook ravioli in batches for 2-3 minutes until they float to the top. Remove with a slotted spoon.
4. In a large skillet over medium heat, melt butter. Add sage leaves and cook for 2 minutes until butter starts to brown and sage is crisp. Stir in black pepper.
5. Toss cooked ravioli in the sage butter sauce until well coated. Serve immediately.

The magic of this dish lies in the brown butter’s nutty depth, perfectly complementing the sweet, spiced pumpkin filling.

Tip: For an extra touch, sprinkle toasted pumpkin seeds on top for crunch.

Bloody Beetroot Pasta with Goat Cheese

This Bloody Beetroot Pasta with Goat Cheese is a vibrant, flavorful dish that’s as pleasing to the eye as it is to the palate, blending earthy beets with creamy goat cheese for a truly unique meal.

Ingredients

• 8 oz pasta (your choice of shape)
• 2 medium beetroots, peeled and diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced beetroots and cook for 10 minutes, stirring occasionally, until they begin to soften.
3. Add minced garlic, salt, and black pepper to the skillet. Cook for another 2 minutes until the garlic is fragrant.
4. Reduce heat to low and add the cooked pasta to the skillet. Toss with the beetroots, adding reserved pasta water as needed to create a light sauce.
5. Remove from heat and stir in crumbled goat cheese, fresh parsley, and lemon juice until the cheese begins to melt and coat the pasta.

The magic of this dish lies in the contrast between the sweet, earthy beets and the tangy goat cheese, creating a symphony of flavors that’s both bold and balanced.

Tip: For an extra burst of color and flavor, garnish with additional parsley and a sprinkle of lemon zest before serving.

Ghostly Alfredo Pasta with Mushrooms

Get ready to spook your taste buds with this creamy Ghostly Alfredo Pasta with Mushrooms, a hauntingly delicious twist on a classic favorite.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the mushrooms and sauté for 5 minutes until they start to soften.
3. Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
5. Stir in the Parmesan cheese, salt, black pepper, and ground nutmeg until the cheese is melted and the sauce is smooth.
6. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. Cook for another 2 minutes until everything is heated through.

The nutmeg adds a subtle warmth that makes this dish stand out, perfect for those chilly evenings when you crave something comforting yet elegant.

Tip: For an extra ghostly effect, garnish with a sprinkle of white sesame seeds to mimic little spirits floating in the sauce.

Witch’s Hair Spaghetti with Anchovies and Breadcrumbs

This Witch’s Hair Spaghetti with Anchovies and Breadcrumbs is a hauntingly delicious dish that brings a punch of umami and crunch to your table in under 30 minutes.

Ingredients

• 8 oz spaghetti
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 6 anchovy fillets, chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped fresh parsley
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and 1/2 tsp red pepper flakes, cooking until garlic is golden, about 2 minutes.
3. Stir in chopped anchovies, breaking them up with a spoon until they dissolve into the oil, about 1 minute.
4. Add panko breadcrumbs to the skillet, stirring frequently until golden and crispy, about 3 minutes.
5. Toss the cooked spaghetti into the skillet with the breadcrumb mixture, adding reserved pasta water as needed to loosen the sauce. Season with salt to taste.
6. Remove from heat and stir in chopped parsley before serving.

The magic of this dish lies in the crispy breadcrumbs melding with the silky pasta, creating a texture contrast that’s simply spellbinding.

Tip: For an extra crunch, toast the breadcrumbs in a dry skillet before adding them to the anchovy oil.

Zombie Green Pea Pesto Pasta

Get ready to bring a spooky twist to your pasta night with this Zombie Green Pea Pesto Pasta, a vibrant and flavorful dish that’s as fun to make as it is to eat.

Ingredients

• 8 oz pasta of your choice
• 1 cup frozen green peas, thawed
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a food processor, combine the green peas, basil, Parmesan cheese, olive oil, garlic, salt, black pepper, and lemon juice. Pulse until the mixture is smooth, scraping down the sides as needed.
3. Toss the cooked pasta with the green pea pesto, adding reserved pasta water a little at a time until the desired consistency is reached.
4. Serve immediately, garnished with additional Parmesan cheese and basil leaves if desired.

The magic of this dish lies in the bright, fresh flavor of the pea pesto, which turns ordinary pasta into something extraordinary with minimal effort.

Tip: For an extra zombie vibe, serve with black olive “eyes” or a drizzle of balsamic glaze “blood” on the plate.

Monster Eyeball Meatball Spaghetti

Get ready to spook your dinner guests with this Monster Eyeball Meatball Spaghetti, a playful twist on a classic that’s perfect for Halloween or any fun family meal.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small mozzarella balls (bocconcini)
• 1 jar (24 oz) marinara sauce
• 12 oz spaghetti
• 12 slices black olives

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper until well combined.
3. Shape the mixture into 12 meatballs, pressing a mozzarella ball into the center of each and sealing it well.
4. Place meatballs on the prepared baking sheet and bake for 20 minutes, or until cooked through.
5. While the meatballs bake, cook spaghetti according to package instructions and heat marinara sauce in a saucepan.
6. Once meatballs are done, let them cool slightly, then press a black olive slice onto each to create the ‘eyeball’ effect.
7. Serve the meatballs over spaghetti with marinara sauce, ensuring each plate gets a few ‘eyeballs’ peeking through.

The surprise burst of melted mozzarella inside each meatball makes this dish a hit with kids and adults alike, turning a simple spaghetti dinner into an unforgettable experience.

Tip: For an extra creepy effect, serve with a side of ‘bloody’ marinara sauce for dipping.

Skeleton Bone Shaped Pasta with Tomato Sauce

Nothing says Halloween fun like skeleton bone-shaped pasta tossed in a rich tomato sauce—it’s a playful dish that’s sure to delight both kids and adults alike.

Ingredients

• 8 oz skeleton bone-shaped pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the skeleton bone-shaped pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté until fragrant, about 1 minute.
3. Pour in the 28 oz can of crushed tomatoes, then stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar. Simmer the sauce for 10 minutes, stirring occasionally.
4. Add the cooked pasta to the skillet with the tomato sauce, tossing to coat evenly. Stir in 1/4 cup chopped fresh basil.
5. Serve hot, sprinkled with 1/4 cup grated Parmesan cheese.

The skeleton pasta not only makes for a spooky presentation but also holds the sauce perfectly in its crevices, ensuring every bite is packed with flavor.

Tip: For an extra festive touch, serve with black olive “eyeballs” or arrange the pasta to look like a skeleton on the plate.

Vampire Garlic Pasta with Olive Oil and Parsley

This Vampire Garlic Pasta is a garlic lover’s dream, featuring a bold garlic flavor that’s mellowed out by the freshness of parsley and the richness of olive oil.

Ingredients

• 12 oz spaghetti
• 1/2 cup extra virgin olive oil
• 10 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking for 2-3 minutes until garlic is golden but not burnt.
3. Add the drained spaghetti to the skillet, tossing to coat in the garlic oil. If needed, add reserved pasta water a little at a time to help the sauce cling to the pasta.
4. Stir in parsley, salt, and black pepper, tossing everything together until well combined.
5. Serve immediately, topped with grated Parmesan cheese if desired.

The magic of this dish lies in the thinly sliced garlic, which infuses the oil with a deep, aromatic flavor without overpowering the palate.

Tip: For an extra garlicky punch, add a clove of raw minced garlic when tossing the pasta with the parsley.

Frankenstein’s Mac and Cheese with Spinach

Get ready to elevate your mac and cheese game with this Frankenstein’s Mac and Cheese with Spinach – a monstrously delicious twist on the classic that’s sure to become a new favorite.

Ingredients

• 8 oz elbow macaroni
• 2 cups fresh spinach, chopped
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the elbow macaroni according to package instructions, then drain and set aside.
3. In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute until bubbly.
4. Gradually whisk in the whole milk, ensuring no lumps form. Cook until the mixture thickens, about 5 minutes.
5. Stir in the sharp cheddar cheese, garlic powder, onion powder, salt, black pepper, and paprika until the cheese is fully melted and the sauce is smooth.
6. Add the cooked macaroni and chopped fresh spinach to the sauce, stirring until everything is well coated.
7. Transfer the mixture to the prepared baking dish and bake at 375°F for 20 minutes, or until the top is lightly golden and bubbly.

The secret to this dish’s monstrous appeal? The fresh spinach adds a pop of color and a subtle earthiness that perfectly balances the rich, cheesy sauce.

Tip: For an extra crispy top, broil the mac and cheese for the last 2 minutes of baking.

Jack-o’-Lantern Stuffed Shells with Ricotta

These Jack-o’-Lantern Stuffed Shells with Ricotta are a playful twist on a classic, perfect for bringing a little Halloween spirit to your dinner table.

Ingredients

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1 tablespoon olive oil
• 1/4 cup finely chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
2. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, garlic powder, dried basil, salt, and black pepper. Mix well until all ingredients are fully incorporated.
3. Spread the marinara sauce evenly at the bottom of a baking dish. Carefully stuff each pasta shell with the ricotta mixture and place them seam-side up in the dish.
4. Drizzle the stuffed shells with olive oil and bake for 20 minutes, or until the tops are lightly golden.
5. Garnish with chopped fresh parsley before serving.

The creamy ricotta filling paired with the savory marinara creates a delightful contrast, while the playful presentation makes these shells a hit at any Halloween gathering.

Tip: For an extra festive touch, use a small knife to carve tiny jack-o’-lantern faces into the shells before stuffing them.

Cursed Curly Pasta with Pumpkin and Sausage

Get ready to twist up your dinner routine with this Cursed Curly Pasta with Pumpkin and Sausage, a dish that’s as fun to make as it is to eat, blending savory sausage with the sweet, earthy notes of pumpkin.

Ingredients

• 8 oz cursed curly pasta (like cavatappi or fusilli)
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the cursed curly pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.
3. Stir in 1 cup pumpkin puree, 1/2 cup heavy cream, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg. Cook for 2-3 minutes, until the mixture is heated through and well combined.
4. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle with 1/4 cup grated Parmesan cheese and toss again.
5. Garnish with fresh parsley before serving.

The magic of this dish lies in the way the cursed curls of pasta catch every bit of the creamy pumpkin sauce, making each bite a perfect blend of texture and flavor.

Tip: For an extra kick, try using spicy Italian sausage or adding a pinch of red pepper flakes to the sauce.

Haunted House Lasagna with Layers of Mystery

Get ready to spook your taste buds with this Haunted House Lasagna, where each layer unveils a delicious mystery!

Ingredients

• 12 lasagna noodles
• 1 lb ground beef
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried basil

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
2. In a skillet over medium heat, heat olive oil and cook ground beef until browned. Stir in marinara sauce, salt, black pepper, garlic powder, and dried basil. Simmer for 5 minutes.
3. In a bowl, mix ricotta cheese and egg until well combined.
4. In a 9×13 inch baking dish, layer 4 noodles, half the beef mixture, half the ricotta mixture, and 1 cup mozzarella. Repeat layers, ending with noodles. Top with remaining mozzarella and Parmesan.
5. Bake at 375°F for 25 minutes, until cheese is bubbly and golden. Let stand for 10 minutes before serving.

The secret to this lasagna’s hauntingly good flavor? A perfect blend of spices in the beef layer, topped with a trio of cheeses that melt into gooey perfection.

Tip: For an extra eerie effect, use black squid ink pasta to really bring the haunted house theme to life!

Goblin Ears Orecchiette with Broccoli Rabe

Dive into the whimsically named Goblin Ears Orecchiette with Broccoli Rabe, a dish that combines the earthy bitterness of broccoli rabe with the satisfying chew of orecchiette pasta.

Ingredients

• 8 oz orecchiette pasta
• 1 bunch broccoli rabe, trimmed and chopped
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the chopped broccoli rabe to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, for 5 minutes until the rabe is tender and bright green.
4. Toss the cooked orecchiette into the skillet with the broccoli rabe, adding reserved pasta water as needed to loosen the sauce. Sprinkle with 1/4 cup grated Parmesan cheese and toss to combine.

The magic of this dish lies in the contrast between the slightly bitter greens and the sweet, nutty Parmesan, all hugged by the unique shape of orecchiette that catches every bit of flavor.

Tip: For an extra crunch, toast some breadcrumbs in olive oil and sprinkle on top before serving.

Spider Web Pasta with Crab and Lemon

Dive into the flavors of the sea with this elegant yet easy-to-make Spider Web Pasta with Crab and Lemon, perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 8 oz spider web pasta (or any thin pasta)
• 1/2 lb fresh crab meat, picked over for shells
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the crab meat to the skillet, gently stirring to warm through, about 2 minutes.
4. Toss the cooked pasta with the crab mixture, adding the zest and juice of 1 lemon, and 1/4 cup chopped parsley. If needed, loosen the sauce with a bit of the reserved pasta water.
5. Season with salt and pepper to taste, then serve immediately.

The magic of this dish lies in the delicate balance of sweet crab, spicy pepper flakes, and bright lemon, all tangled up in the unique texture of spider web pasta.

Tip: For an extra touch of luxury, top each serving with a sprinkle of lemon zest and a drizzle of olive oil right before serving.

Broomstick Bucatini with Carbonara Sauce

Imagine twirling your fork around a plate of Broomstick Bucatini with Carbonara Sauce, where each strand is perfectly coated in a creamy, savory blanket. This dish is a twist on the classic, offering a delightful chewiness that bucatini fans adore.

Ingredients

• 8 oz bucatini pasta
• 4 slices of thick-cut bacon, chopped
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt
• 2 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. In a bowl, whisk together eggs, Pecorino Romano, Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt.
4. Reduce the skillet heat to low. Quickly toss the drained pasta with the bacon and garlic. Remove from heat and immediately stir in the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
5. Serve immediately, garnished with extra cheese and pepper if desired.

The magic of this dish lies in the bucatini’s hollow center, which traps the carbonara sauce, ensuring every bite is bursting with flavor.

Tip: For an extra silky sauce, temper the eggs by slowly adding a bit of the hot pasta water to the egg mixture before combining it with the pasta.

Coffin Shaped Pasta with Bolognese Sauce

This coffin-shaped pasta with Bolognese sauce is a playful yet hearty dish that’s perfect for Halloween or any day you’re in the mood for something fun and flavorful.

Ingredients

• 1 lb coffin-shaped pasta
• 1 tbsp olive oil
• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 (28 oz) can crushed tomatoes
• 1/2 cup red wine
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the coffin-shaped pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5 minutes. Drain excess fat.
3. Add the onion, garlic, carrot, and celery to the skillet. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the crushed tomatoes, red wine, salt, black pepper, and oregano. Bring to a simmer and cook for 20 minutes, stirring occasionally.
5. Remove the skillet from heat and stir in the fresh basil.
6. Serve the Bolognese sauce over the cooked pasta, garnished with grated Parmesan cheese.

The combination of the rich, meaty Bolognese sauce with the playful coffin-shaped pasta makes this dish a standout, offering both visual appeal and deep, comforting flavors.

Tip: For an extra spooky presentation, arrange the pasta on the plate to resemble a coffin before topping with the sauce.

Witch’s Brew Orzo with Squash and Shrimp

Witch’s Brew Orzo with Squash and Shrimp is a magical dish that combines the earthy sweetness of squash with the delicate brininess of shrimp, all tangled up in cozy orzo pasta. Perfect for those evenings when you crave something comforting yet a little bewitching.

Ingredients

• 1 cup orzo pasta
• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the butternut squash and cook for 5 minutes, stirring occasionally, until slightly softened.
2. Add the orzo, remaining 1 tbsp olive oil, garlic, salt, black pepper, and nutmeg to the skillet. Stir to combine and cook for 1 minute until fragrant.
3. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally, until the orzo is al dente and the squash is tender.
4. Add the shrimp to the skillet, cover, and cook for 3-4 minutes until the shrimp are pink and cooked through.
5. Remove from heat, stir in the Parmesan cheese and parsley. Serve warm.

The nutmeg adds a whisper of warmth that makes this dish feel like a spell well cast, with the Parmesan lending a salty sharpness that balances the squash’s sweetness.

Tip: For an extra touch of magic, toast the orzo in the olive oil before adding the broth to deepen its nutty flavor.

Poison Apple Penne with Gorgonzola and Walnuts

Dive into the enchanting flavors of fall with this Poison Apple Penne, a dish that combines the sweetness of apples with the boldness of Gorgonzola and the crunch of walnuts for a truly magical meal.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 large apple, thinly sliced
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup chopped walnuts
• 2 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cinnamon

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the thinly sliced apple and cook for 3-4 minutes until slightly softened.
3. Add the cooked penne to the skillet with the apples. Stir in 1/2 cup crumbled Gorgonzola, 1/4 cup chopped walnuts, 2 tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cinnamon. Cook for another 2-3 minutes until everything is well combined and the cheese starts to melt.
4. Serve warm, garnished with extra Gorgonzola and walnuts if desired.

The contrast between the creamy Gorgonzola and the crisp apples makes every bite of this pasta dish a delightful surprise.

Tip: For an extra nutty flavor, toast the walnuts in a dry skillet for a few minutes before adding them to the dish.

Moonlight Fettuccine with Clams and White Wine

Imagine twirling your fork into a bowl of Moonlight Fettuccine with Clams and White Wine, where every bite is a little taste of the sea. This dish is a cozy yet elegant weeknight dinner that comes together in under 30 minutes.

Ingredients

• 8 oz fettuccine
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 lb fresh clams, scrubbed
• 1/4 cup fresh parsley, chopped
• 1 tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Pour in the white wine and bring to a simmer. Add the clams, cover the skillet, and cook for 5-7 minutes until the clams open.
4. Discard any unopened clams. Stir in the cooked fettuccine, parsley, and butter, tossing until the pasta is well coated and the butter is melted. Season with salt and pepper to taste.

The magic of this dish lies in the briny clams and the way the white wine reduces into a light, flavorful sauce that clings to every strand of pasta.

Tip: Serve with a slice of crusty bread to soak up every last drop of that delicious sauce.

Conclusion

We hope these 20 Spooky Halloween Pasta Recipes inspire your festive feasts! Perfect for home cooks looking to add a playful twist to their Halloween celebrations, each recipe promises delicious fun. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking and have a spooktacular Halloween!