Ingredients
Scale
- 12 oz Ghost-shaped pasta (or Penne/Farfalle if ghost pasta is unavailable)
- 2 cups Alfredo sauce (homemade or high-quality store-bought)
- 8 slices Fresh Mozzarella cheese (sliced about 1/4 inch thick)
- 1 tablespoon Capers or small pieces of black olives (for the eyes)
- 1/4 cup Grated Parmesan cheese
- 1 tablespoon Fresh parsley, finely chopped (optional for “grass” garnish)
- Salt and black pepper to taste
Instructions
- Step 1: Boiling the Festive Pasta Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Add your ghost-shaped pasta and cook according to the package instructions until it reaches al dente texture. If you are using regular pasta, ensure you do not overcook it, as it needs to hold the sauce well. Drain the pasta in a colander, reserving about half a cup of the starchy pasta water for the sauce.
- Step 2: Warming the Creamy Sauce In the same pot you used for the pasta, pour in the Alfredo sauce. Heat it over medium-low heat until it begins to simmer gently. If the sauce feels too thick, whisk in a tablespoon or two of the reserved pasta water to reach your desired consistency. Taste the sauce and add salt or pepper if needed. Once the sauce is warm and silky, fold the cooked pasta back into the pot and stir gently to coat every piece evenly.
- Step 3: Creating the Mozzarella Ghosts While the pasta stays warm, take your fresh mozzarella slices. Use a small ghost-shaped cookie cutter to punch out shapes from the cheese. If you do not have a cutter, you can easily use a paring knife to free-hand a simple tombstone or ghost shape. The irregular edges actually make them look more “ghoulish!” Once you have your shapes, use a straw or a toothpick to poke two small holes for the eyes. Insert a small caper or a tiny bit of black olive into each hole to complete the face.
- Step 4: Final Plating and Serving Spoon the creamy pasta into individual serving bowls. While the pasta is still hot, place one or two mozzarella ghosts on top of each portion. The residual heat from the pasta will slightly soften the cheese, giving it a soft, ethereal look without melting the shape completely. Sprinkle a bit of grated Parmesan and chopped parsley around the edges for extra flavor. Serve immediately while the “ghosts” are still perfectly formed!
- Cook Time: 25 minutes