Slice the mozzarella cheese strings into ¼" thick rounds and cut the black olives in half lengthwise.

Use a straw to cut out small circles from the mozzarella discs and punch out pieces from the halved olives. Assemble the eyeballs.

Bring water to a boil, add salt, and cook spinach pasta for 8 to 10 minutes until al dente.

Heat the pasta sauce in a saucepan until warm and bubbling, then toss the drained pasta in it.

Plate the sauced spinach pasta and arrange the assembled eyeballs on top before serving.