The main objective of this study was to create and evaluate a functional food product made from dried spaghetti pasta enriched with the egg masses (a.k.a. "lukot") of the sea hare (Dolabella auricularia). The goal of this research was to establish the product profile, nutritional composition, sensory properties, and level of consumer acceptability for three different preparations of sea hare egg mass: 1) blanched, 2) fresh, and 3) powdered. An experimental research design was conducted involving 50 purposively selected individuals comprising Senior High School students, food technology teachers, MATVE students, pasta manufacturers, and food vendors. Sensory evaluations of aroma, appearance, taste, and texture were conducted using a 5-point hedonic scale. Nutritional analysis was completed in the laboratory to analyse the proximate composition of the product. Data analysis revealed that Treatment 3 (powdered sea hare egg mass) had the highest mean scores for aroma (4.26), appearance (4.34), taste (4.36), and texture (4.22), and all treatments were considered to be highly acceptable. Treatments 1 (blanched) and 2 (fresh) were acceptable but had lower mean scores than Treatment 3. In addition, the results of statistical analysis showed that the mean scores for taste (p = 0.012) and texture (p = 0.035) differed significantly; however, the mean scores for aroma and appearance did not differ significantly. In addition, Treatment 3 had superior shelf-life stability and was nutritionally superior in protein, carbohydrate, and minerals (specifically iron and manganese) when compared with Treatments 1 and 2. Therefore, based on these results, powdered sea hare egg mass is the most appropriate form of egg mass to be used for enriching spaghetti pasta. This study concludes that egg mass from sea hares can be incorporated as a functional ingredient in the production of enriched spaghetti pasta to increase the nutritional value and consumer acceptability.