Spaghetti Tacos
Total Time
Prep: 20 min. Cook: 30 min.
Makes
10 servings
Ingredients
1 packet of Truvia 3.5 grams
2 (8 ounce cans) no salt added tomato sauce
14.5 ounce can all natural diced tomatoes
1/2 tbs dry basil leaves
1/2 tbs garlic powder
1/2 tbs onion powder
1/4 tbs dry parsley flakes
1/4 tbs dry thyme leaves
1/2 tsp ground black pepper (less or more to taste)
30 mini fully cooked meatballs, I used store bought frozen Italian turkey meatballs
16 ounces dry Spaghetti pasta, I used a whole grain thin spaghetti
10 taco shells, I recommend Old El Paso Stand' N Stuff Taco Shells
10 tbs reduced fat shredded Italian Blend Cheese
Directions
In a medium size sauce pan put your first 11 ingredients and cover and simmer for about 25 minutes on medium heat then stir. While that cooking, prepare spaghetti according to package directions, note I don't add oil, butter, or salt to reduce fat and sodium. Drain pasta when done. It should take about 8 to 9 minutes on stove top for pasta. Heat your taco shells in microwave according to package directions, it will take about 45 seconds. Stuff your shells with spaghetti, then top with sauce and three meatballs per a taco, and about a tbs of shredded cheese on top of each one. Garnish with fresh basil leaves chopped or not, optional.
