Spaghetti Tacos Recipe
Spaghetti Tacos Recipe photo by Taste of Home
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My son watches a show where the kids eat spaghetti tacos. As a joke, I made him his own, and now these tacos are here to stay. —Mindie Hilton, Susanville, California
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES: 6 servings


  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons sugar
  • 3/4 teaspoon dried parsley flakes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 12 frozen fully cooked Italian turkey meatballs, thawed and quartered
  • 1 package (13-1/4 ounces) whole grain thin spaghetti
  • 12 taco shells
  • 3/4 cup shredded reduced-fat Italian cheese blend
  • Thinly sliced fresh basil, optional

Nutritional Facts

2 tacos: 522 calories, 17g fat (5g saturated fat), 61mg cholesterol, 939mg sodium, 70g carbohydrate (7g sugars, 9g fiber), 26g protein.


  1. In a large saucepan, combine the first nine ingredients; stir in meatballs. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.
  2. Meanwhile, in another saucepan, cook spaghetti according to package directions; drain and return to pan. Remove 1-1/2 cups sauce from meatball mixture; add to spaghetti and toss to coat.
  3. Heat taco shells according to package directions. Place 1/2 cup spaghetti in each taco shell; top with meatball mixture and cheese. If desired, sprinkle with fresh basil. Yield: 6 servings.
Originally published as Spaghetti Tacos in Simple & Delicious April/May 2015

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