Spaghetti Tacos

Name: Spaghetti Tacos
Ingredients: 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

14 ingredients

3 steps

Ingredients

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

Directions

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.