Two of the most beloved comfort foods collide in the most delicious way — spaghetti and tacos, together at last! If you have kids in the house, this is going to be one of those recipes they ask for on repeat. And honestly? The adults at the table are going to love it just as much. We’re talking perfectly seasoned meaty tomato sauce piled high into crispy taco shells and topped with a shower of parmesan and mozzarella. It’s fun, it’s hearty, it’s so simple to make, and it is an absolute crowd-pleaser.
I first made these on a whim one weeknight when I had leftover spaghetti sauce and a box of taco shells sitting in the pantry and I honestly could not believe how well they worked together. Now it’s one of those easy weeknight meals that I come back to again and again. It’s budget friendly, the whole family loves it, and dinner is on the table in under 30 minutes!
A Reader Favorite!
“I made these for my family last Tuesday and my kids went absolutely crazy for them. My 10-year-old asked if we could have them every single week! So easy and so good. Thank you for sharing this one!”
– Melissa
Frequently Asked Questions
Can I use a different pasta instead of spaghetti?
Absolutely! Spaghetti is the classic choice here because it gives you that authentic look and feel, but you can really use any pasta you have on hand. Linguine or thin spaghetti also work great. Just be sure to cook it al dente so it holds up inside the taco shell without getting mushy.
What kind of taco shells should I use?
I love using the classic hard crunchy taco shells here because that crispy contrast against the saucy pasta is really what makes this dish so fun. That said, if your family prefers soft flour tortillas, you can absolutely use those instead. Warm them up first so they’re pliable and easy to fold.
Can I use ground turkey instead of ground beef?
Yes, of course! Ground turkey, ground pork or even ground Italian sausage all work really well here. Want a little extra kick? Try mixing in some spicy Italian sausage with your ground beef. Whatever you prefer and whatever is in your budget!
Can I use homemade marinara sauce?
Absolutely! A good homemade marinara sauce is always going to give you the best flavor. I have a delicious Homemade Marinara Sauce recipe if you want to go that route. That said, a good quality store-bought sauce works perfectly here for a truly quick weeknight meal. I really love Rao’s when I can get it on sale.
Can I make the sauce ahead of time?
Yes! The meat sauce is actually even better the next day after the flavors have had more time to develop. You can make it up to 2 days ahead, store it in a covered container in the refrigerator, and just reheat it on the stove over medium-low heat before serving. Then cook your pasta and assemble your shells right before dinner.
How do I store leftovers?
I recommend storing the spaghetti filling and the taco shells separately. Put the spaghetti meat sauce in a covered airtight container in the refrigerator where it will keep for up to 3 days. Keep the taco shells at room temperature. When you are ready to serve, reheat the pasta filling on the stove or in the microwave and assemble fresh so your shells stay nice and crispy.
Can this be frozen?
Yes! The meat sauce and spaghetti filling freeze really well for up to 3 months. Just make sure it’s covered properly to protect against freezer burn. When ready to serve, thaw overnight in the refrigerator and reheat on the stove. Then just cook a fresh batch of spaghetti and assemble in your taco shells!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- ground beef – I like to use an 85/15 blend for the best flavor. That little bit of fat goes a long way. You can use ground turkey, ground pork or Italian sausage if you prefer.
- spaghetti – cook it al dente so it holds its shape inside the taco shell. Break the noodles in half before cooking if you like, it makes them a little easier to work with when loading up the shells.
- spaghetti sauce – use a sauce that you enjoy and is in your budget. A good quality jar goes a long way here. You can also make your own!
- onion and garlic – these are your flavor base. Don’t skip them! Fresh garlic or jarred minced garlic both work great here, whichever is easiest for you.
- Italian seasoning, garlic powder and red pepper flakes – simple pantry seasonings that take the sauce to the next level. The red pepper flakes are totally optional but I love just a tiny pinch for a little warmth.
- hard taco shells – the crunch factor here is key! You could also use stand-and-stuff taco shells which make assembling a whole lot easier, especially for kids.
- shredded mozzarella and parmesan cheese – you can shred your own for the best melt or use store-bought pre-shredded. Either way, be generous!
- fresh parsley or basil – totally optional but a little fresh herb on top really does make everything look and taste better.
How to Make Spaghetti Tacos
Preheat your oven to 375°F. Arrange taco shells standing upright on a baking sheet. Set aside.
Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente. Drain well and set aside.
While the pasta cooks, heat a large skillet over medium-high heat. Add ground beef, diced onion and garlic. Cook, breaking up the meat as you go, until the beef is browned and the onion is softened, about 7-8 minutes. Drain excess grease.
Return the skillet to medium heat. Pour in the spaghetti sauce and stir in the Italian seasoning, garlic powder and red pepper flakes. Let the sauce simmer for about 5 minutes so all those flavors can come together.
Add the cooked, drained spaghetti directly into the meat sauce and toss everything together until the pasta is fully coated. Keep tasting and adjust your seasoning with salt and pepper until it’s just right.
Place the taco shells on the baking sheet and place them in the preheated oven for 3-4 minutes just to warm and crisp them up. Remove from oven.
Using tongs or a fork, load each taco shell generously with the spaghetti meat sauce mixture. Don’t be shy here — really pile it in! Immediately top each one with a good pinch of shredded mozzarella and a sprinkle of parmesan cheese. If you’d like, pop the loaded shells back in the oven for another 2-3 minutes until the cheese is melted and bubbly. Top with fresh parsley or basil if using and serve immediately!
Pro Tips for the Best Spaghetti Tacos
- Cook the pasta al dente. You really do not want mushy pasta inside your taco shell. Pull it just before it’s fully soft — it will continue to absorb a little moisture from the sauce. This gives you the best texture by the time it hits the shell.
- Drain your pasta really well. Excess water in the pasta will thin out your sauce and make your taco shells soggy a lot faster. Give it a good shake in the colander and let it sit for a minute before adding it to the sauce.
- Warm your taco shells in the oven. This step is quick and easy and makes a huge difference. Hot, crispy shells hold up so much better to the saucy filling.
- Use stand-and-stuff shells for easier serving. Especially if you are feeding kids! These flat-bottomed shells stand up on their own which makes loading them with pasta a whole lot easier and a whole lot less messy.
- Serve immediately. Like any taco, the longer the filling sits in the shell, the softer the shell gets. Get them to the table right away and let everyone dig in!
What to Serve with Spaghetti Tacos
These spaghetti tacos are hearty enough to stand on their own but I love rounding out the meal with a simple side salad and some Garlic Bread for dipping into any extra sauce on the plate. Roasted broccoli or steamed vegetables are also a great way to add some extra nutrition to the meal. It’s a wholesome, satisfying dinner that the whole family will be excited to sit down to!
Spaghetti Tacos
Ingredients
Method
- Preheat oven to 375°F. Arrange taco shells standing upright on a baking sheet and set aside.
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain very well and set aside.
- While pasta cooks, heat a large skillet over medium-high heat. Add ground beef, diced onion and minced garlic. Cook, breaking up the meat as you go, until beef is fully browned and onion is softened, about 7-8 minutes. Drain excess grease and return skillet to medium heat.
- Pour spaghetti sauce into the skillet with the browned beef. Add Italian seasoning, garlic powder and red pepper flakes. Stir to combine and let simmer for 5 minutes.
- Add the drained spaghetti to the meat sauce and toss until the pasta is fully and evenly coated. Season with salt and pepper to taste.
- Place taco shells in the preheated oven for 3-4 minutes to warm and crisp them up. Remove from oven.
- Using tongs, load each taco shell generously with the spaghetti meat sauce. Top each taco with a generous pinch of shredded mozzarella and a sprinkle of parmesan cheese.
- Return loaded tacos to the oven for 2-3 minutes until cheese is melted and bubbly. Top with fresh parsley or basil if desired and serve immediately.
