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.
Nutrition
Notes
Store leftover spaghetti filling and taco shells separately. The filling will keep in a covered airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium-low heat and assemble fresh in the shells right before serving to keep them crispy.
To boost the nutrition of this meal, stir a couple large handfuls of fresh baby spinach directly into the hot meat sauce right before serving. It wilts right in and you will barely notice it is there — but your family is getting extra iron and vitamins in every bite!
The spaghetti meat sauce can be made up to 2 days ahead and stored in the refrigerator. The flavor gets even better overnight! Just reheat and cook a fresh batch of pasta when you are ready to serve.