Description
Spaghetti Tacos combine the heartiness of al dente spaghetti smothered in a savory marinara and meat sauce with the fun crunch of crispy taco shells. This playful fusion dish brings Italian and Mexican flavors together in an easy 30-minute meal perfect for family dinners or entertaining guests. Customize it with your choice of meat or plant-based filling and top with melty cheese, fresh herbs, and your favorite spicy condiments for a crowd-pleasing twist on traditional tacos.
Ingredients
Scale
Spaghetti and Sauce
- 200g spaghetti, cooked al dente
- 1 cup marinara sauce
- 1 tablespoon olive oil
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 1/2 lb ground beef or meat substitute (optional)
- 1 teaspoon Italian herbs (basil and oregano)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Taco Shells and Toppings
- 6 crispy taco shells
- 1/2 cup shredded cheese (mozzarella, cheddar, or pepper jack)
- Sautéed mushrooms or lentils (for vegetarian version)
- Jalapeños or hot sauce (for a spicy kick)
- Fresh parsley, thyme, or rosemary (herb-infused)
- Taco seasoning or black beans (Mexican twist)
- Grated Parmesan cheese, fresh chopped basil or parsley for garnish
- Sour cream or crushed red pepper flakes for topping
Instructions
- Cook the Spaghetti. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until it reaches an al dente texture. Drain the pasta and reserve a small cup of the pasta water for later use. Set the spaghetti aside.
- Prepare the Sauce and Filling. Heat olive oil in a skillet over medium heat. Add finely chopped onions and minced garlic, sautéing until fragrant and translucent. Add ground beef or plant-based substitute, cooking until browned throughout. Stir in marinara sauce, Italian herbs, salt, pepper, and optional red pepper flakes. Let the sauce simmer gently to allow the flavors to meld.
- Combine Spaghetti and Sauce. Add the cooked spaghetti into the skillet with the sauce mixture. If the sauce appears too thick, gradually stir in some reserved pasta water until every strand is well coated and saucy.
- Assemble the Tacos. Warm taco shells slightly to make them pliable yet still crispy. Carefully spoon a generous amount of the spaghetti mixture into each taco shell, being mindful to avoid any spills or overfilling.
- Add Cheese and Finish. Sprinkle shredded cheese evenly over the filled tacos. For extra melty and golden cheese, place the tacos under a broiler or in a hot oven for a few minutes until the cheese bubbles and turns golden brown. Remove carefully and garnish with grated Parmesan cheese and fresh herbs if desired. Serve with optional sour cream, jalapeños, or hot sauce for added flavor.
Notes
- Use plant-based meat substitutes, sautéed mushrooms, or lentils to make a vegetarian version.
- If you prefer less spicy, omit the red pepper flakes and jalapeños.
- Reserve pasta water is key to loosen the sauce to the perfect consistency.
- Warming taco shells briefly will prevent cracking when filled.
- For a Mexican twist, add taco seasoning or black beans to the sauce mixture.
- Can be prepared ahead: assemble tacos and bake or broil just before serving.
- Use freshly grated cheese for better melting and flavor.
