Spaghetti Tacos are one of those playful, mash-up meals I love making when I want something fun, comforting, and just a little unexpected. I take classic Italian-style spaghetti and tuck it into crispy taco shells for a crunchy, saucy twist that always makes dinner more exciting. It is simple, family-friendly, and perfect when I want to shake up pasta night.
Ingredients
For the Spaghetti:
8 oz spaghetti noodles
1 tablespoon olive oil
1 clove garlic, minced (optional)
1½ cups marinara or meat sauce
Salt and pepper, to taste
¼ cup grated Parmesan or shredded mozzarella (optional)
For the Tacos:
8 hard taco shells or soft tortillas
Optional toppings: grated cheese, fresh basil, chopped parsley, crushed red pepper, or a dollop of ricotta
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
First, I cook the spaghetti in a large pot of salted boiling water until al dente. I drain it and set it aside.
In a pan over medium heat, I warm the olive oil and sauté the minced garlic for about 30 seconds until fragrant. Then I add the marinara or meat sauce and let it heat through. I toss the cooked spaghetti into the sauce and mix until everything is evenly coated. If I am using cheese, I stir it in at this stage and season with salt and pepper to taste.
Next, I warm the taco shells according to the package directions. Once they are ready, I fill each shell with a generous scoop of saucy spaghetti. I like to top them with extra cheese, herbs, or even a spoonful of ricotta for extra creaminess.
I serve them immediately while warm and enjoy the crunchy, cheesy combination.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
For a meat lovers version, I use a hearty meat sauce or add cooked Italian sausage or sliced meatballs to the spaghetti.
For a vegetarian twist, I use a roasted vegetable marinara or mix in sautéed mushrooms and spinach for extra texture and flavor.
When I want some heat, I sprinkle in crushed red pepper or use a spicy arrabbiata-style sauce.
Storage/Reheating
I prefer to store the spaghetti and taco shells separately to keep the shells from getting soggy. I place leftover spaghetti in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the spaghetti in a saucepan over medium-low heat or in the microwave, adding a splash of water or extra sauce if needed. I always assemble the tacos just before serving so they stay crisp.
FAQs
Can I make Spaghetti Tacos ahead of time?
I can prepare the spaghetti sauce mixture ahead and refrigerate it, but I wait to fill the taco shells until just before serving to keep them crunchy.
Can I use a different type of pasta?
I sometimes use thin spaghetti or even angel hair if that is what I have available. I just cook it until al dente so it does not become too soft inside the taco.
Are soft tortillas a good substitute?
I use soft tortillas when I want a less crunchy and slightly less messy option. They work just as well and are easier for younger kids to handle.
What cheese works best?
I like using grated Parmesan for a sharper flavor or shredded mozzarella for a melty texture. Ricotta also adds a creamy finish when I spoon a little on top.
How do I keep the taco shells from breaking?
I avoid overfilling the shells and make sure the spaghetti is well mixed and not overly saucy. I also warm the shells properly so they stay crisp but not brittle.
Conclusion
Spaghetti Tacos are a creative and comforting meal I turn to when I want something easy yet exciting. I love how simple ingredients transform into a fun, crunchy dish that brings together the best of pasta and tacos. Whether I keep it classic or experiment with variations, this recipe always adds a little extra joy to my dinner table.
📖 Recipe:
Print
Spaghetti Tacos
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Spaghetti Tacos are a fun and comforting mash-up meal that combines saucy Italian-style spaghetti with crispy taco shells for a crunchy, cheesy twist on classic pasta night.
Ingredients
8 oz spaghetti noodles
1 tablespoon olive oil
1 clove garlic, minced (optional)
1½ cups marinara or meat sauce
Salt and pepper, to taste
¼ cup grated Parmesan or shredded mozzarella (optional)
8 hard taco shells or soft tortillas
Optional toppings: grated cheese, fresh basil, chopped parsley, crushed red pepper, or ricotta
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
- In a pan over medium heat, warm the olive oil and sauté the minced garlic for about 30 seconds until fragrant.
- Add the marinara or meat sauce and heat through.
- Toss the cooked spaghetti into the sauce and mix until evenly coated. Stir in cheese if using and season with salt and pepper to taste.
- Warm the taco shells according to package directions.
- Fill each taco shell with a generous scoop of saucy spaghetti.
- Top with extra cheese, herbs, crushed red pepper, or ricotta if desired. Serve immediately while warm.
Notes
Store spaghetti and taco shells separately to prevent sogginess.
Leftover spaghetti can be refrigerated in an airtight container for up to 3 days.
Reheat spaghetti with a splash of water or extra sauce to maintain moisture.
Customize with meat sauce, Italian sausage, meatballs, or sautéed vegetables.
Use soft tortillas for a less crunchy and easier-to-handle option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 10 mg
