Okay, Let Me Tell You About Spaghetti Tacos…
Alright, so—have you ever had one of those days where you just can’t decide between pasta and tacos, and then you think, “Hey, why not both?” That’s pretty much how I stumbled into the world of spaghetti tacos. My kids (and honestly, my partner too) still talk about the first time I made these. We watched that old episode of iCarly, giggled at the idea, and then decided to give it a whirl. Spoiler: messy, hilarious, and way yummier than I expected. The first time, I dropped a taco shell face-down on the floor. Still tasted great, though.
Why You’ll Love This Wild Combo
I make this when I want the kind of dinner where nobody can complain (except that one time when I forgot the cheese, but let’s not talk about that). It’s great for picky eaters, and for those evenings when the fridge looks like a ghost town (I mean, you only really need a few basic things). My family goes bonkers for the crunchy shell and slurpy spaghetti—sometimes I use meat sauce, other times just whatever’s lurking in the pantry. Oh, and if you’re tired of hearing “what’s for dinner?” twenty times, this shuts everyone up for at least ten minutes.
What You’ll Need (Don’t Sweat the Details)
- Spaghetti: About 250g, but honestly, a big handful works. Sometimes I use linguine if that’s what’s there.
- Marinara Sauce: Around 2 cups. My grandmother always insisted on homemade, but store-bought is fine. Rao’s is a bit fancy. Ragu works too—no judgment.
- Ground Beef or Turkey (optional): 1/2 pound. Or skip it and go meatless—done that plenty of times.
- Taco Shells: One box, hard shells. I’ve used the cheap kind from Aldi and the fancy blue corn ones; both work.
- Shredded Cheese: Cheddar, mozzarella, or a wild combo. (I sometimes just use whatever’s left in the bag—no one’s ever complained.)
- Optional Toppings: Shredded lettuce, chopped tomatoes, diced onions, sour cream, hot sauce, a handful of olives (my youngest hates these, so I sneak them onto mine).
How I Actually Make Spaghetti Tacos
- Boil the spaghetti. You know the drill—big pot, salted water, about 10 minutes. I always break the noodles in half; my Italian ancestors would probably faint, but it fits the taco shells better.
- While that’s bubbling, brown your ground beef or turkey in a skillet. Season it with salt and pepper, or toss in some taco seasoning. (Actually, I used to forget the seasoning; bland spaghetti tacos are not the move.)
- Drain the pasta, toss it back in the pot with the sauce. Throw in your cooked meat if you’re using it. Stir it up till it’s all cozy together. This is usually where I sneak a taste—sometimes two if no one’s watching.
- Warm the taco shells. You can do this in the oven for 5 minutes at 350°F, but sometimes I cheat and just microwave them for 30 seconds when I’m in a hurry. Don’t overdo it or they get weirdly chewy.
- Stuff each shell with a tangle of saucy spaghetti (tongs work best, but I’ve used forks, two spoons, even my fingers once in an emergency; not proud of that). Pile on the cheese and pop them back in the oven for a couple minutes to melt, if you like things extra-gooey.
- Add toppings. Go wild—or not. I almost always overfill them and end up with spaghetti on the counter, but hey, that’s part of the fun.
Things I’ve Learned the Hard Way
- Let the spaghetti cool just a smidge before stuffing, or you’ll burn your fingers (I still do this now and then, slow learner, what can I say).
- Taco shells break. Accept it. Sometimes I use two shells together for extra support (double taco = double crunch?)
- Don’t try to make these look fancy. It’s not that kind of dish.
Variations I’ve Tried (Some Winners, Some… Not)
- Tried using Alfredo sauce instead of marinara—oddly good. Like, I’d do it again.
- Gluten-free shells and noodles work, but they’re a bit more fragile (so, handle with care… or just eat over the sink).
- I once tried making tiny spaghetti taco bites with tortilla chips. It was a disaster, but at least the dog liked them.
- Vegetarian version: load up on mushrooms and zucchini in the sauce. Even my meat-loving brother gave it a thumbs up.
If You Don’t Have the Right Tools…
Tongs are great, but if you don’t have them, honestly, just use your (clean!) hands or a big fork. No taco rack? I just prop them up in a loaf pan so they don’t tip. (Saw that on Reddit and it actually works.)
Storing Leftovers (If You Even Get Any)
Pop any leftover spaghetti in a container and keep in the fridge; it’s fine for 2–3 days (though honestly, in my house it disappears by lunch the next day). Don’t try to store filled tacos—the shells get weirdly soggy. Just keep everything separate and assemble fresh.
How I Like to Serve Them (And Why)
We do these on TV night—big platter in the middle of the table, everyone grabs their own. Sometimes I’ll make a quick salad, but usually, it’s just chips and salsa (not Italian, but it’s what we like). Oh, and a cold soda or a cheeky glass of red wine for me.
Lessons Learned the Hard Way (AKA Pro Tips)
- I once rushed and didn’t drain the pasta well enough—ended up with a soupy, drippy mess. Take your time, it’s worth it.
- Don’t skip warming the shells. Cold shells = sad spaghetti tacos.
- On second thought, don’t overfill the shells, or you’ll be chasing noodles around your plate. Or just embrace the chaos, up to you.
Spaghetti Taco Q&A (Because You Asked)
- Can I use leftover spaghetti? Oh, totally. That’s actually how I started making these (less work, more fun). Just warm it up with a splash of water.
- What’s the best cheese? Honestly, whatever’s in your fridge. Mozzarella is classic, but I’ve used cheddar, Monterey jack… once even parmesan when that’s all I had. Makes it extra salty though.
- How do I keep the shells from breaking? Well, you can’t always. Maybe don’t squeeze too hard? Or just eat fast.
- Where did you first see this? iCarly! But there’s a fun writeup on Food Network if you want more backstory.
- Can I prep these ahead? Sort of. Just keep the components separate, heat and fill on the fly.
- What if my family hates tacos? (Is that even possible?) Just serve the spaghetti in a bowl, hand them a fork, and call it a night.
There you go—spaghetti tacos, just the way I make ‘em. Give it a go, and let me know if you come up with an even weirder combo (seriously, I’m always looking for an excuse to mess around in the kitchen).
Ingredients
- 8 hard taco shells
- 8 oz (225 g) spaghetti
- 2 cups marinara sauce
- 1/2 lb (225 g) ground beef
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
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1Cook the spaghetti according to package instructions. Drain and set aside.
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2In a skillet over medium heat, add olive oil and cook the ground beef until browned. Season with Italian seasoning, salt, and pepper.
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3Add marinara sauce to the cooked beef and simmer for 5 minutes. Stir in the cooked spaghetti until well combined.
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4Preheat the oven to 350°F (175°C). Arrange taco shells on a baking sheet.
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5Fill each taco shell with the spaghetti mixture. Top with mozzarella and Parmesan cheese.
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6Bake for 5-7 minutes until the cheese is melted. Garnish with fresh basil leaves if desired and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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