Spaghetti Tacos are a wildly creative fusion dish that takes two comfort food favorites—spaghetti and tacos—and combines them into one irresistible handheld meal. This mashup was popularized by pop culture but has become a real-life favorite among families looking for something playful, flavorful, and unexpected. It’s a perfect way to add fun to dinner nights or to surprise guests with something they’ve probably never tried before. If you have kids, they’ll love the novelty and taste. If you’re an adult who still enjoys the excitement of new flavors, you’ll appreciate the boldness and crunchy-cheesy-spaghetti magic of this recipe. Whether you’re making them for a party, a quick weeknight dinner, or just because you’re curious, spaghetti tacos deliver big on fun and flavor.
Storage Options
If you have leftovers, store the spaghetti mixture in an airtight container in the refrigerator for up to 3 days. The taco shells, however, are best enjoyed fresh and crispy. Store unused taco shells in a sealed bag in a cool, dry place. Reheat spaghetti in the microwave or on the stove, then fill freshly warmed or baked taco shells when ready to serve again.
Summary
Spaghetti Tacos are a clever combination of saucy spaghetti and crunchy taco shells, topped with cheese and optional garnishes for a flavorful bite. They’re easy to prepare, fun to eat, and totally customizable. This is a dish that encourages creativity and brings a smile to anyone who tries it.
Why You’ll Love This Recipe
You’ll love how quick and simple this dish is to prepare with pantry staples. It’s a hit with both kids and adults, and it’s a playful twist on classic Italian and Mexican flavors. The crunch of the taco shell paired with the savory, cheesy pasta is a texture and flavor combo that’s totally satisfying. Plus, you can switch it up with different sauces, proteins, or toppings.
Kitchen Equipment You’ll Need
- Large pot
- Strainer
- Skillet or saucepan
- Spoon or tongs
- Taco holders or baking tray
- Cheese grater (optional)
Tips for Success
Don’t overcook the pasta—al dente is best. Let the spaghetti mixture cool slightly before filling the tacos to prevent sogginess. Toast the taco shells just before serving for maximum crunch. Avoid overfilling to keep tacos easy to handle.
Ingredients
- 8 taco shells
- 8 oz spaghetti
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/2 lb ground beef or Italian sausage
- 1 1/2 cups marinara sauce
- Salt and pepper to taste
- 1 cup shredded mozzarella or cheddar cheese
- Optional: fresh basil, crushed red pepper, grated parmesan
Directions
Cook the spaghetti according to package instructions. Drain and set aside. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add ground beef and cook until browned, seasoning with salt and pepper. Stir in marinara sauce and simmer for 5 minutes. Toss in the cooked spaghetti and combine thoroughly. Warm taco shells in the oven at 350°F for about 5 minutes until crisp. Fill each taco shell with the spaghetti mixture. Top with shredded cheese and optional garnishes. Serve immediately while warm and crunchy.
Additional Tips or Variations
Try adding sautéed mushrooms or bell peppers to the sauce for extra flavor. For a vegetarian version, skip the meat and add lentils or extra veggies. Swap marinara for Alfredo sauce or pesto for a twist. You can even go Tex-Mex by adding taco-seasoned meat and salsa to your spaghetti before filling the shells.