Name: Spaghetti Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Italian Fusion
Ingredients: 1 lb. ground beef; 1 large egg; ⅓ cup Italian bread crumbs; 1 ⅔ cups Kraft grated Parmesan cheese (divided, powdered kind); 2 Tbsp. mild taco seasoning; 1 tsp. garlic salt; Freshly ground black pepper, to taste; 1 lb. thin spaghetti pasta; 1 jar favorite marinara sauce; 8-10 medium size flour tortillas; 3 Tbsp olive or canola oil (or more if needed); Fresh Parmesan cheese, for topping; Fresh cilantro, finely chopped; 1-2 Roma tomatoes, diced; ¼ white onion, diced

If you’ve never heard of this before, you’re in for a treat because this Spaghetti Tacos Recipe is a total game-changer. I absolutely love how it brings together two all-time favorites—spaghetti and tacos—in one fun, delicious dish that turns dinner into a party. Whether you’re cooking for a crowd or just want something different for weeknight dinner, this recipe will have you smiling from the first bite to the last.

💜

Why You’ll Love This Recipe

Unique Flavor Combo: Combining Italian flavors with Mexican flair, it’s a fusion that’s unexpected but oh-so-good.
Kid-Friendly Appeal: My family goes crazy for this—I swear, it’s one of the few meals that gets even the pickiest eaters to ask for seconds.
Flexible and Easy: You don’t need fancy ingredients, and the steps are straightforward, perfect when you want something comforting without fuss.
Perfect Party Dish: Spaghetti tacos make any gathering more fun—they’re conversational starters and crowd-pleasers!

A close-up view of a taco held by a woman's hand, featuring a soft yellow corn tortilla filled with a meatball at the bottom center, topped with thin spaghetti noodles mixed with tomato sauce and chopped fresh tomatoes, onions, and green herbs. The taco is held above a white plate sprinkled with grated cheese, showing another similar taco with the same filling in the background. The surface underneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Spaghetti Tacos Recipe plays an important role in bringing that classic, hearty flavor and fun crunch. When I shop for this dish, I look for good-quality ground beef and a flavorful marinara because they really make all the difference.

Ground beef: I go for 80/20 lean-to-fat ratio—it’s juicy but not greasy.
Egg: Acts as the perfect binder for those meatballs to hold together firmly.
Italian bread crumbs: Adds just enough texture and subtle seasoning.
Kraft grated Parmesan cheese: Watch out—use the powdery kind for mixing, but fresh Parmesan for topping for the best flavor.
Mild taco seasoning: This gives the meatballs their slight southwestern twist without overpowering the dish.
Garlic salt: Because who doesn’t love garlic?
Freshly ground black pepper: Adds a hint of warmth and depth.
Thin spaghetti pasta: Breaking it in half before cooking makes it perfect to fill the tortillas.
Favorite marinara sauce: Choose your go-to brand or homemade—it ties everything together.
Flour tortillas: Medium-sized work best for folding around the spaghetti and meatballs.
Olive or canola oil: For a light toast on the tortillas, making them sturdier and tastier.
Fresh garnishes (Parmesan, cilantro, tomatoes, onion): These brighten the whole dish and invite freshness in every bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Spaghetti Tacos Recipe is how easy it is to make your own. Whether you want to spice it up or adapt it for a dietary need, there’s a version you’ll enjoy.

Swap Ground Meat: I’ve made this with ground turkey for a lighter option, and honestly, it worked just as well—I recommend adding a touch more seasoning to keep it flavorful.
Vegetarian Version: Try meatless meatballs or roasted veggies with a smoky chipotle twist for a plant-based take.
Cheese Varieties: Mixing in mozzarella balls with Parmesan adds melty goodness that folks will rave about.
Spice It Up: Toss some crushed red pepper flakes into the meatball mix if you prefer a little heat.

How to Make Spaghetti Tacos Recipe

Step 1: Prepare and Bake the Meatballs

Start by preheating your oven to 350°F. In a big bowl, mix the ground beef, beaten egg, Italian bread crumbs, mild taco seasoning, ⅓ cup of Kraft grated Parmesan, garlic salt, and freshly ground black pepper together. I like using my hands here because it’s the best way to combine everything evenly without overworking the meat. When mixing, don’t get too aggressive—you want the meatballs tender, not dense. Then, scoop out small meatballs about 1½ inches wide; I find using a cookie scoop really helps keep them uniform in size. Place them on a parchment-lined baking sheet, and pop them in the oven for about 20 minutes. Keep an eye on them—smaller meatballs might be done a bit sooner. Once baked, blot them lightly with paper towels to remove excess grease.

Step 2: Cook the Spaghetti

While the meatballs bake, bring a large pot of salted water to a boil. Break your spaghetti noodles in half before adding them to the pot—this fits much easier inside the tortillas later. Cook the spaghetti just a minute or two shy of the package directions to keep it al dente, so it doesn’t get mushy in the tacos. Drain it well, then return it to the pot, keeping it warm on low heat.

Step 3: Combine Pasta, Meatballs, and Sauce

Add your favorite marinara sauce and the remaining grated Parmesan cheese right into the pot with the spaghetti. Gently fold in the meatballs, being careful not to break them apart—this step is where the magic happens! The cheesy, seasoned sauce clings to the noodles perfectly, and the meatballs soak up all those rich flavors. Keep everything warm on the stove while you prepare the tortillas.

Step 4: Toast the Tortillas

Heat a bit of olive or canola oil in a skillet over medium heat. Lightly toast each flour tortilla for about 30 seconds per side until it’s pliable and has a little golden color. I do this carefully because the tortillas need to be sturdy enough to hold the spaghetti and meatballs without tearing, but still soft enough to roll up easily. Keep them warm covered with a clean kitchen towel.

Step 5: Assemble and Serve

Fill each tortilla with a generous scoop of spaghetti and 2–3 meatballs. Top with fresh Parmesan cheese, finely chopped cilantro, diced Roma tomatoes, and a little diced white onion if you like a bit of crunch and extra freshness. Fold the sides like a taco and get ready to dig in—this is where the fun begins!

👨‍🍳

Pro Tips for Making Spaghetti Tacos Recipe

Uniform Meatballs: Using a cookie scoop or small ice cream scoop keeps your meatballs the same size so they cook evenly every time.
Don’t Overcook Pasta: Cooking spaghetti al dente lets it hold up well inside the taco and prevents mushiness when reheated.
Lightly Toast Tortillas: This creates a slight crispiness that helps prevent sogginess but still allows the tortillas to fold easily.
Drain Meatball Grease: After baking, blotting meatballs with paper towels cuts down on extra grease and keeps tacos from being too oily.

How to Serve Spaghetti Tacos Recipe

Three tacos sit side by side on a white plate with a white marbled surface beneath. Each taco has a yellow, soft tortilla shell holding layers of reddish-brown meatballs covered in thin, orange noodles. Bright red tomato chunks and white onion pieces are scattered on top, along with green chopped cilantro. A light dusting of fine white cheese covers the toppings, adding texture and contrast. The tacos are tightly packed and look fresh and colorful photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top mine with a sprinkle of fresh Parmesan cheese and finely chopped cilantro—it just lights up the flavors and adds that fresh, herbaceous note. The diced tomatoes and finely chopped white onion give a nice juicy crunch, balancing out the richness of the meatballs and sauce. If you like a little heat, a squirt of fresh lime or some sliced jalapeños are lovely additions, too.

Side Dishes

To keep things simple and satisfying, I pair spaghetti tacos with a crisp green salad or some roasted veggies. And if you’re feeling indulgent, crispy tortilla chips with guacamole or a refreshing corn and black bean salad make for a festive combo that keeps the taco theme going strong.

Creative Ways to Present

For special occasions, I’ve served spaghetti tacos in mini tortilla cups for a fun appetizer twist. You can also line them up on a long platter with colorful garnishes on the side, so guests can customize their own. Another fun idea is to add little flags with names or fun taco facts—always a hit at kids’ birthday parties or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover spaghetti, meatballs, and sauce stored together in an airtight container in the fridge. It stays delicious for up to 3 days. To keep those tortillas fresh, I store them separately wrapped in plastic so they don’t get soggy.

Freezing

If you want to save leftovers for longer, you can freeze the meatballs and sauce mixture separately from the pasta. I pack them tightly in freezer-safe containers or bags and label them. When you’re ready, thaw in the fridge overnight and reheat gently on the stove.

Reheating

To reheat, I warm the spaghetti and meatballs gently in a skillet or microwave, stirring occasionally to keep everything coated with sauce. For the tortillas, I like to warm them quickly in a dry pan or wrap in foil in the oven so they stay soft but regain a bit of flexibility.

FAQs

Can I use gluten-free pasta or tortillas in the Spaghetti Tacos Recipe?

Absolutely! Gluten-free spaghetti works great, and many stores now carry gluten-free flour or corn tortillas that hold up well. Just be mindful of cooking times for the pasta because gluten-free varieties can cook faster or need more attention.
What kind of marinara sauce works best?

I like a classic marinara with a balance of herbs, but nothing too chunky. You want it smooth enough to coat the pasta evenly while still delivering depth of flavor. Homemade or a trusted store brand both work beautifully.
How do I prevent the meatballs from falling apart?

Using an egg and bread crumbs together in the meatball mixture helps bind everything. Gently mixing but not overhandling ensures tender balls that hold their shape. Baking instead of frying also cooks them evenly without breaking apart.
Is this recipe suitable for kids?

Yes! This is one of my go-to kid-friendly dinners because it’s fun to eat and mild in flavor. You can always adjust seasonings to be less spicy if needed, and the handheld taco format makes it easy for little ones to enjoy.
Can I make the meatballs ahead and freeze them before assembling?

Definitely. Shape and bake the meatballs, then cool completely before freezing on a baking sheet. Once frozen, transfer to a bag. When you’re ready, reheat them directly in the sauce when warming up the spaghetti and marinara.

Final Thoughts

This Spaghetti Tacos Recipe holds a special place in my heart because it’s such a fun twist on two beloved dishes. I remember the first time I served it to my family—we were all laughing about how silly it looked, but then we couldn’t stop eating. If you’re looking to shake up dinner time and impress your friends or family with a creative, tasty meal, I highly recommend giving this a try. Trust me, you’ll want to keep this one in your regular rotation!