Spaghetti Tacos

• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons sugar
• 3/4 teaspoon dried parsley flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 12 frozen fully cooked Italian turkey meatballs, thawed and quartered
• 1 package (13-1/4 ounces) whole grain thin spaghetti
• 12 taco shells
• 3/4 cup shredded reduced-fat Italian cheese blend
• Thinly sliced fresh basil, optional

1. In a large saucepan, combine the first nine ingredients; stir in meatballs. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.
2. Meanwhile, in another saucepan, cook spaghetti according to package directions; drain and return to pan. Remove 1-1/2 cups sauce from meatball mixture; add to spaghetti and toss to coat.
3. Heat taco shells according to package directions. Place 1/2 cup spaghetti in each taco shell; top with meatball mixture and cheese. If desired, sprinkle with fresh basil.

tomato sauce, tomatoes, sugar, parsley flakes, basil, thyme, pepper, garlic, onion powder, turkey meatballs, whole grain thin spaghetti, taco, italian cheese blend, fresh basil

Taken from www.tasteofhome.com/recipes/spaghetti-tacos/ (may not work)