Spaghetti Tacos

Ingredients

1 can (15 oz) tomato sauce

1 can (14 1/2 oz) diced tomatoes, undrained

2 tsp. sugar

3/4 tsp. dried parsley flakes

1/2 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. onion powder

12 frozen fully cooked Italian turkey meatballs , thawed & quartered

1 pkg. (13 1/4 oz) whole grain thin spaghetti

12 taco shells, warmed

3/4 C. Shredded reduced fat Italian cheese blend

Thinly sliced fresh basil, optional

Directions

1) In a large saucepan, combine the first nine ingredients ; stir in the 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 c. sauce from meatball mixture; add to spaghetti and toss to coat.

3) Place 1/2 C. spaghetti in each taco shell; top with meatball mixture and cheese. If desired, sprinkle with fresh basil.

Prep: 25 minutes

Cook: 25 minutes

Makes: 6 servings