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
