I shall hang my head in shame for this one because it’s sooooo based off of a kid show, iCarly. I know, I know!! Did you know that our little guy is not the first time I’ve struggled with Hyperemesis? In fact, our second child it was even worse if you can believe that. The times that I was at home and not in the hospital I would lay in bed or on the couch and our oldest would watch iCarly while I threw my guts up. I felt horribly guilty and cried a lot over the fact that I was not being there for her. She didn’t mind, she thought is was hilarious that Carly and her brother would make spaghetti tacos so years later I felt inspired to make baked spaghetti tacos and let her know how much her patience through two pregnancies has meant to us.
The key to spaghetti tacos is to make everything yourself. It’s such a simple dish that if you go with all store bought it ends up a little bland and lacking in real flavor and texture. However, if you must buy something let it be a good quality spaghetti sauce and then doctor it up with some fresh garlic, herbs and even throw in a little parmesan cheese to really give it oomph.
Start out by frying up some corn tortillas. You’ll want canola oil in a pan, cook the tortilla a few second on each side and then, using tongs pinch each side together to form a taco shell. Cook until browning and crunchy on one side, flip and to the same on the other. Finally hold the shell on it’s bottom for a few seconds to crisp it up and help it hold its shape. Place on a napkin lined plate and sprinkle with a little salt. Repeat until you’ve got all of your tacos made.
Now, cook up your sauce with or without a little ground beef or sausage, or we prefer a combination. If you haven’t noticed, I’m all about making this your own meal so you choose, marinara, spaghetti sauce, vegetarian or meat eaters, sweet or spicy, it really doesn’t matter at all. Just toss your spaghetti, not angel hair as it was too thin and didn’t give enough to bite into, in the sauce.
Now you just load up those fresh fried tortillas with your saucy spaghetti, add a little extra sauce on top to help everything stay moist and top with cheese, mozzarella was our choice but you can do anything. After baking the tortillas end up golden and crunchy on the ends, and the insides are flavored with the sauce which is wonderful. Sprinkle with a little parmesan cheese and parsley and dig in!
Does Pasta Expire?
Dried pasta will last for 1-2 years beyond a “best by” date, whereas fresh pasta will last for 4-5 days beyond a “best by” date.
Will Spaghetti Hurt Dogs?
Spaghetti is safe for dogs, although commercial spaghetti sauces are usually acidic, and contain a lot of sugar and salt, all of which can upset your dog’s tummy.
Baked Spaghetti Tacos
Baked Spaghetti Tacos
- 8 Corn Tortillas
- Canola oil for frying
- Spaghetti Sauce or 1 Jar Spaghetti sauce and add a clove of garlic, teaspoon of Italian seasoning and 1/4 Cup Parmesan, shredded
- 1 Handful Spaghetti
- 1 1/2 Cups Mozzarella, shredded
- 1-2 Tablespoons Parmesan Cheese
- 1 Tablespoon Parsley, chopped
- In a tall lipped skillet over medium high heat, add 1″ of canola oil and heat until shimmering.
- Add one tortilla at a time cooking for a few seconds on each side, pinch two sides together with tongs to form a shell and cook on one side for about 30 seconds or until crisp, flip to the other side to repeat and end by frying the bottom to create a base for a taco shell to stand up.
- Place on a paper towel lined plate, sprinkle with salt and repeat with remaining shells.
- In a sauce pan, make the spaghetti sauce.
- Break the spaghetti in half.
- In another pot, cook the spaghetti until almost al dente.
- Spray an 8×9″ pan with nonstick spray and line with taco shells.
- Toss the spaghetti in the sauce and stuff each shell, then top with a little more of the sauce.
- Sprinkle with cheese and bake for 20 minutes or until golden and bubbly.
- Remove from the oven and sprinkle with parmesan and parsley.
Yield: 4-6, Serving Size: 1
- Amount Per Serving:
- Calories: 251 Calories
- Total Fat: 11g
- Cholesterol: 30mg
- Carbohydrates: 25.7g
- Fiber: 4.2g
- Sugar: 6.9g
- Protein: 12.9g