Ingredients
1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes, undrained2 teaspoons sugar3/4 teaspoon dried parsley flakes1/2 teaspoon dried basil1/2 teaspoon dried thyme1/2 teaspoon pepper1/4 teaspoon garlic powder1/4 teaspoon onion powder12 frozen fully cooked Italian turkey meatballs, thawed and quartered1 package (13-1/4 ounces) whole grain thin spaghetti12 taco shells3/4 cup shredded reduced-fat Italian cheese blendThinly sliced fresh basil, optional
Preparation
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.
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.
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.
