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Generating an image for this exact recipe… Baked Creamy Tomato Spaghetti Tacos

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Recipe details

Baked Creamy Tomato Spaghetti Tacos

Name: Baked Creamy Tomato Spaghetti Tacos
Total time: 35 min
Yield: 1
Cuisine: Mexican
Ingredients: 85 g Dry spaghetti; 120 g Crushed tomatoes; 1 pcs Garlic clove, minced; 15 g Grated Parmesan cheese; 60 ml Heavy cream; 15 g Aged grated Parmigiano Reggiano; 75 g Small corn tortillas; 10 ml Olive oil; 1 g Salt; 0.5 g Ground black pepper

EN RU

Crisp baked corn-tortilla shells are filled with spaghetti in a creamy tomato, garlic, and cheese sauce, creating a playful pasta-and-taco main course. A dinner idea with ingredients and cooking steps in one place.

≈ 230 kcal/100 g · ≈ 851 kcal/serving

35 minMediumMexican

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Dry spaghetti85 g
Crushed tomatoes120 g
Garlic clove, minced1 pcs
Grated Parmesan cheese15 g
Heavy cream60 ml
Aged grated Parmigiano Reggiano15 g
Small corn tortillas75 g
Olive oil10 ml
Salt1 g
Ground black pepper0.5 g

Cookware and utensils

Large pot
Skillet
Colander
Baking sheet
Tongs

Directions

01
Preheat the oven to 400°F.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
400°F / 200°C
02
Bring a large pot of salted water to a boil.
Products
Salt — 1 g
Action
Boil
Time
5 min
Temperature
Boiling
03
Cook the dry spaghetti until just tender according to the package timing.
Products
Dry spaghetti — 85 g
Action
Cook
Time
9 min
Temperature
Boiling water
04
Drain the spaghetti in a colander.
Products
Dry spaghetti — 85 g
Action
Drain
Time
1 min
Temperature
Hot
05
Heat the olive oil in a skillet over medium heat.
Products
Olive oil — 10 ml
Action
Heat
Time
2 min
Temperature
Medium heat
06
Sauté the garlic for 30 seconds.
Products
Garlic clove, minced — 1 pcs
Action
Sauté
Time
1 min
Temperature
Medium heat
07
Add the crushed tomatoes, cream, salt, and black pepper.
Products
Crushed tomatoes — 120 g; Heavy cream — 60 ml; Salt — 1 g; Ground black pepper — 0.5 g
Action
Add
Time
1 min
Temperature
Medium heat
08
Simmer the sauce until it thickens slightly.
Products
Crushed tomatoes — 120 g; Heavy cream — 60 ml
Action
Simmer
Time
4 min
Temperature
Low simmer
09
Toss the drained spaghetti into the sauce.
Products
Dry spaghetti — 85 g
Action
Toss
Time
2 min
Temperature
Low heat
10
Stir the Parmesan and Parmigiano Reggiano into the spaghetti.
Products
Grated Parmesan cheese — 15 g; Aged grated Parmigiano Reggiano — 15 g
Action
Stir
Time
1 min
Temperature
Off heat
11
Brush both sides of each corn tortilla with the remaining oil.
Products
Small corn tortillas — 75 g; Olive oil — 10 ml
Action
Brush
Time
2 min
Temperature
Room temperature
12
Drape the tortillas over the bars of the oven rack to form taco shells.
Products
Small corn tortillas — 75 g
Action
Shape
Time
1 min
Temperature
Room temperature
13
Bake the tortillas until crisp.
Products
Small corn tortillas — 75 g
Action
Bake
Time
5 min
Temperature
400°F / 200°C
14
Fill the crisp shells with the creamy spaghetti.
Products
Small corn tortillas — 75 g; Dry spaghetti — 85 g
Action
Fill
Time
1 min
Temperature
Hot

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