Nutrition information is calculated using an ingredient database and should be considered an estimate
Parmesan 'Taco' Shells
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
Working in 2 batches, scoop 6 mounds of cheese (1/2 cup per mound) onto baking sheet, spreading each mound about 6 inches wide and spacing at least 1 inch apart.
Bake cheese 8 minutes or until melted and golden. (check occasionally while baking so shells won't turn too brown).
Remove baking sheet from oven and let cool about 1 minute. Remove cheese disks, one at a time, with spatula and drape over a rolling pin. Let stand until completely cool. Cheese will harden as it cools. Once cool, remove from rolling pin.
(Keep discs warm until ready to mold; they harden quickly as they cool.)
Melt I Can't Believe It's Not Butter! Spread in 3 quart saucepan and cook onion 5 minutes or until tender. Add garlic and Italian seasoning and cook 1 minute. Add tomatoes and simmer 10 minutes
Meanwhile, melt Spread in large nonstick skillet. Cook onion 5 minutes or until tender. Add garlic and cook 30 seconds. Cool slightly.
Combine ground beef, egg, breadcrumbs, milk, salt and onion mixture in medium bowl. Shape into 12 meatballs.
Cook meatballs in same skillet about 8 minutes, turning occasionally, until browned on all sides.
Add meatballs to sauce and simmer 10 minutes or until meatballs are thoroughly cooked.
Toss cooked spaghetti with sauce. Place about 1/2 cup spaghetti and 2 meatballs into each 'taco' shell and serve.