Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.

Return pasta to the pot. Pour in spaghetti sauce and mix thoroughly until reheated.

Place taco shells onto a microwave-safe plate, then fan out into a circular shape so the edges of the taco shells overlap slightly. Microwave on high until warm and crisp, 30 to 45 seconds.

Spoon pasta mixture into warm taco shells. Sprinkle about 1 teaspoon Parmesan cheese onto each taco.