#3220 - Breaded Spaghetti

(by Shirley McNevich)

1 - 1lb. box raw spaghetti
1 large jar of your favorite spaghetti sauce
1 cup 4C Italian breadcrumbs (more if needed)
grated Parmesan cheese
optional: any meat pieces you want to add to the sauce

If adding any extra meat to the sauce (sausage, etc.) cook/brown the meat, then drain before adding it to the sauce. In a pot add the spaghetti sauce and drained meat--cook/stir until mixed and hot, then turn heat back to simmer. Prepare spaghetti according to box directions but DO NOT DRAIN--leave it in the water. When spaghetti is done, remove it from the stove and place the pot on a pot holder on your counter. Spread all of the bread crumbs on a dinner plate. To make each serving plate, ladle a large scoop of spaghetti sauce on each serving plate and sprinkle Parmesan cheese all over the sauce. Use tongs to get some spaghetti (still wet and dripping), dunk the wet spaghetti all over the bread crumbs, then place the coated spaghetti on the plate of spaghetti sauce. Repeat with all serving plates.