bread spaghetti

Quick, easy, and delicious.

The only thing that could make this better is if it was also healthy.  But it’s not.  Definitely filed under the “comfort food” category. 

Years ago, I watched an episode of Rachel Ray on the Food Network and she did something similar to this recipe.  I just changed it based on what we had on hand at the time and it stuck.  If time permits, I’ll serve this with a salad and with a bowl of fresh fruit in the table to munch on while we’re eating.  But sometimes we just have this.  And it’s enough.

Bread Spaghetti
-one loaf of bakery-style bread (I usually buy italian bread)
-one jar of pasta sauce (get the one with veggie chunks in it for a slightly “healthy” component)
-olive oil

(Really, the above three ingredients would do it, but sometimes I add baby spinach, garlic, or onions to the mix if I have time.)

Coat the bottom of a large pot with olive oil (4 to 6 tablespoons) and heat on medium high.

Cut or tear the loaf of bread into bite-size chunks and add to the pot when the oil is hot.

Stir the bread around to make sure it is all evenly coated.  (I always drizzle more olive oil in at this point since the bread on the bottom soaks up the oil pretty fast.)

Cook the bread until it gets toasty.

Add peppers, baby spinach, onions, garlic, or anything else (maybe mushrooms if you’re into those gross things) at this point.

When the bread is toasted (I like mine crispy), add the jar of pasta sauce.

Mix to coat the bread completely.

Serve immediately and sprinkle with parmasean cheese.