Even just looking at this jar, I knew it was different than most pasta sauces.Â It is filled with big chunks of veggies, which is something we love!Â We’re constantly adding veggies to our spaghetti sauces.Â It also has whole basil leaves in it.Â This is not some pureed sauce.Â It is for someone who wants to appreciate the sauce and the vegetables.
A bit of a bite accompanies each of your bites. There’s black pepper in it!Â I don’t think I’ve ever noticed black pepper in any sauce I’ve had before.Â At first, I wasn’t quite sure about it.Â A few bites in, however, I had decided that I should try adding some black pepper the next time I make spaghetti sauce.
With all those chunks, and perhaps because it’s organic, it has a much more vegetable-y flavor than most sauces.Â Add to that the black pepper, and you have a very distinctive flavor.Â This is definitely not a generic pasta sauce.
Corice gave it an “mmmmmm, it’s good” on her first bowl, and an “mmmmmmm, delicious” on her second.Â That’s pretty high praise from a 3 1/2 year old. 🙂
Mom’s Sauces come in 8 varieties, all of which are gluten-free.
- Organic Traditional Pasta Sauce
- Organic Roasted Pepper Pasta Sauce
- Fresh Garlic & Basil Spaghetti Sauce
- Special Marinara Sauce
- Puttanesca Spaghetti Sauce (only one not vegetarian)
- Martini Pasta Sauce
- Spicy Arrabiata Sauce
- Artichoke Heart & Asiago Cheese Pasta Sauce
We tried ours plain on some noodles (we used Tinkyada veggie spirals), so that we could fully appreciate the sauce itself.Â However, Fischer and Wieser provided a recipe for us, which looks really tasty:
Asparagus and Chicken Manicotti with Momâ€™s Organic Traditional Pasta Sauce
1/2 box (7) tubular (manicotti, cannelloni) pasta (Good luck finding that gluten-free.Â I suggest Tinkyada large stuffing shells instead.)
1-1/4Â cup Ricotta cheese
1Â cup Mozzarella cheese (shredded)
1/4-1/3 cup Italian seasoned bread crumbs (gluten-free, of course!)
1/4 teaspoon salt
1/4 teaspoon minced garlic
1/4 teaspoon garlic salt, as desired
1/4 cup chopped parsley
8Â spears fresh baby asparagus
2Â fully cooked Parmesan or Italian Seasoned Chicken Breasts (you’ll probably have to season some yourself, to make sure they’re gluten-free)
Â·Â Â Â Â Â Carefully place pasta tubes a few at a time into 6 to 8 quarts of rapidly boiling salted water.
Â·Â Â Â Â Â Cook 8 to 10 minutes, stirring occasionally. DO NOT OVERCOOK. Drain. Allow to cool slightly.
Â·Â Â Â Â Â Combine Ricotta and shredded Mozzarella cheeses, Italian bread crumbs, salt, minced garlic, garlic salt and chopped parsley.
Â·Â Â Â Â Â Pour half the Momâ€™s Organic Traditional Pasta Sauce in 13â€³x 9â€³x 2â€³ rectangular baking dish.
Â·Â Â Â Â Â Stuff the cooked pasta with filling.
Â·Â Â Â Â Â Arrange stuffed pasta tubes on sauce.
Â·Â Â Â Â Â Steam asparagus 3-5 minutes in vegetable steamer.
Â·Â Â Â Â Â Thaw and warm fully cooked Parmesan or Italian Seasoned Chicken Breasts in microwave, 3-4 minutes.
Â·Â Â Â Â Â Dice chicken breasts.
Â·Â Â Â Â Â Place steamed asparagus andÂ diced chicken breasts over stuffed pasta tubes.
Â·Â Â Â Â Â Pour remaining Spaghetti Sauce over all.
Â·Â Â Â Â Â Sprinkle with additional mozzarella cheese the last 10 minutes of baking.
Â·Â Â Â Â Â Bake in 350 degree oven approximately 30 minutes.