Our Pasta Sauces
are ready to eat,
but you could still
create your own dish.


Vegetarian Lasagne

Olive oil
1kg root and baking veggies
375gm ricotta cheese.
Bunch washed and finely chopped or frozen spinach
2 large eggs
Handful continental parsley
1 cup grated parmesan cheese
1 cup grated mozzarella cheese
Store bought fresh or lasagne sheets

Slice various root and other vegetables 1cm thick (pumpkin, carrots, sweet potato, eggplant, zucchini, parsnips, etc).
Coat with olive oil and season. Bake in mod oven till soft and nicely roasted.
Combine spinach, ricotta, eggs and parsley and ¼ cup parmesan.


Method Continued
1.Line baking dish with your preferred More Than A Mouthful pasta sauce. 
2. Add a layer of baked veggies.
3. Sprinkle a small amount of parmesan and mozzarella. 
4. Top with a layer of Lasagne sheets.
5. Spread a layer of ricotta mix.
6. Spread more pasta sauce over this.
7. Sprinkle a small amount of parmesan and mozzarella. 
8. Top with a layer of Lasagne sheets.
Repeat the process till all ingredients are used finishing off with the parmesan and mozzarella on top.
Bake covered with foil for 1 hour, then for remaining 15 minutes bake uncovered until a brown cheesy crust forms.
Serve with green salad.

Meat Balls with Pasta

3—4 tblsps olive oil
1 large Spanish onion
2 cloves minced garlic                          
1/2 kg each minced pork and veal
2 eggs                                                          
3 slices day old bread soaked in milk
1 cup grated Italian parmesan cheese
Salt and pepper                                       
pinch ground nutmeg


In a large bowl combine meat, onion, garlic, bread, eggs & seasonings. Add enough breadcrumbs to form firm consistency. Hand roll into 20 cent size balls. In a deep frypan heat 3–4 tablespoons oil. Add meat balls and brown on both sides. In the meantime cook pasta. To meatballs add a jar of your favourite More Than A Mouthful pasta sauce. Simmer for a few minutes.  Drain cooked pasta. Pile on meatballs and top with parmesan and parsley. Serve with green salad.

Blue Swimmer Crab Pasta

3 blue swimmer, sand or velvet crabs
3 Tblsps olive oil        
3 crushed garlic cloves
3 Tblsps dry wine
A 500ml jar basil or arrabbiata pasta sauce
Italian parsley and coriander

Boil 3 blue swimmer, sand or velvet crabs for 3 minutes.
Drain and clean crabs by breaking off legs and removing their inedible parts including gill/lungs. Cut body into quarters. Partially crush larger legs to allow juices to interchange whilst cooking.
In a large deep frypan on medium-high heat, heat 3 tblsp of good olive oil and fry 3 crushed garlic cloves for 2 minutes. Add crabs and cook a further 2-3 minutes.


Method continued
Add 3 tblsps dry white wine. Cook 2-3 minutes. At this point you can put the water on for the pasta and then cook pasta whilst continuing to make the sauce. Add a jar of the More Than a Mouthful tomato and basil or Arrabbiata sauce . Simmer for 15-20 minutes. For the final 2 minutes of cooking season with salt and pepper, add a good handful each of chopped Italian parsley and optional coriander. Remove crabs. Add sauce to pasta and mix well. Serve crab on top of the pasta. Serve with a rocket and parmesan salad. Wash down with a chilled sauvignon blanc.



Preserved Lemons,
an essential ingredient
in every pantry


Lemon butter Recipe

Jar of lemon butter
Frozen shortbread pastry and
100ml thickened cream


2 squares of frozen shortbread pastry.
Grease mini muffin tins and line with defrosted shortbread circles cut to suit muffin size.
To the contents of a 275gm jar of lemon butter, stir in 100ml thickened cream.
Spoon into mini muffin trays and bake 10-15min on 180 deg Celsius.

Passionfruit butter ideas

Try some of these for simple and quick deserts
1. Use as a spread between cake layers, then top with whipped cream.
2. Swirl through natural yogurt.
3. Stir into porridge, add fresh berries too.
4. For a fruity pizza spread curd then and add chopped banana and shaved coconut.
5. Stir through vanilla icecream, add shaved chocolate and your favourite liquor.







Once you have a taste, you’ll be asking for more!
An Italian family tradition that keeps on feeding
PO BOX 50 Surrey Hills, Victoria 3127, Australia     Email: viv@morethanamouthful.com.au     PHONE: +61 407 122 772     FAX: +61 3 9888 5628