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- Diet & lifestyle
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If you're wondering what to do with that marrow, this is a tasty and easy stuffed marrow recipe that the entire family will enjoy. Use Italian sausages with the casings removed instead of the sausagemeat for even more flavour.
London, England, UK
122 people made this
- 1 short thick marrow, about 900g
- 450g pork sausagemeat
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 120g dried breadcrumbs
- salt and freshly ground black pepper to taste
- 40g grated Parmesan cheese
- 600g shop-bought tomato pasta sauce
- 100g grated mozzarella cheese
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Preheat the oven to 190 C / Gas 5.
- Cut the marrow in half lengthways. Scoop out the seeds, and discard. Scoop out the flesh, and chop finely. Leave about 1cm of flesh in the marrow halves. Place the two halves in a suitable baking dish that's been lightly greased.
- Mix the chopped marrow flesh with the sausagemeat, onion, garlic, breadcrumbs and Parmesan cheese. Season to taste with salt and pepper. Stuff marrow halves with the sausagemeat mixture. Pour pasta sauce over the marrow and cover baking dish with foil.
- Bake in preheated oven for 45 minutes, or until sausagemeat is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Lovely recipe and so simple and quick.....but why on earth does the author recommend "shop-bought tomato pasta sauce"? I used my own home-made pasta sauce, and it tasted ten times better!! I added a little sage and thyme to mine too and served it with brown rice......my kids loved it!-17 Sep 2012
Added two Romano peppers. Used carton of chopped tomatoes and added a splash of wine. Used sausagemeat with almond and apricot. Tsp tomato puree, tsp anchovy paste.-11 Aug 2014
Stuffed Marrow With Beef Mince
With marrows in abundance in the summer, the vegetarian stuffed marrow recipe on this website have proved very popular so a further recipe for a meat option is here for you.
Marrow is a plentiful vegetable in the summer – beloved of village fairs and allotments and probably underated as a great base for many recipes
I think stuffed marrow is most successful when it is cut into slices and each ring is stuffed. It cooks much more evenly, and more quickly than stuffing a whole marrow.
This stuffed marrow with mince recipe, is an easy and delicious option. It is, though, important to point out you can use your favourite mince recipe. You can use a bolognese or chilli (or vegetarian) sauce to stuff a marrow, so do experiment. Cheese is always good grated on the top, too.
You can stretch the mince further by adding some oats or lentils to the mix too. Where possible, buy your vegetables – and meat from local shops.
More Mince Recipes
Stuffed Marrow Recipe
Summer for me always means a good supply of courgettes or zucchinis in the garden. But if it rains as much as it has this summer, the courgettes will start turning into marrows if you don’t check them often enough and all the other vegetables will be producing copiously. This stuffed marrow recipe is a tasty way of using the summer glut of vegetables. You could stuff them with a mince mixture or add chorizo sausage to spice up the recipe, but I like the herb, tomato and mushroom flavour and the cheesy crust just tops it all off.
1 (or more) marrow
1 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
Vegetables, finely chopped (I used tomatoes, capsicum and mushrooms)
1 tsp each dried oregano and basil (use fresh herbs if you have them)
handful parsley, chopped
fresh or dried breadcrumbs
cheese of your choice, grated
Heat oven to 200C. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin.
Heat the oil in a saucepan, add the onion and saute until soft. Add the garlic, vegetables, and dried herbs. Turn heat down to a low simmer and cook for 10 mins, then stir through the parsley.
Spoon the vegetable mixture into the marrow halves, cover with foil and bake for 30 mins.
Mix the breadcrumbs and cheese together and sprinkle over the top of the marrow halves. Return to the oven uncovered for 10 mins until the crumbs are golden and crisp, and the marrow is tender.
After 30 mins, sprinkle with cheese and breadcrumbs Bake until golden and crispy Serve and enjoy!
Marrow with herb sausages
Piece meal: marrow with herb sausages. Photograph: Jonathan Lovekin/The Observer
It is worth taking your time over this, leaving the onions to cook over a moderate heat until they are soft enough to crush between finger and thumb and the sausages should be a deep, burnished brown before they are removed from the pan. There is no sauce here, just a sticky coating of juices from the pan. A simple recipe, but not one to be hurried.
marrow 1 kg
onions 2, medium
rosemary leaves 3 tbsp
olive oil 5 tbsp
sausages 6, plump and coarse-textured
Remove the skin of the marrow with a vegetable peeler and discard. Halve the marrow lengthways and scrape out the fibrous seedy core with a spoon. Cut the marrow into approximately 3cm cubes. Peel and roughly chop the onions, then finely chop the rosemary.
Warm a couple of tablespoons of the olive oil in a large, shallow pan then add the onions. Let them soften over a moderate heat, stirring regularly, until translucent and pale gold, then remove them with a draining spoon and set aside.
Place the sausages in the pan and let them brown in the oil and juices left by the onions, turning them occasionally so they brown evenly. Remove from the pan and set aside. Pour the remaining olive oil in the pan, introduce the cubes of marrow and the chopped rosemary and let them colour evenly, moving them around the pan as necessary. They are ready when translucent and pale gold.
Return the onions to the pan. Slice each sausage into 3 or 4 short pieces and combine with the onions and marrow. When all is hot, golden and coated with sticky pan juices, serve.
The Curly Cook's Blog
Well, Friday night was stuffed marrow night, washed down with one too many glasses of red I have to admit, so I was suffering from a rather sore head on Saturday – opps!
We seem to have an endless supply of marrow at the moment, and whilst I have a few other uses for them (marrow with cheese sauce, marrow in curry, marrow to top up my courgette soup when I’m running a bit low on courgettes…), the most popular recipe by far in our household is stuffed marrow.
There are two variations, and it’s pretty much the same recipe either way – you can use mince or chicken. There are a few stuffed marrow recipes floating around on the web I’ve seen, and actually there is even stuffed marrow in my Mrs Beeton’s Cook Book, but I’m pleased to say that this is actually my own recipe (!) so do give it a try and let me have your feedback, hopefully you’ll like it! Have to give hubby some credit for input on this one – but mainly it’s mine! ha ha ha
Stuffed Marrow Recipe – Mince & Chorizo topped with Cheese
A Good Old Fashioned Stuffed Marrow Recipe Book - Get this Kindle book now
Well, we&aposre talking about the vegetable variety here!
Don&apost get confused between bone marrow (the jelly like stuff found inside bones) and vegetable marrow. It&aposs vegetable marrows we&aposre talking about here!
So what are marrows exactly?
In a word or two, overgrown courgettes or large zucchini. Another word for courgettes is Zucchini, but the botanical name is Cucurbita pepo. The general family are called squash, Curcurbita. So, "Is zucchini squash?" Yes!
Well, members of the Curcurbita family, which are technically fruits, as they contain seeds. The Curcurbita family include pumpkins, cucumbers, zucchini and marrows. They are used as vegetables, though, in cooking, in the same way as tomatoes, also fruits, are used as a vegetable.
What are Summer Squash and what are Winter Squash?
The difference between summer squash and winter squash lies in their use. Summer squash are harvested young - this is what I would call a zucchini, for example. I would expect it to be no longer than about 30 cm, have soft, edible skin and I would eat all of it. If you leave it to become what I would call a marrow, it&aposs bigger, the skin is tough and inedible, and I would discard the seeds and stringy innards. (You can use the seeds separately).
- 1 marrow
- 1 tin (4oog) chopped tomatoes
- 1 tin (400g) kidney, borlotti or cannelini beans
- 1 onion
- 2 garlic cloves minced
- 1 red pepper
- 2 teaspoons milled flax
- 1 tbsp dried mixd herbs OR
- 2 handfuls of fresh herbs — thyme, oregano and marjoram are a nice mix but use whatever you have to hand
- Half a red chilli/pinch of chilli powder
- 100g grated cheddar (more if you like)
- 1 tbsp tomato puree
- 1 tbsp olive oil
- Pinch of salt
- Pinch of pepper
Makes 4 large marrow rings.
Sausage Stuffed Marrow recipe - RecipesJust over a week ago now, my church held a harvest festival lunch. First, they collected in tins and other preserved goods to give out to people in the community, and then everyone shared in a feast made up of dishes that each different family bought to the table. There included salads, quiches, and cold meats, as well as some authentic African and Indian cooking from different groups within the congregation. And, of course there were plenty of yummy cakes on offer too!
I don't think I've ever tried marrow before - although I love almost any squash. This recipe sounds delicious and I love that you took the time to stuff these. Unfortunately, due to the canned tomatoes, this recipe cannot be included as part of Made with Love Mondays (as ingredients from cans are prohibited). Please see the Ingredient Restrictions section of the challenge and let me know if you have any questions. Thanks so much for sharing the recipe and I hope you'll have an opportunity to participate in the future.
Aww woopsy daisy I must've missed that one! Sorry about that! Do give marrow a try though, it's one of my favourite vegetables! It's got a delicious creamy-sweetness about it that is quite hard to describe :)
- 2 medium delicata squash (about 1-pound each), halved lengthwise and seeded
- 3 teaspoons olive oil
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 8 ounces uncooked sweet Italian turkey sausage, casings removed
- ½ cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 8 cups torn fresh kale, stems removed
- ⅓ cup golden raisins
- ⅓ cup reduced-sodium chicken broth
- ¼ cup shredded reduced-fat Swiss cheese
- 2 tablespoons chopped walnuts
- 2 tablespoons Panko bread crumbs
- ⅛ teaspoon freshly grated nutmeg
Preheat oven to 375°F. Brush cut sides of squash evenly with 2 teaspoons of the olive oil. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon of the pepper. Place cut sides up on a large baking sheet. Roast for 30 minutes.
Meanwhile, in a large nonstick skillet heat the remaining 1 teaspoon olive oil over medium heat. Add sausage, onion, and garlic. Cook about 10 minutes or until sausage is browned and onion is tender, stirring to break sausage apart. Add kale, raisins, and broth stir to combine. Cover cook for 8 to 10 minutes or until kale is wilted, stirring occasionally. Remove from heat. Stir in cheese and the remaining 1/4 teaspoon pepper.
Spoon sausage mixture evenly into squash halves. In a small bowl stir together walnuts, bread crumbs, and nutmeg. Sprinkle evenly over sausage mixture. Bake for 10 minutes or until squash is tender and topping is golden.
1tbsp Borges Extra Virgin Olive Oil
2-3 Garlic Cloves (finely chopped)
400g Beef Mince (pork or lamb are also a good alternative)
100g Maltese Sausage Meat
1tsp Tomato Paste (kunserva)
100g Tomato Sauce (sugo or polpa)
50g Parmesan Cheese (grated)
4 Fresh Mini Mozzarella Balls
1.Cut the tops of the marrows and remove the flesh using a teaspoon or a fruit dug ball spoon.
2.Coarsely chop the marrow flesh and set it aside.
3.In a small saucepan heat up the olive oil. Then add the onion and garlic and fry until they become tender.
4.Add the beef mince followed by the sausage meat. Season with salt and pepper.
5.Give them a good stir and fry on medium heat until the meat is nicely browned.
6.Add the tomato paste, sugar and tomato sauce.
7.Stir then add the marrow flesh.
8.Simmer for about 10 minutes on a low flame stirring occasionally.
9.Remove from heat and allow it to cool at room temperature.
10.Stir in the egg and Parmesan cheese (leave out some Parmesan for the topping)
11.Fill the marrows halfway through, place a mozzarella ball in the centre, then fill them to the top.
12.Sprinkle some Parmesan cheese and close them with the marrow tops.
13.Place them in a baking dish and bake in a pre-heated 220°c oven for about 40 minutes or until they start getting some colour.
14.Serve with baked or mashed potatoes. Gravy is optional.
You might end up with some extra filling. It is delicious to use with baked rice or pasta, or simply fill some bell peppers and bake. (same as the marrows)