This easy stuffed marrow is a British-style baked supper: a tender marrow half filled with savoury minced beef, tomato, herbs and a golden cheddar topping. It makes good use of a large summer marrow, and pre-baking the shells helps keep the finished filling from turning watery.
Ingredients
- 1 large marrow, about 3 lb (1.4 kg)
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 1 medium carrot, finely diced, about ½ cup (60 g)
- 2 garlic cloves, finely chopped, about 2 tsp (10 g)
- 1 lb (450 g) minced beef, preferably 10–15% fat
- 1 cup (240 ml) passata
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (1 g) dried mixed herbs or dried oregano
- ½ tsp (1 g) fine salt, plus more to taste
- ¼ tsp (0.5 g) black pepper
- ½ cup (30 g) fresh breadcrumbs
- 1 cup (100 g) grated mature cheddar
- 2 tbsp (8 g) chopped fresh parsley, optional
Instructions
- Heat the oven to 400°F (200°C), or 180°C fan. Wash and dry the marrow. Trim off its ends, then cut it lengthwise into two even halves. Use a spoon to scoop out the seeds and the soft, spongy centre, leaving a sturdy border of flesh and skin. If the marrow is especially wide, cut each half across the middle to make four shorter boats; they will be easier to lift and serve. Avoid scraping the flesh too thin, or the shells may collapse as they bake.
- Place the marrow halves cut-side up in a roasting tin or large baking dish. Brush the cut surfaces with about half the olive oil and season lightly with salt and pepper. Bake for 15 minutes to begin softening the flesh. The shells should still hold their shape at this stage; they do not need to be completely tender because they will bake again with the filling.
- While the marrow bakes, heat the remaining oil in a large frying pan over a medium heat. Add the onion and carrot and cook for 5 minutes, stirring occasionally, until the onion has softened. Stir in the garlic and cook for 30 seconds. Add the minced beef, break it up with a wooden spoon and cook for about 5 minutes, until no pink patches remain. If there is a large amount of rendered fat, carefully spoon off most of it.
- Stir the passata, Worcestershire sauce, dried herbs, salt and pepper into the beef. Let the mixture bubble gently for 3–4 minutes so it thickens slightly rather than running out of the marrow. Check the thickest part of the beef with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for ground beef at 160°F (71°C). If it has not reached that temperature, continue cooking and check again. Taste the filling and adjust the seasoning.
- Take the marrow from the oven. If liquid has collected in the shells, carefully pour it away or blot it with kitchen paper; this helps prevent a watery bake. Divide the beef mixture between the halves, piling it into the hollow without pressing it down too firmly. Scatter the breadcrumbs over the filling, then cover with the grated cheddar.
- Return the dish to the oven and bake for 25 minutes, until the marrow flesh is tender when pierced with a knife and the cheese is melted and browned in places. If the topping needs more colour, move the dish under a hot grill for 1–2 minutes, watching it closely. Rest for 5 minutes before serving so the filling settles and the boats are easier to portion. Scatter with parsley if using.
Tips
- Choose a firm marrow. A medium-large marrow with unblemished skin and no soft patches is easiest to prepare. Very large, overgrown marrows can have tougher skin, more seeds and watery flesh. If yours is oversized, cut it into shorter pieces and expect the texture to be softer.
- Keep the filling thick. Passata brands vary, and a particularly wet marrow can release extra liquid. Simmer the beef mixture until it clings to a spoon, and drain any liquid from the shells after their first bake. This small step makes serving much neater.
- Use another cheese or crumb. Red Leicester or a mature farmhouse-style cheddar works well in place of mature cheddar. For a crispier, less cheesy top, use ½ cup (30 g) breadcrumbs and reduce the cheese to ½ cup (50 g). The topping will be drier and crunchier.
- Season in layers, but taste first. Worcestershire sauce and some cheeses are salty, so season the filling after they have been stirred in. If you are using a salty stock or seasoning blend as a variation, start with less salt and adjust at the end.
Serving Suggestions
Serve the marrow hot, cut into halves or quarters, with the filling facing upwards. For a classic British-style plate, add boiled or mashed potatoes and a green vegetable such as peas, green beans or cabbage. The marrow is soft and savoury, so a crisp side salad with a sharp vinaigrette is also a useful contrast, particularly on a warm day.
If the beef filling is rich, spoon a little extra passata or a simple tomato sauce around the plate rather than over the cheesy top. Crusty bread is handy for catching the juices, while roast potatoes make the meal more substantial. For four people, serve one marrow half per person alongside sides; if the marrow is small or appetites are hearty, add another side or plan for a larger portion of potatoes.
Variations
Make it vegetarian: Replace the beef with 250 g (about 1½ cups) cooked brown or green lentils and 150 g (about 1½ cups) chopped mushrooms. Cook the mushrooms with the onion until their moisture has evaporated, then add the lentils, passata and seasonings. Use vegetarian Worcestershire-style sauce, or leave it out and add a little soy sauce. The filling will be softer and earthier than the minced-beef version; simmer it until thick before stuffing.
Use sausage meat: Replace the minced beef with 450 g (1 lb) sausage meat, removed from its skins if necessary. Brown it thoroughly and check with a thermometer that the centre reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat. Sausage meat is usually saltier and already seasoned, so omit the added salt until you have tasted the cooked filling.
Add a little heat: Stir ½ tsp (1 g) smoked paprika or a pinch of chilli flakes into the beef with the herbs. For a deeper tomato flavour, add 1 tbsp (16 g) tomato purée and cook it for 1 minute before pouring in the passata. These additions change the flavour without altering the method.
Make it without breadcrumbs: Leave them off and use the full cup of cheddar, or replace them with ¼ cup (25 g) finely chopped walnuts for a nutty crunch. The walnuts brown quickly, so keep an eye on the topping during the last few minutes. Do not use nuts if serving someone with a nut allergy.
Storage and Reheating
Let leftovers cool and refrigerate them within 2 hours of cooking, in a covered container. For easier storage, transfer the filling and marrow flesh to a shallow container rather than keeping a whole large half in the roasting dish. Refrigerated stuffed marrow keeps for 3–4 days. As the marrow continues to soften, leftovers will be less firm than freshly baked portions, but the flavour remains good.
Reheat only the portion you plan to eat. Put it in an oven-safe dish, cover loosely with foil and heat at 350°F (175°C) until piping hot throughout; remove the foil for the final few minutes if you want to crisp the cheese. A microwave also works: cover the portion, heat in short bursts and turn or stir the filling if possible for more even warming. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Do not reheat the same portion more than once.
To freeze, cool the cooked filling and marrow, pack in a freezer-safe container and freeze for up to 2 months for best quality. Thaw overnight in the fridge before reheating. The marrow may become softer and release more water after freezing, so drain any liquid before serving. Do not freeze a portion that has already been reheated.
Frequently Asked Questions
Do I need to peel a marrow before stuffing it?
No. Leave the skin on so the halves keep their shape in the oven. Marrow skin softens as it cooks, although it can remain firmer than the flesh. Choose a young, tender marrow if you prefer to eat the skin; with an older, very large one, you can simply scoop the soft flesh and filling from the skin as you eat.
Can I prepare stuffed marrow in advance?
Yes. You can cook the beef filling a day ahead, cool it promptly and refrigerate it in a covered container. The marrow can be halved and deseeded shortly before assembly; avoid leaving cut marrow out for a long time. For the best texture, bake the shells, fill and top them shortly before serving. If you assemble the dish in advance, keep it chilled and allow extra baking time so the centre heats through.
How can I tell when the marrow is cooked?
Push a small knife into the flesh near the side of a boat. It should slide in easily, but the shell should still hold its shape. If the flesh is firm after the stated baking time, return the dish to the oven for 5 minutes and test again. Cooking time varies with the marrow’s size and maturity, so use tenderness as well as the clock.
Why has my stuffed marrow turned watery?
Marrow naturally contains a lot of water, and a very large or mature one can release more as it cooks. Pre-baking the shells, pouring away any collected liquid and simmering the filling until thick all help. Also check that the roasting dish is not crowded: space around the halves lets heat circulate and makes it easier to remove excess liquid.
Can I use courgettes instead of marrow?
Yes. Large courgettes can be halved lengthwise, deseeded and filled in the same way. They are usually smaller and cook more quickly, so check them after about 15 minutes in the final bake, then continue in short intervals until tender. You may need several courgettes to use all the filling, depending on their size.
Can I make the filling without beef?
Yes. The lentil-and-mushroom option in the variations makes a satisfying meat-free filling. You can also use plant-based mince, following its packet instructions for safe cooking and adjusting the passata so the mixture is thick. Check the seasoning before filling, since meat-free mince products vary in salt and flavour.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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