This stuffed marrow is a hearty and delicious meal. It’s filled with a rich beef mince sauce and topped with melted cheese. Garlic, thyme, and sun-dried tomatoes pack it with flavor, making it a perfect comfort dish for any occasion.

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Ingredients Needed:

1 medium marrow, cut in half widthways
5 garlic cloves
3 tbsp chopped fresh thyme
3 tbsp olive oil, plus extra for brushing the marrow
2 large onions, roughly chopped
500g/1lb 2oz beef mince
2 tbsp tomato purée
2 tbsp sun-dried tomato paste (or 2 tbsp chopped sundried tomatoes)
450g/1lb fresh tomatoes (or 1 x 400g/14oz can chopped tomatoes)
3 tbsp finely chopped fresh parsley, plus extra for serving
3 free-range eggs, beaten
75g/2¼oz parmesan, grated, plus extra for serving
75g pecorino, grated
Salt and freshly ground black pepper

How To Make Stuffed Marrow Recipe?

Preheat the oven: Heat oven to 180°C. Line a roasting tin with foil, leaving extra on the sides.
Prepare the marrow: Bring a large pan of salted water to a boil. Scoop out the seeds and soft pulp from the marrow. Remove 120g of flesh and set aside. Place the marrow halves in the boiling water, turn off the heat, and let them sit.
Cook the onions and garlic: Heat 3 tbsp olive oil in a pan. Add the onions and cook until soft. Stir in the garlic, thyme, salt, and black pepper, and cook for another minute.
Brown the beef mince: Add the beef mince to the pan and cook for 10 minutes, stirring often, until browned.
Prepare the tomatoes: If using fresh tomatoes, cover them with boiling water for 30 seconds, drain, rinse under cold water, peel, and chop.
Make the filling: Stir in the tomato purée and sun-dried tomato paste. Cook for 5 minutes. Chop the reserved marrow flesh and add it to the pan along with the chopped tomatoes and parsley. Cook for another 10 minutes, stirring occasionally.
Add eggs and cheese: Remove from heat and let cool slightly. Stir in the beaten eggs (so they don’t scramble). Mix in half of the parmesan and pecorino.
Fill the marrow: Drain the marrow halves and place them in the roasting tin. Spoon the minced mixture into each half, then gently push the halves together. Brush the skin with olive oil and sprinkle the remaining parmesan and pecorino on top. Wrap the foil around the marrow, leaving the top open.
Bake: Bake for 45 minutes. Increase the heat to 200°C, open the foil, and bake for another 5 minutes until golden and crispy.
Rest and serve: Let rest for 10 minutes, then slice into rings. Sprinkle with extra parmesan and parsley before serving.

Recipe Tips:

Don’t Skip Boiling the Marrow: Boiling the marrow before stuffing makes it softer and helps it cook evenly in the oven. If you skip this step, the marrow may stay too firm and take longer to cook.
Let the Filling Cool Before Adding Eggs: If the meat mixture is too hot when you stir in the eggs, they will scramble instead of blending into the sauce. Let the mixture cool for a few minutes before adding them.
Use Fresh Herbs for Best Flavor: Fresh thyme and parsley give a much better taste than dried ones. If using dried herbs, reduce the amount by half, as dried herbs are stronger in flavor.
Drain the Marrow Well Before Filling: After removing the marrow from the hot water, let it drain completely. If there’s too much water inside, the filling can become watery and won’t hold together well.
Cover with Foil to Keep It Moist: Wrapping the marrow in foil while baking helps it stay tender and prevents it from drying out. Open the foil in the last few minutes to let the cheese turn golden and crispy.

How To Store & Reheat Leftovers?

Refrigerate: Let the stuffed marrow cool completely, then put it in an airtight container and store it in the fridge for up to 4 days.
Freeze: Wrap the cooled stuffed marrow tightly in foil or place it in a freezer-safe container. Freeze for up to 3 months.
Reheat: Cut the stuffed marrow into smaller pieces and place them in a pan over low heat. Add a splash of water or broth, cover with a lid, and let it warm for 5–7 minutes, stirring occasionally.

Nutrition Facts:

Calories: 450 kcal
Total Fat: 30g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 500mg
Potassium: 900mg
Total Carbohydrate: 15g
Dietary Fiber: 4g
Sugars: 6g
Protein: 32g

Try More Hairy Bikers Recipes:

Hairy Bikers Cottage Pie Recipe
Hairy Bikers Chicken Stroganoff Recipe
Hairy Bikers Roasted Vegetable Lasagne Recipe

Hairy Bikers Stuffed Marrow Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients

1 medium marrow, cut in half widthways
5 garlic cloves
3 tbsp chopped fresh thyme
3 tbsp olive oil, plus extra for brushing the marrow
2 large onions, roughly chopped
500g/1lb 2oz beef mince
2 tbsp tomato purée
2 tbsp sun-dried tomato paste (or 2 tbsp chopped sundried tomatoes)
450g/1lb fresh tomatoes (or 1 x 400g/14oz can chopped tomatoes)
3 tbsp finely chopped fresh parsley, plus extra for serving
3 free-range eggs, beaten
75g/2¼oz parmesan, grated, plus extra for serving
75g pecorino, grated
Salt and freshly ground black pepper

Directions

Preheat the oven: Heat oven to 180°C. Line a roasting tin with foil, leaving extra on the sides.
Prepare the marrow: Bring a large pan of salted water to a boil. Scoop out the seeds and soft pulp from the marrow. Remove 120g of flesh and set aside. Place the marrow halves in the boiling water, turn off the heat, and let them sit.
Cook the onions and garlic: Heat 3 tbsp olive oil in a pan. Add the onions and cook until soft. Stir in the garlic, thyme, salt, and black pepper, and cook for another minute.
Brown the beef mince: Add the beef mince to the pan and cook for 10 minutes, stirring often, until browned.
Prepare the tomatoes: If using fresh tomatoes, cover them with boiling water for 30 seconds, drain, rinse under cold water, peel, and chop.
Make the filling: Stir in the tomato purée and sun-dried tomato paste. Cook for 5 minutes. Chop the reserved marrow flesh and add it to the pan along with the chopped tomatoes and parsley. Cook for another 10 minutes, stirring occasionally.
Add eggs and cheese: Remove from heat and let cool slightly. Stir in the beaten eggs (so they don’t scramble). Mix in half of the parmesan and pecorino.
Fill the marrow: Drain the marrow halves and place them in the roasting tin. Spoon the minced mixture into each half, then gently push the halves together. Brush the skin with olive oil and sprinkle the remaining parmesan and pecorino on top. Wrap the foil around the marrow, leaving the top open.
Bake: Bake for 45 minutes. Increase the heat to 200°C, open the foil, and bake for another 5 minutes until golden and crispy.
Rest and serve: Let rest for 10 minutes, then slice into rings. Sprinkle with extra parmesan and parsley before serving.

Notes

Don’t Skip Boiling the Marrow: Boiling the marrow before stuffing makes it softer and helps it cook evenly in the oven. If you skip this step, the marrow may stay too firm and take longer to cook.
Let the Filling Cool Before Adding Eggs: If the meat mixture is too hot when you stir in the eggs, they will scramble instead of blending into the sauce. Let the mixture cool for a few minutes before adding them.
Use Fresh Herbs for Best Flavor: Fresh thyme and parsley give a much better taste than dried ones. If using dried herbs, reduce the amount by half, as dried herbs are stronger in flavor.
Drain the Marrow Well Before Filling: After removing the marrow from the hot water, let it drain completely. If there’s too much water inside, the filling can become watery and won’t hold together well.
Cover with Foil to Keep It Moist: Wrapping the marrow in foil while baking helps it stay tender and prevents it from drying out. Open the foil in the last few minutes to let the cheese turn golden and crispy.