Turkey Bolognese Stuffed Marrow Rings

Turkey Bolognese Stuffed Marrow Rings

by Diane Clark

Cooking marrows seems to be a lost art. People look at this large strange vegetable and just don’t know what to do with it. This recipe is an easy and delicious option, especially if it is finished with bubbling cheese. I hope that this dish will change your opinion!

  • Serves: 4
  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes


  • 1 large marrow
  • 800g breast turkey mince
  • 1 tablespoon of olive oil
  • 1 large onion chopped
  • 2 carrots grated
  • 2 celery sticks finely chopped
  • 1 tin of tomatoes or 500g
  • 1 tablespoon of tomato puree
  • 1 red or yellow pepper diced
  • 1 large pinch of sugar
  • 1 desert spoon of garlic powder
  • 1 pinch of chili flakes
  • 1 dessertspoon of Italian herbs
  • Salt and freshly ground
  • black pepper
  • 50g fresh white breadcrumbs (optional)
  • 25g mature cheddar, finely grated (optional)


  1. Fry the onion and pepper until soft
  2. Add the mince and fry until completely sealed
  3. Add the celery and carrot and cook for 3 minutes
  4. Add the tin of tomatoes, sugar and herbs
  5. Season to your taste with salt and pepper
  6. Peel the marrow and cut into 4cm deep rings and remove the seedy middle bits
  7. Place the marrow rings in a lightly oiled oven dish and fill the centres with the mince mixture. Cover with foil
  8. Cook in the oven at 190° C / Gas 5 for 30 minutes
  9. If using the breadcrumb/cheese topping, after 30 minutes in the oven, remove the foil and sprinkle the topping over the marrow rings. Return to the oven and bake for a further 15 minutes or until the topping is golden and crispy, with the marrow tender and juicy