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This stuffed marrow recipe is the ultimate comfort food for those first days of Autumn. Anna takes the time to slow-cook a tasty Bolognese sauce to fill the roasted marrows with before topping with an unctuous cheesy bechamel sauce and extra grated Parmesan. The perfect meal for a big family dinner (or even better, leftovers the next day). Take a look at Anna's other marrow recipes here.
Jane Grigson describes stuffed marrows thus: 'A disaster dish of English cookery once the marrow has reached Village Show size.' I couldn’t disagree more! I love this dish. If you like lasagne, then you will also like this. Instead of layers of pasta, the marrow is filled with a meat sauce and topped with bechamel and baked in the oven. It’s savoury, soothing and satisfying.
Variations: If you’re vegetarian then you can make a meat-free version. Swap out the mince with 150g rice. Make the sauce as per above and then add the rice half an hour in and then cook for a further half hour before filling the marrow. A pinch of dried oregano would be good here too.
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