Baked marrow amatriciana

Baked marrow amatriciana

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(5 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins


Serves 3
Marrow has a mild flavour, so pep it up with a punchy Italian tomato sauce with bacon, chilli and thyme

Nutrition and extra info

  • sauce only
  • Gluten-free

Nutrition: per serving

  • kcal474
  • fat32g
  • saturates13g
  • carbs18g
  • sugars16g
  • fibre4g
  • protein22g
  • salt2.2g
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  • 1 marrow, cut into 6cm thick slices


    A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…

  • 125g ball mozzarella, grated

For the amatriciana sauce

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 125g pack pancetta cubetti



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, chopped
  • large sprig thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • sprinkle golden caster sugar
  • 2-3 tbsp red wine vinegar
  • 2 x 400g cans chopped tomato
  • large glass red wine
  • pinch dried chilli flakes


  1. For the sauce, heat half the oil in a pan and sizzle the pancetta for 5 mins, until just starting to crisp. Then add the onion, garlic, thyme, bay and sugar, and cook until the onions are golden. Splash in the vinegar, sizzle for a moment then tip in the tomatoes. Swoosh the wine around the tomato tins to wash out every last bit and tip into the sauce. Season with chilli and a pinch of salt and simmer for 30 mins until rich and thick.

  2. Meanwhile, heat the oven to 200C/180C fan/gas 6. Scoop out the middle of the marrow, leaving a little in the bottom to form a base. Drizzle a baking dish with a little oil, arrange the marrow in the dish and roast for 30 mins.

  3. Spoon the sauce into the middle of each marrow slice, cover with foil and bake for 30 mins. Remove the foil, scatter over the mozzarella and return to the oven for 10 mins until the cheese has melted and the marrow is tender.

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Comments (4)

jofranks's picture

4* - love this filling. Also good using large courgettes or small butternut squash.

smartyarty's picture

Can't believe that marrow can taste this good! The sauce is so rich and tasty and really lifts the bland marrow into a different dimension. Just make sure you do section 2 of the recipe before section 1 or you might be hanging around for the marrow to roast. I've tried this recipe twice - once with marrow and once with courgettes which had grown too big for their boots and both worked out well although I did add a sprinkling of parmesan cheese on the top of the mozzarella. Definitely a recipe to keep :)

bloomers004's picture

We tried this when it was featured in the magazine, as we were looking for ways to use up home grown courgettes that had got out of hand! It was surprisingly delicious. Would recommend you give it a go.

rebeccajewell's picture

baked this for my parents and myself. wouldn't typically have used marrow but after being inspired by the "lets eat more..." feature in the magazine thought i would give it a go. both myself and my parents really enjoyed it, we served it with roast chicken legs and new potatoes- although i used only half the amount of tomatoes as i think my marrow was smaller than the one pictured! a great recipe!

last edited: 11:42, 9th Sep, 2013

Questions (2)

christine007's picture

What can I do with the marrow flesh that I scoop out?

goodfoodteam's picture

Hi there, thanks for your question, why not try using it to make a vegetable soup? There are lots of recipes if you search for vegetable soup on the site, thanks.

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