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 Pasta Stuffed Marrow

250g pasta shells (conchiglie)
1.5-1.75kg marrow
3 tbsp sunflower oil
1 chopped onion
1 chopped and seeded pepper
1 tbsp grated fresh root ginger
2 crushed garlic cloves
4 skinned and chopped large tomatoes
50g pine nuts
1 tbsp chopped fresh basil
Salt and black pepper
Grated cheese to serve (optional)


Preheat oven to 190C.
Cook pasta in large pan of salted water till slightly softer than you would usually have it. Drain and set aside.
Cut marrow in half lengthwise.
Scoop out and discard seeds.
Scoop out and chop flesh.
Heat the oil in a large pan.
Fry the onion, pepper, ginger and garlic for 5 mins.
Add the marrow flesh, tomatoes and seasoning. Cover and cook gently for 10 minutes.
Add pasta, pine nuts and basil to the pan, stir and set aside.
Meanwhile, place marrow halves in a roasting tin, season lightly, add a little water around (not in) the marrow, cover with foil and bake for 15 mins.
Remove foil, discard the water.
Fill the shells with the veg mixture.
Replace the foil and bake for a further 20-25 mins.
Top with cheese, if using.
To serve, scoop the filling out of the marrow or slice the shells into sections.

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