Baked Marrows Filled with Ricotta

Servings: 4 Total Time: 2 hrs 45 mins Difficulty: Beginner
Print Recipe
Delicious served over a bed of Tomato Sauce! 

Delicious served over a bed of Tomato Sauce! A quick and easy traditional Maltese dish for you to enjoy with your family and friends!

Print Recipe

Baked Marrows Filled with Ricotta

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Meat & Poulty
Difficulty: Beginner Prep Time 45 mins Cook Time 2 hrs Total Time 2 hrs 45 mins
Cooking Temp: 190  C Servings: 4
Best Season: Suitable throughout the year

Ingredients:

Main:

Marrow Filling:

Tomato Sauce

Method

  1. Fry the onion in a little butter, when it has softened add the marrow filling and cook until softened.

  2. Add the bacon and cook just for 2 minutes.

  3. Remove pan from heat and discard any water in the pan left from the marrow filling.

  4. Add the ricotta, grana padano cheese, eggs and season with pepper.

  5. Fill the marrows, top with extra grana padano cheese, parmesan cheese and freshly grinded pepper.

  6. Butter grease your baking dish, place the filled marrows and in between place sliced onions and garlic.

  7. Top with sliced potatoes around the marrows and add more sliced onions and garlic on top.

  8. Scatter fennel seeds over the potatoes, add a little water just to reach a quarter height of the dish. On top of the potatoes add small cubes of butter and season all over with salt and pepper.

  9. Cover with foil and bake in oven 190C/375F for 1 hour 30 minutes.

  10. Remove foil, turn up the oven and bake a further 30 minutes or until potatoes and marrows are browned on top.

  11. Serve and place the marrows only on top of the Tomato Sauce.

  12. Enjoy!