Marshalls Foods

As Scotland's biggest pasta brand, Marshall's has been producing products using only the finest wheat for over a century.

03/10/2026

Celebrating National Pasta Month the only way we know how… with a big bowl of comfort 🤌

Meet our Lasagne Soup - all the rich, cheesy goodness of a classic lasagne, made extra cosy with Marshall’s Spirali. Loaded with beef, tomato, herbs and a touch of cream, then finished with ricotta, mozzarella and Parmesan.

LASAGNE SOUP

Ingredients
1 large onion, finely diced
500g beef mince
2 tbsp tomato purée
2–3 garlic cloves, minced
1 x 400g tin chopped tomatoes
500g passata
750ml beef stock
250g Marshall’s Spirali
1 tsp dried oregano
Fresh basil, chopped
Fresh parsley, chopped
Salt and black pepper
100ml double cream
Olive oil

To serve:
Ricotta
Mozzarella
Parmesan
Fresh basil
Fresh parsley

Method
1. Heat a drizzle of olive oil in a large pot. Add the onion and cook until soft.
2. Add the beef mince and cook until browned.
3. Stir in the tomato purée and cook for 1–2 minutes, then add the garlic and cook until fragrant.
4. Add the chopped tomatoes and passata, stirring everything together.
6. 5. Pour in the beef stock, then add the Marshall’s Spirali.
7. Add the dried oregano, fresh basil and fresh parsley, followed by black pepper and salt. Stir well and leave to simmer until the pasta is cooked.
8. Reduce the heat and stir through the double cream until everything is combined and creamy.
9. Mix the ricotta, mozzarella and Parmesan together in a small bowl.
10. Spoon the lasagne soup into bowls, top with the cheese mixture and garnish with fresh basil, fresh parsley and Parmesan.

02/10/2026

Big savings on your Marshall’s favourites! 🛒

Head to Morrisons and stock up while the prices are down:

🍝 Marshall’s Spaghetti only 95p
🧀 Marshall’s Mac ’n’ Cheese only £1.25
🍝 Marshall’s Macaroni only £2
🧀 Marshall’s Cheeseburger Mac ’n’ Cheese only £1.25

Which one are you picking up first?

Offer valid at Morrisons only. Ends 31st October 2026. Subject to availability. T&Cs apply.

01/10/2026

Celebrating World Vegetarian Day with the ultimate autumn comfort food 🎃

Creamy Pumpkin & Sage Penne made with Marshall’s Penne, roasted pumpkin, Parmesan and a touch of chilli, finished with crispy sage and crunchy pumpkin seeds.

CREAMY PUMPKIN & SAGE PENNE

Ingredients
300g Marshall’s Penne
400g pumpkin, peeled and cubed
3 garlic cloves
1 tbsp olive oil
200ml vegetable stock
150ml double cream
75g Parmesan, grated
1 tsp dried sage
½ tsp chilli flakes
Salt and black pepper
Fresh sage leaves
Pumpkin seeds, to garnish
Extra Parmesan, to garnish

Method
1. Preheat the oven to 200°C. Add the pumpkin and garlic to a roasting tray, drizzle with olive oil and season with salt and black pepper. Roast until soft and caramelised.
2. Add the roasted pumpkin and garlic to a blender with the vegetable stock and blend until smooth and creamy.
3. Cook the Marshall’s Penne according to the packet instructions, reserving a little pasta water before draining.
4. Pour the pumpkin sauce into a large pan over a low-medium heat. Add the dried sage and chilli flakes and stir everything together.
5. Pour in the double cream, followed by the Parmesan, and stir until melted and the sauce is smooth. Add a splash of pasta water if needed.
6. Add the cooked Marshall’s Penne and toss until every piece is coated in the creamy pumpkin sauce. Season with salt and black pepper to taste.
7. Fry the fresh sage leaves in a little olive oil until crisp.
8. Serve the pasta topped with crispy sage, pumpkin seeds, extra Parmesan and black pepper.

30/09/2026

Famous last words 🧀

26/09/2026

World Dumpling Day deserves proper comfort food. We’re giving it a Scottish twist with a rich, slow-cooked beef stew topped with fluffy homemade dumplings made with Marshalls Semolina Flour 🥣

Scottish Beef Stew with Marshalls Semolina Dumplings

Serves 6

Ingredients
For the Scottish beef stew
1 tbsp vegetable oil
800g stewing beef, diced
2 tbsp plain flour
2 onions, diced
2 carrots, sliced
2 parsnips, sliced
2 celery sticks, chopped
2 cloves garlic, crushed
2 tbsp tomato purée
500ml beef stock
250ml ale or stout (optional)
2 tsp Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
Salt and freshly ground black pepper
For the Marshalls Semolina Dumplings
150g self-raising flour
50g Marshalls Semolina Flour
100g beef or vegetable suet
1 tsp baking powder
½ tsp salt
½ tsp black pepper
1 tsp fresh thyme leaves (optional)
100ml cold water

Method
1. Heat the oil in a large casserole dish over a medium-high heat. Toss the beef in the plain flour and season well with salt and pepper.
2. Brown the beef in batches until golden all over, then set aside.
3. Add the onions, carrots, parsnips and celery to the pan and cook for 8–10 minutes until softened. Stir in the garlic and tomato purée and cook for a further minute.
4. Return the beef to the pan. Pour in the beef stock and ale, if using, then add the Worcestershire sauce, bay leaves and thyme.
5. Bring to a simmer, cover and cook on a low heat for 2–2½ hours, or until the beef is tender.
6. Meanwhile, prepare the dumplings. In a large bowl, combine the self-raising flour, Marshalls Semolina Flour, baking powder, salt and black pepper.
7. Stir in the suet and thyme, if using. Gradually add the cold water, mixing until a soft dough forms.
8. Divide into 10–12 equal portions and gently roll into balls.
9. Remove the lid from the stew and place the dumplings on top. Cover again and cook for 20–25 minutes, without lifting the lid, until the dumplings are light, fluffy and cooked through.
10. Serve piping hot with plenty of rich gravy and fresh parsley, if desired.

25/09/2026

You already know the answer...

Pick up a box of Marshalls Cheesey Mac ‘n’ Cheese for those days when only something quick, easy and seriously cheesy will do 🧀

23/09/2026

It’s officially autumn, so we’re bringing you a bowl of comfort for cold and flu season 🍂

Italian Penicillin Soup using Marshalls Fusilli

Ingredients

250g Marshalls Fusilli Pasta
1.5 litres chicken stock
1 large onion, peeled and left whole
2 carrots, peeled and left whole
2 celery sticks, cut in half
4 garlic cloves, peeled and left whole
½ tsp ground ginger
1 tsp dried thyme
½ tsp salt
½ tsp black pepper
15g fresh parsley, roughly chopped
Juice of ½ lemon
30g grated Parmesan, to serve

Method
1. Pour the chicken stock into a large pot, then add the whole onion, carrots, halved celery sticks and garlic cloves.
2. Add the ground ginger, dried thyme, salt and black pepper. Bring to the boil, then reduce the heat and simmer for 20–25 minutes, until the vegetables are soft.
3. Remove the vegetables from the stock and add them to a blender with a little of the broth. Blend until completely smooth.
4. Pour the blended vegetables back into the chicken broth and stir well until you have a rich, silky soup.
5. Add the Marshalls Fusilli Pasta directly to the soup and simmer until cooked through.
6. Towards the end of cooking, stir through the fresh parsley and juice of ½ lemon while the pasta finishes cooking.
7. Serve piping hot, finished with grated Parmesan, cracked black pepper and fresh parsley.

22/09/2026

White Chocolate Day calls for something a little extra 🤍

These Marshalls White Chocolate & Raspberry Semolina Blondies are packed with white chocolate chunks and juicy raspberries, with Marshalls Semolina Flour added to the mix for a lovely texture.

Marshalls White Chocolate & Raspberry Semolina Blondies

Serves 12

Ingredients
For the blondies
180g unsalted butter
200g white chocolate, chopped
180g light brown sugar
100g caster sugar
3 large eggs
1 tsp vanilla extract
180g plain flour
50g Marshalls Semolina Flour
1 tsp baking powder
¼ tsp salt
150g white chocolate chunks
150g fresh raspberries
For the white chocolate drizzle
100g white chocolate
1 tsp vegetable oil (optional, for a smoother drizzle)
To decorate
Fresh raspberries
Freeze-dried raspberry pieces (optional)
White chocolate shavings

Method
1. Preheat the oven to 180°C (160°C fan) and line a 20cm square baking tin with baking paper.
2. Melt the butter and 200g white chocolate together over a pan of simmering water or in short bursts in the microwave. Leave to cool slightly.
3. In a large bowl, whisk together the light brown sugar, caster sugar, eggs and vanilla until smooth.
4. Gradually whisk in the melted white chocolate mixture.
5. Fold in the plain flour, Marshalls Semolina Flour, baking powder and salt until just combined.
6. Gently fold through the white chocolate chunks and two-thirds of the raspberries, taking care not to break them up too much.
7. Pour the mixture into the prepared tin and smooth the top. Scatter the remaining raspberries over the surface.
8. Bake for 30–35 minutes, until the edges are golden and the centre has a slight wobble.
9. Leave to cool completely in the tin before removing.
10. Melt the remaining white chocolate with the vegetable oil, if using, and drizzle generously over the blondies. Finish with fresh raspberries, white chocolate shavings and freeze-dried raspberry pieces before slicing into squares.

21/09/2026

Your reminder that you can grab 3 for £3 at Co-op this month

And yes, we will be using all three choices on Cheesy Mac ’N’ Cheese. No further questions

Offer ends September 29th 2026.

19/09/2026

Whatever’s on the menu, there’s a Marshalls for it 🍝

Spaghetti for the classics, Penne for a hearty pasta bake, Fusilli and Spirali for catching every last bit of sauce, and Macaroni for the ultimate comfort food.

Then there’s Marshalls Semolina Flour for homemade pasta, pizza dough, baking and crispy roasties. Plus, our Cheesey range for when you need something delicious on the table in minutes.

Address

Marshalls Foods Ltd 48 West George Street
South Lanarkshire
G21BP

Website

https://www.marshallsfoods.com/

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