Cheesy white bean tomato bake
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Ingredients
-
480
g
White beans (drained weight)
-
400
g
Peeled tomatoes Mutti
-
1
small
onion
-
30
g
Exravirgin olive oil
-
100
g
Baby spinach
-
5
leaves
basil
-
180
g
mozzarella
-
salt
-
pepper
-
some slices of bread
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Cheesy white bean tomato bake: Method
- Chop the onion and sauté it with oil in a pan.
- Add the Mutti peeled tomatoes and mash them with a fork.
- Add the boiled and drained white beans, baby spinach, adjust salt and pepper, and mix. Let it cook for 5 minutes.
- Cover everything with mozzarella and bake for 25 minutes at 190°C fan-assisted.
- Toast the bread slices, letting them brown for a few minutes in a pan with a drizzle of oil.
- Serve and dip the bread slices in the gratin!