Cheesy white bean tomato bake

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.

cooking sketch 45 min (COOK TIME: 30 min / PREP TIME: 15 min)

cooking sketch Easy

2 people


  • 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

  1. Chop the onion and sauté it with oil in a pan.
  2. Add the Mutti peeled tomatoes and mash them with a fork.
  3. Add the boiled and drained white beans, baby spinach, adjust salt and pepper, and mix. Let it cook for 5 minutes.
  4. Cover everything with mozzarella and bake for 25 minutes at 190°C fan-assisted.
  5. Toast the bread slices, letting them brown for a few minutes in a pan with a drizzle of oil.
  6. Serve and dip the bread slices in the gratin!

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Also made with: Pelati


Tomato tarte tatin

Total time 1h 40 min

Difficulty Challenging

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