Cheesy White Bean Bake
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 470 g Cannellini beans (canned; drained weight)
- 400 g Chopped tomatoes (canned)
- 1 tbsp Tomato puree
- 60 g Spinach (chopped)
- 170 g Cherry tomatoes (halved)
- 1 tbsp Italian seasoning
- 30 g Parmesan (grated)
- 70 g Light Mozzarella (torn)
- Fresh basil (chopped; to serve)
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- In a large, heavy pan, add 470 g Cannellini beans, 400 g Chopped tomatoes, 170 g Cherry tomatoes, 1 tbsp Tomato puree, 60 g Spinach, and 1 tbsp Italian seasoning.
- Mix well and cook over a low heat for 5-7 minutes. You may need to add stock or water if the beans get too thick.
- Add 30 g Parmesan and 70 g Light Mozzarella.
- Put into the oven for around 10 minutes, or until the cheese has melted.
- Serve with chopped Fresh basil on top.