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Grana Padano cannellini bake

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

2 T olive oil
2 garlic cloves, thinly sliced
1 x 340 ml jar Woolworths passata rustica crushed tomato with basil jar
2 x 400 g cans cannellini beans, drained and rinsed

For the cheese sauce:

2 T butter
2 T cake flour
1 ½ cups milk
60 g Grana Padano, finely grated, plus extra for topping
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 220°C. Gently heat the olive oil and garlic in a saucepan until fragrant but not browned. Add the passata and simmer for 5–7 minutes until slightly reduced.

2. To make the cheese sauce, melt the butter in a saucepan. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking continuously until thickened. Stir in the Grana Padano and season with salt and black pepper.

3. Spread the tomato mixture into the base of a baking dish. Layer over the drained beans, then pour over the cheese sauce. Sprinkle with a generous handful of grated Grana Padano. Bake for 15 minutes or until bubbling and golden brown on top.

Find more grana padano recipes here

Photograph: Sadiqah Assur-Ismael
Production: Abigail Donnelly
Food assistants: Bianca Jones, Unathi Taffa

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Grana Padano cannellini bake

Ingredients

Method