Weekday vegetarian

Serves 4

Ready in 45 mins

6tbsp extra-virgin olive oil

½ medium onion, finely chopped

2 garlic cloves, minced

Pinch of dried chilli flakes

Salt and freshly ground black pepper

1 heaped tbsp tomato pureé

400g can of chopped tomatoes

1tbsp dried oregano

2 x 400g cans cannellini beans, drained and rinsed

135g panko breadcrumbs

30g grated Parmesan

Leaves from 3 fresh thyme sprigs

75g mozzarella, drained and thinly sliced

1 Preheat the oven to 200°C/gas 6. Heat 3tbsp of the olive oil in a deep, oven-proof frying pan over a medium heat. Stir in the onion, garlic, chilli flakes, salt and black pepper and cook for 3 mins, until the onion is soft.

2 Add the tomato pureé and smush it with a wooden spoon until the onion becomes pink and the paste gets toasty and deepens in colour.

3 Stir in the tomatoes, oregano and 65ml water, increase the heat to medium-high and cook for 5 mins, until warmed through. Add the beans and cook for 4-5 mins, stirring occasionally, until warmed through.

4 Meanwhile, in a small bowl, use a fork to mix the panko, Parmesan, thyme and remaining oil until the crumbs are coated.

5 Arrange the mozzarella slices over the warm beans, then sprinkle over the panko, around the cheese, covering as many of the beans as possible. Transfer to the oven and bake for 15 mins, until bubbly and golden.