1 28 oz. cancrushed tomatoesundrained, fire-roasted
1/4 cuprosemary leavesfresh, coarsely chopped, plus additional for garnish
3 15-16 oz canscannellini beansrinsed and drained
3/4 cupparmesan cheeseshredded
1/2 cupFontina cheeseshredded
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Instructions
1. Preheat oven to 400 degree F. In a large skillet heat olive oil over medium-high heat. Add onion, garlic and 1/8 tsp salt. Cook and stir for 5 minutes or until tender. Stir in tomatoes and rosemary. Bring to boiling; boil gently, uncovered, 5 minutes or until slightly thickened.
2. Stir in beans and half the Parmesan. Season to taste with crushed red pepper, salt and black pepper. Transfer to a 2-qt. rectangular baking dish. Top with remaining Parmesan and the Fontina. Bake 15 to 20 minutes or until beginning to lightly brown around the edges. Sprinkle with additional rosemary before serving. Makes 6 servings.