Ingredients

• 2 tablespoon extra-virgin olive oil

• ½ cup coarsely chopped yellow onion

• 3 cloves garlic, sliced

• 1 28 ounce can fire-roasted crushed tomatoes, undrained

• ¼ cup fresh rosemary leaves, coarsely chopped, plus additional for garnish

• 3 15-16 ounce can cannellini beans, rinsed and drained

• ¾ cup shredded Parmesan cheese

• Crushed red pepper

• Coarse salt and freshly ground black pepper

• ½ cup cup shredded Fontina cheese

Directions

1. Preheat oven to 400°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.