Cheesy Italian Baked Beans

Traditional Italian ingredients like onion, garlic, tomatoes, cheese, and rosemary put a spin on classic baked beans.

• MAKES: 6 SERVINGS
• SERVING SIZE: 1 CUP
• MAKES: 6 CUPS
• HANDS ON: 20 MINS
• TOTAL TIME: 40 MINS

Ingredients

• 2tablespoons extra-virgin olive oil
• 1/2cup coarsely chopped yellow onion
• 3cloves garlic, sliced
• 128 ounce can fire-roasted crushed tomatoes, undrained
• 1/4cup fresh rosemary leaves, coarsely chopped, plus additional for garnish
• 315 ounce can cannellini beans, rinsed and drained
• 3/4cup shredded Parmesan cheese
• Crushed red pepper
• Coarse salt and freshly ground black pepper
• 1/2cup cup shredded Fontina cheese

Directions

1. Preheat oven to 400 degrees 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.