1/2 cup chopped onions
3 minced garlic cloves
28 ounce can of fire roasted crushed tomatoes
1/4 cup of fresh chopped rosemary
2 cans of cannellini beans (15 ounce each)
2/3 cup Parmesan cheese grated
Mozzarella grated as much as you like for top
Pinch red pepper flakes
Salt and pepper if desired
Pasta if desired
DIRECTIONS
Preheat oven to 400 F
In iron skillet sauté onions about 4-5 minutes (I didn’t need oil in my old pan 🤪). Add minced garlic sauté for another minute. Add crushed tomatoes and rosemary cooking on low for about 5 minutes or until nice and hot. Mix in 1/3 cup of Parmesan cheese.
Pour into a 1 and 1/2 quart baking dish or a two quart one. Top with remaining cheese and some shredded mozzarella.
Cook in 400 degree oven for 15-20 minutes or until cheese start to brown.
We served ours over pasta.
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