Cannellini casserole

Yummy and easy. Above picture when finished. The fresh rosemary really makes this extra tasty.
 

INGREDIENTS 

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.