Description
Cheesy, comforting Baked Cannelini Beans made with garlic, onions, rosemary, tomatoes, and melty Parmesan and Fontina. An easy Italian-inspired dish perfect as a cozy main or hearty side.
Ingredients
2 Tbsp extra-virgin olive oil
½ cup coarsely chopped yellow onion
3 cloves garlic, sliced
1 (28 oz) can fire-roasted crushed tomatoes, undrained
¼ cup fresh rosemary leaves, coarsely chopped, plus more for garnish
3 (15 oz) cans cannellini beans, rinsed and drained
¾ cup shredded Parmesan cheese, divided
½ cup shredded Fontina cheese
Crushed red pepper flakes, optional
Coarse salt and freshly ground black pepper
Instructions
Preheat oven to 400°F.
Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, and ⅛ teaspoon salt. Cook for 5 minutes until softened.
Stir in crushed tomatoes and rosemary. Bring to a gentle boil and simmer uncovered for 5 minutes until slightly thickened.
Stir in cannellini beans and half of the Parmesan cheese. Season with salt, pepper, and red pepper flakes if using.
Transfer mixture to a 2-quart baking dish.
Top with remaining Parmesan and Fontina cheese.
Bake for 15–20 minutes, until bubbly and lightly browned around the edges.
Garnish with additional rosemary before serving.
Notes
Regular canned crushed tomatoes can be used if fire-roasted aren’t available.
Add a pinch of smoked paprika for extra depth if substituting tomatoes.
Let rest 5 minutes before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 146 kcal
- Sugar: 1 g
- Sodium: 309 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.4 g
- Protein: 7 g
- Cholesterol: 24 mg