This ooey-gooey dish has baked-pasta vibes but features protein-packed beans instead of noodles. Look for dried corona beans, a larger, creamy white bean, at natural-foods stores or online. Cannellini are a good substitute. Serve with a green salad and toasted baguette.
Ingredients
Original recipe (1X) yields 6 servings
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
⅓ cup tomato paste
¼ cup dry white wine
1 28-ounce can no-salt-added whole peeled tomatoes, preferably San Marzano
3 cups cooked corona beans or two 15-ounce cans no-salt-added cannellini beans, rinsed
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh oregano, plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish
1 large egg, lightly beaten
⅔ cup whole-milk ricotta cheese
½ cup grated Parmesan cheese, divided
1 cup shredded fontina cheese
Directions
Heat oil in a large broiler-safe skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it starts to darken, about 2 minutes. Add wine and cook, scraping up any browned bits, until thickened, about 1 minute. Add tomatoes and their juice, crushing the tomatoes with your hand as you add them. Stir in beans, basil, oregano and parsley. Bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 18 to 20 minutes.
Meanwhile, place rack in upper third of oven; preheat broiler to high. Combine egg, ricotta and 1/4 cup Parmesan in a small bowl.
Gently stir the ricotta mixture into the bean mixture. Sprinkle fontina and the remaining 1/4 cup Parmesan on top. Broil until the cheese is melted, 2 to 3 minutes. Garnish with more herbs, if desired.
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