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.
Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Serve with a green salad and toasted baguette.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
