Cheesy Italian Baked Cannelini Beans

INGREDIENTS

2 tbsp

extra-virgin olive oil

1/2 cup

coarsely chopped yellow onion

3 cloves

garlic, sliced

1 28 ounce can

fire-roasted crushed tomatoes, undrained

1/4 cup

fresh rosemary leaves, coarsely chopped, plus additional for garnish

3 15 ounce cans

Bush’s cannellini beans, rinsed and drained

3/4 cup

shredded Parmesan cheese

Crushed red pepper flakes (optional)

Coarse salt and freshly ground black pepper

1/2 cup

cup shredded Fontina cheese