We met with our “dinner group” of friends this afternoon. Paula and I said that we would bring the main dish. Since a few of our friends are vegetarian, we always look for a dish that might serve that purpose. Paula found this simple dish in one of her magazines and we decided to try it. It looked tasty and our friends are always willing to try what the two of us create.

Start by preheating an oven to 400 degrees F.

In a large skillet, heat 2-4 tablespoons of olive oil over medium-high heat. Add 1 medium coarsely chopped onion, 3-5 sliced garlic cloves and 1/4 teaspoon of salt. Cook, stirring periodically, for about 5 minutes, until the onions are tender. Stir in 1 28-ounce can of fire-roasted tomatoes and 1/4 cup of fresh rosemary leaves. Bring to a boil and then simmer, uncovered, for about 5 more minutes or until the mixture thickens.

Now stir in 3 15-ounce cans of cannellini beans and 1/3 cup of grated Parmesan cheese. Season to taste with crushed red pepper, salt and black pepper.

Transfer to a 2 quart rectangular baking dish that has been sprayed with nonstick spray. Top with another 1/3 cup of grated Parmesan cheese and 1/2 cup of shredded Fontina cheese. Bake 15-20 minutes or until the cheese begins to brown around the edges. Sprinkle with additional rosemary before serving.

This dish is filling. We enjoyed it with a mixed greens salad. Everyone did enjoy it and if you have to make something for a group of people and want to keep it vegetarian, then you could try this dish. You could also turn it into a pasta dish by cooking some penne or ziti and adding it to the mixture.

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