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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.

EatingWell Magazine, April 2022


Credit: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks

Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large oven-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.

Nutrition Facts

1 cup
357 calories; protein 19g; carbohydrates 30g; dietary fiber 8g; sugars 8g; fat 18g; saturated fat 8g; mono fat 7g; poly fat 1g; cholesterol 72mg; vitamin a iu 790IU; vitamin b1 thiamin 1mg; vitamin b12 1mcg; vitamin c 8mg; vitamin d iu 15IU; vitamin e iu 2IU; folate 40mg; vitamin k 27mg; sodium 474mg; iron 3mg; magnesium 79mg; potassium 503mg; zinc 3mg; omega 6 fatty acid 1g; niacin equivalents 1mg.