Cheesy Italian Baked Beans


Traditional Italian ingredients like onion, garlic, tomatoes, cheese, and rosemary put a spin on classic baked beans.

Hands On Time:
20 mins
Total Time:
40 mins
6 cups


  • 2 tablespoon extra-virgin olive oil

  • ½ cup coarsely chopped yellow onion

  • 3 cloves garlic, sliced

  • 1 28 ounce can fire-roasted crushed tomatoes, undrained

  • ¼ cup fresh rosemary leaves, coarsely chopped, plus additional for garnish

  • 3 15-16 ounce can cannellini beans, rinsed and drained

  • ¾ cup shredded Parmesan cheese

  • Crushed red pepper

  • Coarse salt and freshly ground black pepper

  • ½ cup cup shredded Fontina cheese


  1. Preheat oven to 400°F. In a large skillet heat olive oil over medium-high heat. Add onion, garlic, and 1/8 tsp. salt. Cook and stir for 5 minutes or until tender. Stir in tomatoes and rosemary. Bring to boiling; boil gently, uncovered, 5 minutes or until slightly thickened.

  2. Stir in beans and half the Parmesan. Season to taste with crushed red pepper, salt, and black pepper. Transfer to a 2-qt. rectangular baking dish. Top with remaining Parmesan and the Fontina. Bake 15 to 20 minutes or until beginning to lightly brown around the edges. Sprinkle with additional rosemary before serving.

Nutrition Facts (per serving)

329 Calories
10g Fat
41g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 329
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 899mg 39%
Total Carbohydrate 41g 15%
Total Sugars 7g
Protein 18g
Vitamin C 1.8mg 9%
Calcium 308mg 24%
Iron 5.1mg 28%
Potassium 457mg 10%
Folate, total 5.5mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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