Step 1

Preheat oven to 400 degrees. In a 10-inch skillet heat the olive oil over medium heat. Add the onion, garlic and 1/8 tsp. salt and cook until tender, about 5 minutes. Stir in the tomatoes, beans and rosemary and bring to a boil; reduce the heat to a low boil and continue to cook, uncovered for 10 minutes until slightly thickened.

Step 2

Stir in half of the Parmesan. Season with the salt, pepper and red pepper flakes to taste. If your skillet is oven-safe keep in the skillet, if not transfer to a 2-quart baking dish. Top with shredded provolone and remaining parmesan cheese.

Step 3

Bake for 20 minutes or until edges are browned and cheese is melted. Sprinkle with extra rosemary if desired.