Step 1

Preheat oven to 400 degrees F. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, and 1/8 teaspoon salt. Cook and stir for 5 minutes or until tender.

Step 2

Stir in tomatoes and rosemary. Bring to boiling; boil gently, uncovered, 5 minutes, or until slightly thickened.

Step 3

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.

Step 4

Top with remaining Parmesan and the Fontina. Bake 15 to 20 minutes, or until beginning to lightly brown around the edges.

Step 5

Sprinkle with additional rosemary before serving.