Step 1

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.

Step 2

Meanwhile, place rack in upper third of oven; preheat broiler to high. Combine egg, ricotta and 1/4 cup Parmesan in a small bowl.

Step 3

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.