cheesy marinara beans

Quick & Easy

Cheesy Marinara Beans

Drescription

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.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
⅓ cup tomato paste
¼ cup dry white wine
1 28-ounce can no-salt-added whole peeled tomatoes, preferably san marzano
3 cups cooked corona beans or two 15-ounce cans no-salt-added cannellini beans, rinsed
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh oregano, plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish
1 large egg, lightly beaten
⅔ cup whole-milk ricotta cheese
½ cup grated parmesan cheese, divided
1 cup shredded fontina cheese

Directions

Heat oil in a large broiler-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.

Buttery Spritz Cookies

A cookie press works a little bit like a caulk gun: Load it up with dough, and press the trigger to release the dough. A disk at the bottom of the chute forms the dough into the desired cookie shape. You’ll want to refer to your owner’s manual for specifics on how to use your cookie press. There is more than one type of cookie press, and vintage models work slightly differently than modern spritz makers.A cookie press works a little bit like a caulk gun: Load it up with dough, and press the trigger to release the dough. A disk at the bottom of the chute forms the dough into the desired cookie shape. You’ll want to refer to your owner’s manual for specifics on how to use your cookie press. There is more than one type of cookie press, and vintage models work slightly differently than modern spritz makers.

Chi Chi Dango

Chi chi dango, a mochiko dessert confection, is a soft, chewy Japanese treat that is very similar in taste to mochi. It's traditionally served at Girl's Day or Boy's Day celebrations. It makes a great snack for picnics or parties. This recipe is easy to make, but don't double the directions — follow them exactly as written.