Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion chopped
• 1 sweet red pepper chopped
• 3 cloves garlic minced
• 2 teaspoons dried Italian herb seasoning
• 1/2 teaspoon hot pepper flakes
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 cans bean medley drained and rinsed
• 1/2 cup sun-dried tomato pesto
• 1 tub (500 g) 2% cottage cheese
• 1 1/2 cup shredded provolone cheese (5 oz/140 g)
• 1/2 cup grated parmesan cheese
• 1 egg
• 1 pkg (300 g) frozen chopped spinach thawed and squeezed dry
• 1 pkg (1 kg) prepared polenta cut in 1/2-inch (1 cm) thick slices