Description
Discover the comforting delight of White Bean and Pesto Bake, a quick and easy casserole that’s perfect for busy weeknights or family gatherings. This dish combines creamy cannellini beans, fresh basil pesto, and vibrant cherry tomatoes, creating a flavorful meal that’s both satisfying and nutritious. With minimal prep time and just one baking dish needed, it’s an effortless option for dinner. Whether served as a hearty main or paired with grilled proteins, this vegetarian-friendly bake will quickly become a favorite in your household.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- ⅓ cup pesto (plus extra for topping)
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- In a microwave-safe container, heat the vegetable broth until boiling (about 2-3 minutes).
- In an 8×8 baking dish, mix the rice, beans, pesto, salt, and cherry tomatoes.
- Pour the hot broth over the mixture and stir to combine.
- Cover tightly with aluminum foil and bake for 60-65 minutes.
- Remove foil, check liquid levels; bake uncovered for an additional 3-4 minutes if needed.
- Top with panko crumbs and Parmesan; broil until golden brown.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the bake (approximately 230g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 10mg