White Bean and Pesto Bake
For a wholesome and comforting meal that the entire family will adore, look no further than this White Bean and Pesto Bake. This easy-to-prepare casserole is a delightful combination of creamy cannellini beans, vibrant pesto, and juicy cherry tomatoes, all baked together for a satisfying dish that warms both the heart and the palate. Perfect for busy weeknights or hosting guests, this ‘dump and bake’ recipe allows you to spend less time in the kitchen and more time enjoying your meal. Plus, it offers incredible versatility—feel free to customize it with your favorite vegetables or make it ahead of time for ultimate convenience.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Italian
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 additional for topping)
- ¼ teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the vegetable broth in the microwave until boiling (2-3 minutes).
- In an 8×8 baking dish, combine rice, cannellini beans, pesto, salt, and cherry tomatoes. Stir well.
- Pour hot broth over the mixture; stir again to combine.
- Cover tightly with foil and bake for 60-65 minutes.
- After baking, check for remaining liquid; if needed, bake uncovered for another 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil for a few minutes until golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg
Find it online: https://tastytraditionshub.com/white-bean-and-pesto-bake/