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White Bean and Pesto Bake

White Bean and Pesto Bake

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If you’re craving a comforting, nutritious meal that requires little effort, the White Bean and Pesto Bake is your go-to dish. This delicious casserole combines creamy pesto with hearty cannellini beans and tender rice, all baked together for a satisfying harmony of flavors. Perfect for busy weeknights or casual gatherings, this recipe is not only easy to prepare but also packed with wholesome ingredients. Just mix everything in one baking dish, pop it in the oven, and let it work its magic. With its customizable nature, you can easily adapt it to suit your preferences by adding extra veggies or changing up the grains. Once you try this delightful bake, it’s sure to become a staple in your home!

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 more for topping)
  • 2 ½ cups halved cherry tomatoes
  • ½ cup panko crumbs
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F.
  2. Heat vegetable broth in the microwave until boiling (about 2-3 minutes).
  3. In an 8×8 baking dish, combine rice, beans, pesto, salt, and cherry tomatoes.
  4. Pour hot broth over the mixture and stir gently.
  5. Cover tightly with foil and bake for 60-65 minutes.
  6. Check for liquid; if necessary, bake uncovered for an additional 3-4 minutes.
  7. Sprinkle panko crumbs and Parmesan on top; broil for a few minutes until golden brown.
  8. Serve warm with additional pesto if desired.

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