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White Bean and Pesto Bake

White Bean and Pesto Bake


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  • Author: Hannah
  • Total Time: 1 hour 25 minutes
  • Yield: Serves 6

Description

Indulge in the comforting flavors of this White Bean and Pesto Bake, a delightful casserole that combines creamy white beans with aromatic pesto and juicy cherry tomatoes. Perfect for any occasion—be it a cozy family dinner or an impressively quick meal for guests—this dish is both satisfying and nutritious. With minimal prep time, you simply mix the ingredients and let the oven do the work, making it an ideal choice for busy weeknights. The crunchy panko topping adds a delightful texture, creating a dish that will surely 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)
  • 1/4 teaspoon salt
  • 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.
  3. In an 8×8 baking dish, combine brown rice, cannellini beans, pesto, salt, and cherry tomatoes; stir well.
  4. Pour hot broth over the mixture and gently stir to combine.
  5. Cover with aluminum foil and bake for 60-65 minutes.
  6. Remove foil and check liquid levels; bake uncovered for an additional 3-4 minutes if needed.
  7. Top with panko crumbs and Parmesan cheese; broil until golden brown.
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 350
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 10g
  • Protein: 15g
  • Cholesterol: 10mg