White Bean and Pesto Bake
Whip up a comforting White Bean and Pesto Bake that’s perfect for busy weeknights. This hearty casserole combines creamy white beans with zesty pesto and juicy cherry tomatoes, all baked to perfection. It’s not only simple to prepare but also a family-friendly meal that everyone will love. With just a handful of pantry staples, you can create a satisfying dish that feels like a warm hug on your plate. Whether it’s a cozy family dinner or a gathering with friends, this bake is sure to impress and become a staple in your recipe rotation.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- 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 more for topping)
- ¼ teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Heat the vegetable broth in the microwave until boiling.
- In an 8×8 baking dish, mix the rice, beans, pesto, salt, and tomatoes.
- Pour the hot broth over the mixture and stir gently.
- Cover with foil and bake for 60-65 minutes.
- Remove foil, check for liquid; if needed, bake uncovered for an additional few minutes.
- Top with panko crumbs and Parmesan cheese, then broil until golden brown.
Nutrition
- Serving Size: 1/6 of the dish (approximately 230g)
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg
Find it online: https://homemademealplan.com/white-bean-and-pesto-bake/