Description
White Bean and Pesto Bake is a warm, comforting casserole that combines creamy white beans, zesty pesto, and juicy cherry tomatoes into a satisfying meal. Perfect for busy weeknights, this easy “dump-and-bake” dish requires minimal prep time and uses just one baking dish, making cleanup a breeze. Packed with plant-based protein and vibrant flavors, it’s an excellent choice for family dinners or meal prep. Customize it with your favorite vegetables or proteins for added variety. Enjoy this simple yet delicious vegetarian bake any night of the week!
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)
- 1/4 teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F.
- Heat the vegetable broth until boiling in a microwave-safe bowl (about 2-3 minutes).
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and cherry tomatoes; stir well.
- Pour hot broth over the mixture and stir gently.
- Cover with aluminum foil and bake for 60-65 minutes.
- Remove foil, check for liquid; if necessary, bake uncovered for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil until golden brown.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of the bake (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 470mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 6mg