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White Bean and Pesto Bake

White Bean and Pesto Bake

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If you’re craving a comforting and nutritious dish that’s sure to please everyone at the table, look no further than this delightful White Bean and Pesto Bake. This easy-to-make casserole combines creamy cannellini beans, vibrant pesto, and juicy cherry tomatoes for a satisfying meal that can be prepared in just minutes. Perfect for busy weeknights or family gatherings, this bake is not only delicious but also packed with wholesome ingredients. With its creamy texture and colorful presentation, it’s a feast for the eyes as well as the palate. Whether enjoyed fresh from the oven or reheated as leftovers, this dish will quickly become a staple in your home.

Ingredients

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  • 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

  1. Preheat your oven to 375 degrees.
  2. Heat vegetable broth in the microwave until boiling.
  3. In an 8×8 baking dish, combine rice, beans, pesto, salt, and cherry tomatoes; stir well.
  4. Pour hot broth over the mixture; stir again to combine.
  5. Cover with foil and bake for 60-65 minutes.
  6. Remove foil; if liquid remains, bake uncovered for an additional 3-4 minutes.
  7. Top with panko crumbs and Parmesan cheese; broil until golden brown.
  8. Serve topped with extra pesto if desired.

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