Description
White Bean and Pesto Bake is a delicious, hearty casserole that’s perfect for busy weeknights. This quick and easy recipe combines creamy cannellini beans with vibrant pesto, resulting in a comforting dish that everyone will love. The bake is not only versatile—ideal for family dinners or potlucks—but also packed with nutrients, making it a wholesome meal option. Customize it easily by adding your favorite vegetables or proteins, and enjoy the delightful layers of flavor that this recipe offers. With minimal prep time required, you’ll have a satisfying meal ready in no time.
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 (190°C).
- Heat vegetable broth in the microwave until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes; mix well.
- Pour hot broth over the mixture and stir gently.
- Cover with aluminum foil and bake for 60-65 minutes until rice is tender.
- Remove foil; check liquid levels and bake uncovered if needed.
- Sprinkle panko crumbs and Parmesan on top; broil until golden brown.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg