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White Bean and Pesto Bake

White Bean and Pesto Bake

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If you’re in search of a comforting and satisfying dish that’s both easy to prepare and full of flavor, look no further than this White Bean and Pesto Bake. This delightful casserole features a harmonious blend of creamy cannellini beans, aromatic pesto, and juicy cherry tomatoes, all baked together to create a warm and inviting meal. Perfect for busy weeknights or family gatherings, this dish allows you to simply combine all ingredients in one pan and let the oven do the work. Not only is it quick to make, but its versatility means you can customize it with your favorite vegetables or beans. Prepare to savor every bite of this wholesome baked delight!

Ingredients

Scale
  • 2 cups vegetable broth
  • 1 cup long grain brown rice
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • â…“ cup pesto (plus more for topping, if desired)
  • ¼ teaspoon salt
  • 2 ½ cups halved cherry tomatoes
  • ½ cup panko crumbs
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F.
  2. Heat vegetable broth in the microwave until boiling (about 2-3 minutes).
  3. In an 8×8 baking dish, mix rice, cannellini beans, pesto, salt, and cherry tomatoes.
  4. Pour hot broth over the mixture, stirring gently to combine.
  5. Cover tightly with foil and bake for 60-65 minutes.
  6. Remove foil after baking; check for liquid. If necessary, bake uncovered for another 3-4 minutes.
  7. Sprinkle panko crumbs and Parmesan on top; broil for a few minutes until golden brown.

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