This White Bean and Pesto Bake is a delightful and effortless casserole that combines the creaminess of white beans with the vibrant flavor of pesto. It’s perfect for busy weeknights, family gatherings, or even meal prep for the week ahead. With minimal effort and maximum taste, this recipe stands out as a comforting dish that everyone will love.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

Pin for later!

Why You’ll Love This Recipe

Quick and Easy: This dish requires just a few minutes to assemble, making it ideal for those hectic evenings.
Flavorful: The blend of creamy cannellini beans and rich pesto creates a deliciously satisfying meal.
Versatile: Perfect as a main dish or side, this bake pairs well with salads or crusty bread.
Healthy Ingredients: Packed with fiber and protein, this recipe is both nutritious and filling.
One-Pan Wonder: Minimal cleanup is needed since everything cooks in one baking dish.

Tools and Preparation

Before starting your White Bean and Pesto Bake, gather your tools for a seamless cooking experience.

Essential Tools and Equipment

8×8 baking dish
Microwave-safe bowl
Mixing spoon
Aluminum foil

Importance of Each Tool

8×8 baking dish: The right size to ensure even cooking while holding all ingredients comfortably.
Microwave-safe bowl: Ideal for heating broth quickly without fussing over the stovetop.

Ingredients

To create this simple White Bean and Pesto Bake, you’ll need the following ingredients:

For the Casserole

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, if desired)
1/4 teaspoon salt
2 ½ cups halved cherry tomatoes

Topping

½ cup panko crumbs
¼ cup grated Parmesan cheese

How to Make White Bean and Pesto Bake

Step 1: Preheat the Oven

Preheat your oven to 375 degrees Fahrenheit. This step ensures that your casserole bakes evenly.

Step 2: Heat the Broth

Heat the vegetable broth in a microwave-safe bowl on high for about 2-3 minutes or until boiling.

Step 3: Combine Ingredients

In an 8×8 baking dish, combine:
1. Long grain brown rice
2. Cannellini beans
3. Pesto
4. Salt
5. Halved cherry tomatoes

Stir well to mix all ingredients thoroughly.

Step 4: Add Hot Broth

Carefully pour the hot vegetable broth over your mixture in the baking dish. Stir gently to combine everything evenly.

Step 5: Bake Covered

Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for about 60-65 minutes.

Step 6: Check Liquid Levels

After baking, remove the foil carefully (watch out for steam). Check if there’s any remaining liquid; if so, bake uncovered for an additional 3-4 minutes until it evaporates.

Step 7: Add Toppings and Broil

Sprinkle panko crumbs and grated Parmesan cheese on top of your bake. Return it to the oven under the broiler for a few minutes until golden brown. If desired, top with extra pesto before serving.

Enjoy your delicious White Bean and Pesto Bake!

How to Serve White Bean and Pesto Bake

Serving your White Bean and Pesto Bake can elevate the meal experience. Here are some creative serving suggestions that will make this dish even more delightful.

With a Fresh Salad

Mixed Greens: A simple salad with arugula, spinach, and cherry tomatoes adds a crunchy freshness.
Caesar Salad: The creamy dressing of a Caesar salad complements the bake’s flavors perfectly.

As a Standalone Dish

Hearty Portion: Enjoy it right out of the oven for a filling meal that stands alone.
Topped with Extra Pesto: Drizzle additional pesto on top for an extra flavor boost.

Accompanied by Bread

Garlic Bread: Serve warm garlic bread on the side for dipping and added texture.
Crusty Baguette: A fresh baguette is perfect for scooping up the casserole’s deliciousness.

Paired with Wine

White Wine: A chilled Sauvignon Blanc pairs nicely, enhancing the dish’s herbaceous notes.
Rosé: A light, dry rosé can bring out the sweetness of the tomatoes in your bake.

How to Perfect White Bean and Pesto Bake

To ensure your White Bean and Pesto Bake turns out perfectly every time, consider these helpful tips.

Use Fresh Ingredients: Fresh tomatoes and homemade pesto can significantly enhance flavor.
Adjust Cooking Time: If using brown rice, check for doneness; you may need to extend baking time slightly.
Experiment with Beans: Try different beans like navy or great northern for varied textures.
Cover Tightly: Ensure you cover the dish tightly with foil to prevent moisture loss during baking.
Broil Carefully: When broiling, keep an eye on the dish to prevent burning; just a few minutes can make a difference.
Let it Rest: Allow the casserole to sit for 5-10 minutes after baking before serving; this helps set the layers.

Best Side Dishes for White Bean and Pesto Bake

Pairing side dishes with your White Bean and Pesto Bake can enhance your meal. Here are some excellent options to consider.

Garlic Roasted Vegetables: A mix of seasonal vegetables drizzled with olive oil and roasted until tender.
Quinoa Salad: Light and fluffy quinoa mixed with cucumbers, bell peppers, and a lemon vinaigrette.
Steamed Broccoli: Simple steamed broccoli adds color and nutrients without overpowering flavors.
Crispy Brussels Sprouts: Tossed in balsamic glaze, they provide a sweet contrast to your savory bake.
Coleslaw: A tangy coleslaw offers crunch and balances the richness of the casserole.
Cornbread Muffins: Sweet cornbread muffins add a comforting touch alongside the main dish.
Roasted Potatoes: Seasoned roasted potatoes provide crispy goodness that complements your bake well.

Common Mistakes to Avoid

When making your White Bean and Pesto Bake, it’s easy to slip up. Here are some common mistakes to keep in mind.

Skipping the rinsing step: Not rinsing the cannellini beans can result in a salty dish. Always rinse and drain canned beans to enhance their flavor.
Ignoring the broth temperature: Using cold vegetable broth can lead to uneven cooking. Heat the broth until boiling for better results.
Not covering the dish tightly: If the baking dish isn’t covered properly, it may dry out. Ensure you cover it tightly with foil to lock in moisture.
Overcrowding with tomatoes: Adding too many cherry tomatoes can make the bake watery. Stick to the recommended amount for perfect texture.
Forgetting about broiling: Skipping the broiling step means missing out on a golden, crispy top. Don’t forget this final touch for added flavor and crunch.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 4 days.
Let it cool completely before sealing.

Freezing White Bean and Pesto Bake

Freeze in a freezer-safe container for up to 3 months.
Make sure to label with the date for easy tracking.

Reheating White Bean and Pesto Bake

Oven: Preheat to 350°F (175°C) and bake for about 20 minutes or until heated through.
Microwave: Heat in a microwave-safe dish, covering loosely, for 2-3 minutes or until hot.
Stovetop: Add a splash of water or broth, stir occasionally over medium heat until warmed through.

Frequently Asked Questions

Here are some common questions about making the White Bean and Pesto Bake.

Can I use different beans in this White Bean and Pesto Bake?

Yes, you can substitute other beans like navy or great northern beans if desired.

How do I customize my White Bean and Pesto Bake?

Feel free to add vegetables such as spinach, zucchini, or bell peppers for extra nutrition.

Is this recipe gluten-free?

The recipe is not gluten-free due to panko crumbs; however, you can use gluten-free breadcrumbs instead.

Can I make this White Bean and Pesto Bake ahead of time?

Absolutely! You can prepare it a day in advance and store it in the refrigerator before baking.

What should I serve with my White Bean and Pesto Bake?

This dish pairs well with a fresh salad or crusty bread for a complete meal.

Final Thoughts

The White Bean and Pesto Bake is not only quick and easy but also offers wonderful versatility. You can customize it by adding your favorite veggies or adjusting spices. Give this recipe a try; it’s perfect for busy weeknights or family gatherings!

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

White Bean and Pesto Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Amanda
Total Time: 1 hour 20 minutes
Yield: Serves approximately 6 people 1x

Print Recipe

Description

Discover the delightful White Bean and Pesto Bake, a comforting casserole that seamlessly blends creamy cannellini beans with vibrant pesto. Perfect for busy weeknights or family gatherings, this dish is quick to prepare and packed with flavor. With just a few simple ingredients and minimal cleanup, you’ll have a nutritious meal that everyone will love. Serve it as a hearty main course or a delicious side, and enjoy its versatility alongside fresh salads or crusty bread. Elevate your dining experience with this easy-to-make recipe that promises satisfaction in every bite.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F.
Heat vegetable broth in a microwave-safe bowl until boiling (about 2-3 minutes).
In an 8×8 baking dish, combine brown rice, cannellini beans, pesto, salt, and halved cherry tomatoes; mix well.
Pour hot broth over the mixture and stir gently.
Cover tightly with aluminum foil and bake for 60-65 minutes.
After baking, check liquid levels; if necessary, bake uncovered for an additional 3-4 minutes.
Sprinkle panko crumbs and Parmesan on top; broil until golden brown (a few minutes).
Serve warm, optionally drizzled with extra pesto.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Main Course
Method: Baking
Cuisine: Italian