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
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
Nutrition
- Serving Size: 1/6 of the casserole (approximately 200g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 5mg