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White Bean and Pesto Bake

White Bean and Pesto Bake


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

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

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