Description
White Bean and Pesto Bake is a quick and flavorful dish that transforms simple ingredients into a wholesome meal. Perfect for busy weeknights, this casserole combines creamy cannellini beans with vibrant pesto, cherry tomatoes, and brown rice for a satisfying dinner that everyone will love. With minimal prep time and easy-to-follow steps, you can serve this versatile bake as a main dish or a hearty side at gatherings. Enjoy the comforting taste while knowing you’re nourishing your body with protein and fiber-rich ingredients. Whether you’re making it for the family or meal prepping for the week, this recipe will quickly become a favorite.
Ingredients
- 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)
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F.
- Heat vegetable broth in a microwave-safe bowl until boiling (4-5 minutes).
- In an 8×8 baking dish, mix together brown rice, cannellini beans, pesto, salt, and cherry tomatoes.
- Pour hot broth over the mixture and stir gently to combine.
- Cover tightly with aluminum foil and bake for 65-75 minutes.
- Remove foil carefully and check liquid levels; bake uncovered for an additional 5-10 minutes if necessary.
- Top with panko crumbs and Parmesan cheese, then broil until golden brown.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 10mg