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White Bean and Pesto Bake

White Bean and Pesto Bake


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  • Author: Cara
  • Total Time: 1 hour 30 minutes
  • Yield: Approximately 6 servings 1x

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

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)
  • 2 ½ cups halved cherry tomatoes
  • ½ cup panko crumbs
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 425°F.
  2. Heat vegetable broth in a microwave-safe bowl until boiling (4-5 minutes).
  3. In an 8×8 baking dish, mix together brown rice, cannellini beans, pesto, salt, and cherry tomatoes.
  4. Pour hot broth over the mixture and stir gently to combine.
  5. Cover tightly with aluminum foil and bake for 65-75 minutes.
  6. Remove foil carefully and check liquid levels; bake uncovered for an additional 5-10 minutes if necessary.
  7. 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