If you’re looking for a cozy, comforting dish that practically makes itself, the White Bean and Pesto Bake is just what you need! This recipe has become a favorite in my home because it’s so simple yet bursting with flavor. Perfect for those busy weeknights or even family gatherings, this casserole is truly a winner. With its creamy beans, vibrant pesto, and juicy tomatoes, every bite feels like a warm hug.

What I love most about this dish is how quickly you can throw it together. Just a little prep and pop it in the oven, and soon you’ll be savoring a hearty meal that everyone will adore!

Why You’ll Love This Recipe

Quick and Easy: This recipe is a true dump and bake delight. Just mix everything together and let the oven do the magic!
Family-Friendly: Packed with wholesome ingredients, this dish pleases both kids and adults alike. It’s hard to resist that cheesy topping!
Make-Ahead Friendly: Prepare it in advance for those busy nights. Simply reheat when you’re ready to serve.
Versatile: Feel free to customize it with your favorite veggies or grains. It adapts beautifully to what you have on hand.
Deliciously Satisfying: With creamy white beans and zesty pesto, each bite is bursting with flavor that will keep you coming back for more.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to make this delightful White Bean and Pesto Bake. You might already have some of these staples in your pantry!

For the Bake

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

For the Topping

½ cup panko crumbs
¼ cup grated Parmesan cheese

Variations

One of the best things about the White Bean and Pesto Bake is its flexibility! Feel free to play around with different flavors and ingredients.

Add More Veggies: Toss in some spinach or bell peppers for extra nutrition.
Swap the Grains: Try quinoa or farro instead of rice for a different texture.
Go Dairy-Free: Omit the Parmesan cheese or use a plant-based alternative for a vegan option.
Spice It Up: Add red pepper flakes or Italian herbs to give your bake an extra kick!

How to Make White Bean and Pesto Bake

Step 1: Preheat Your Oven

First things first—preheat your oven to 375 degrees. This step ensures your bake cooks evenly from the start.

Step 2: Heat the Broth

In a microwave-safe container, heat your vegetable broth on high for about 2-3 minutes until it’s boiling. This hot broth helps cook the rice perfectly as it bakes.

Step 3: Combine Ingredients

In an 8×8 baking dish, combine the long grain brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes. Give everything a good stir to mix those flavors together.

Step 4: Pour Over Broth

Carefully pour your hot vegetable broth over the mixed ingredients in the baking dish. Stir gently again so everything is well combined. This step is crucial as it allows all the ingredients to soak up that delicious flavor while cooking.

Step 5: Cover and Bake

Cover your baking dish tightly with foil to trap in steam. Bake for about 60-65 minutes until the rice is tender and has absorbed most of the liquid.

Step 6: Check for Liquid

Once time’s up, remove the foil carefully—watch out for steam! Check if there’s any remaining liquid; if needed, bake uncovered for another 3-4 minutes until it’s just right.

Step 7: Add Toppings

Sprinkle panko crumbs and grated Parmesan cheese on top of your bake. Return it to the oven and broil for a few more minutes until golden brown. If you like, add more pesto on top before serving!

And there you have it—a scrumptious White Bean and Pesto Bake that’s sure to impress! Enjoy every last bite!

Pro Tips for Making White Bean and Pesto Bake

This recipe is not only easy to prepare but also forgiving, making it perfect for beginner cooks and busy weeknights!

Use homemade pesto: If you have time, making your own pesto can elevate the flavors significantly. Fresh basil, garlic, and nuts create a vibrant sauce that enhances the dish’s overall taste.
Experiment with vegetables: Feel free to add your favorite vegetables or whatever you have on hand. Zucchini, bell peppers, or spinach can add a burst of color and nutrition to your bake.
Adjust the cheese: If you’re looking for a dairy-free option, substitute the Parmesan with a plant-based cheese alternative. This keeps the dish creamy without compromising flavor.
Let it rest: After baking, let the dish sit for about 10 minutes before serving. This resting period allows the flavors to meld together beautifully and makes it easier to serve.
Make it ahead: This casserole can be prepared in advance and stored in the fridge for up to 24 hours before baking. Just cover it tightly with foil and pop it in the oven when you’re ready!

How to Serve White Bean and Pesto Bake

Serving this delicious White Bean and Pesto Bake is all about presentation and complementing its rich flavors. Here are some ideas to make your meal even more delightful.

Garnishes

Fresh basil leaves: A few whole leaves can add a touch of freshness and color atop the warm bake.
Squeeze of lemon juice: A light drizzle of lemon juice right before serving brightens up the dish with a zesty kick.
Toasted pine nuts: Sprinkling some toasted pine nuts over the top adds a delightful crunch and enhances that nutty flavor found in pesto.

Side Dishes

Garlic bread: The crusty texture of garlic bread pairs perfectly with this casserole, allowing you to soak up every last bit of sauce.
Mixed green salad: A light salad with arugula, cherry tomatoes, and a lemon vinaigrette provides a refreshing contrast to the richness of the bake.
Steamed broccoli: The mild flavor of steamed broccoli complements the dish while adding a nutritious element—plus, it’s quick to prepare!
Roasted vegetables: Seasonal roasted veggies like carrots or bell peppers bring extra color and sweetness to your table while balancing out the savory flavors.

With these serving suggestions, your White Bean and Pesto Bake will become an inviting centerpiece for any meal! Enjoy sharing this comforting dish with family and friends.

Make Ahead and Storage

This White Bean and Pesto Bake is perfect for meal prep! It’s easy to whip up, and the flavors only get better as it sits. Here’s how to store and enjoy your leftovers.

Storing Leftovers

Allow the bake to cool completely before storing.
Transfer any leftovers to an airtight container.
Store in the refrigerator for up to 3-4 days.

Freezing

Portion out the bake into freezer-safe containers.
Label with the date and contents for easy identification.
Freeze for up to 2-3 months for optimal freshness.

Reheating

Thaw in the refrigerator overnight before reheating.
To reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 20-25 minutes.
For a quick option, microwave individual portions until heated thoroughly.

FAQs

Here are some common questions about making this delicious dish!

Can I use other beans instead of cannellini beans in the White Bean and Pesto Bake?

Absolutely! You can substitute with other white beans like navy beans or great northern beans. Just make sure they’re rinsed and drained for best results.

How do I make this White Bean and Pesto Bake vegan?

To make it vegan, simply omit the Parmesan cheese or replace it with a plant-based alternative. Nutritional yeast can also add a cheesy flavor without dairy!

Can I use homemade pesto in this recipe?

Yes! Homemade pesto will add a fresh flavor that complements the dish beautifully. Just ensure it’s free from any animal-derived ingredients.

How spicy is this dish?

This recipe is not spicy at all. However, if you like a kick, feel free to add red pepper flakes or hot sauce to your serving!

Is this White Bean and Pesto Bake gluten-free?

To make it gluten-free, simply substitute panko crumbs with gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free!

Final Thoughts

I hope you enjoy making this delightful White Bean and Pesto Bake as much as I do! It’s a comforting dish that brings warmth to any dinner table while being incredibly easy to prepare. Whether you’re meal prepping or looking for a quick weeknight meal, this recipe has got you covered. Enjoy every bite, and happy cooking!

White Bean and Pesto Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Autumn
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: Serves approximately 6 people 1x
Category: Main
Method: Baking
Cuisine: Italian

Print Recipe

Description

Indulge in the comforting flavors of this White Bean and Pesto Bake, a delightful casserole that’s perfect for busy weeknights or family gatherings. Bursting with creamy cannellini beans, vibrant pesto, and juicy tomatoes, this dish is not only easy to prepare but also incredibly satisfying. Just mix your ingredients, pop it in the oven, and you’ll be rewarded with a wholesome meal that everyone will love. With its cheesy topping and customizable options, this recipe encourages creativity while delivering delicious results every time.

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 (190°C).
Heat vegetable broth in a microwave-safe container until boiling (about 2-3 minutes).
In an 8×8 baking dish, combine brown rice, rinsed cannellini beans, pesto, salt, and cherry tomatoes; stir well.
Pour hot broth over the mixture and stir gently until combined.
Cover tightly with foil and bake for 60-65 minutes until rice is tender.
Remove foil, check for remaining liquid; if necessary, bake uncovered for another 3-4 minutes.
Sprinkle panko crumbs and Parmesan on top; broil for a few minutes until golden brown.