White Bean and Pesto Bake
If you’re seeking a satisfying and nutritious meal that’s easy to whip up on busy weeknights, look no further than this White Bean and Pesto Bake. This delightful casserole combines creamy cannellini beans, vibrant pesto, and fresh cherry tomatoes baked to perfection. It’s a ‘dump and bake’ dish that requires minimal prep time while delivering maximum flavor. Whether you’re hosting family or just enjoying a quiet night in, this recipe will warm hearts at your dinner table. With its cheesy topping and wholesome ingredients, it’s sure to become a favorite for all ages!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Italian
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 the oven to 375°F.
- Heat vegetable broth in the microwave until boiling (2-3 minutes).
- In an 8×8 baking dish, combine rice, cannellini beans, pesto, salt, and cherry tomatoes; stir well.
- Pour hot vegetable broth over the mixture and stir gently.
- Cover tightly with foil and bake for 60-65 minutes.
- Remove foil, check liquid levels; if needed, bake uncovered for an additional 3-4 minutes.
- Sprinkle panko crumbs and Parmesan on top; broil for a few minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Find it online: https://cookingcornerguide.com/white-bean-and-pesto-bake/