White Bean and Pesto Bake
If you’re craving a dish that combines comfort and convenience, this White Bean and Pesto Bake is your answer. Bursting with flavors from creamy cannellini beans, aromatic pesto, and juicy cherry tomatoes, this casserole is perfect for busy weeknights or gatherings with family and friends. It requires minimal effort—just mix the ingredients in one dish, pop it in the oven, and let it work its magic! Plus, it’s versatile enough to accommodate various preferences, making it a crowd-pleaser. With its delightful aroma and wholesome ingredients, this bake will quickly become a staple in your household.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately six people 1x
- 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
- ¼ teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Heat vegetable broth in the microwave until boiling (about 2-3 minutes).
- In an 8×8 baking dish, combine brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes.
- Pour the hot vegetable broth over the mixture and stir well.
- Cover with foil and bake for 60-65 minutes.
- Check for excess liquid after baking; if needed, return uncovered to bake for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil for a few minutes until golden brown.
- Let rest before serving; drizzle with extra pesto if desired.
Nutrition
- Serving Size: 1/6 of the casserole (approx. 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 10mg
Find it online: https://kitchencreationsblog.com/white-bean-and-pesto-bake/