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White Bean and Pesto Bake

White Bean and Pesto Bake

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  • Author: Florence
  • 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: American

Description

Experience the delightful flavors of our White Bean and Pesto Bake, a wholesome dish that’s as satisfying as it is simple to prepare. This casserole combines creamy cannellini beans with vibrant pesto and juicy cherry tomatoes, creating a rich, comforting meal perfect for family dinners or meal prep. With just a handful of ingredients and minimal effort, you can serve up a nutritious option that everyone will love. Whether enjoyed on its own or paired with a fresh salad, this versatile bake is sure to become a staple in your kitchen.


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 breadcrumbs
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 375°F.
  2. Heat vegetable broth in a microwave-safe bowl until boiling (about 2-3 minutes).
  3. In an 8×8 baking dish, combine brown rice, rinsed cannellini beans, pesto, salt, and cherry tomatoes; mix well.
  4. Pour hot broth over the mixture and stir again.
  5. Cover tightly with aluminum foil and bake for 60-65 minutes or until rice is tender.
  6. After baking, check for excess liquid. If needed, return uncovered to bake for an additional 3-4 minutes.
  7. Sprinkle panko breadcrumbs and Parmesan cheese on top, then broil for a few minutes until golden brown.


Nutrition

  • Serving Size: 1/6 of the dish (approximately 200g)
  • Calories: 310
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 10g
  • Protein: 11g
  • Cholesterol: 5mg