White Bean and Pesto Bake
Looking for a comforting, wholesome dish that’s perfect for busy weeknights? This White Bean and Pesto Bake is your answer! With its creamy cannellini beans, vibrant pesto, and a crispy topping, this easy casserole comes together effortlessly. Just combine the ingredients in a baking dish, pop it in the oven, and let it transform into a delightful meal that the whole family will love. Ideal for leftovers and meal prep, this dish is not only nutritious but also bursting with flavor.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
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 extra for topping)
- ¼ teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Heat vegetable broth in the microwave until boiling.
- In an 8×8 baking dish, mix rice, beans, pesto, salt, and tomatoes.
- Pour the hot broth over the mixture and stir gently.
- Cover with foil and bake for 60-65 minutes.
- Remove foil, check for liquid, and bake uncovered for another 3-4 minutes if needed.
- Top with panko crumbs and Parmesan cheese; broil until golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 10mg
Find it online: https://lilrecipe.com/white-bean-and-pesto-bake/