White Bean and Pesto Bake
Indulge in the comforting and flavorful White Bean and Pesto Bake, a simple yet satisfying dish perfect for busy weeknights or family gatherings. This one-dish meal combines creamy cannellini beans with zesty pesto and juicy cherry tomatoes, creating a delightful harmony of flavors that everyone will adore. With minimal prep required, just mix your ingredients, bake, and enjoy! It’s not only nutritious but also incredibly versatile—feel free to customize it with your favorite vegetables or alternative beans. Whether served as a main dish or paired with a fresh salad, this hearty casserole is sure to become a staple in your cooking repertoire.
- 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 rinsed and drained cannellini beans
- 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 your oven to 375 degrees.
- Heat vegetable broth until boiling.
- In an 8×8 baking dish, combine rice, cannellini beans, pesto, salt, and cherry tomatoes.
- Pour hot broth over the mixture and stir gently.
- Cover with foil and bake for about 60-65 minutes.
- Remove foil and check for liquid; if needed, bake uncovered for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil briefly until golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 8mg
Find it online: https://raniacooks.com/white-bean-and-pesto-bake/