White Bean and Pesto Bake
This White Bean and Pesto Bake is a delightful and easy casserole that brings together the rich flavors of beans and the freshness of pesto. Perfect for busy weeknights or as a crowd-pleasing dish at gatherings, this recipe requires minimal prep time and delivers maximum taste. The creamy texture of the beans combined with the zesty pesto creates a comforting meal that is both satisfying and healthy.
Why You’ll Love This Recipe
- Quick to Prepare: This recipe takes only 10 minutes of prep time, making it an ideal choice for busy evenings.
- One-Dish Wonder: With everything cooked in one baking dish, cleanup is a breeze, leaving you more time to relax.
- Versatile Ingredients: You can easily customize this dish by adding your favorite vegetables or proteins.
- Deliciously Healthy: Packed with fiber and protein from the beans, it’s a nutritious option for any meal.
- Family-Friendly: This dish appeals to both adults and kids, ensuring everyone will enjoy it.
Tools and Preparation
Before diving into this simple yet delicious recipe, gather the necessary tools. Having everything ready will streamline your cooking process.
Essential Tools and Equipment
- 8×8 baking dish
- Microwave-safe bowl
- Stirring spoon
- Aluminum foil
Importance of Each Tool
- 8×8 baking dish: Perfect size for even cooking and easy serving.
- Microwave-safe bowl: Quickly heats your broth for a smoother cooking process.
- Stirring spoon: Ensures all ingredients are well combined for consistent flavor.
- Aluminum foil: Helps retain moisture during baking, resulting in tender rice and beans.
Ingredients
To create this delicious White Bean and Pesto Bake, you will need the following ingredients:
Base Ingredients
- 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, if desired)
- 1/4 teaspoon salt
Toppings
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
How to Make White Bean and Pesto Bake
Step 1: Preheat the Oven
Preheat your oven to 375 degrees Fahrenheit. This ensures that your bake cooks evenly.
Step 2: Heat the Broth
In a microwave-safe bowl, heat the vegetable broth on high for about 2-3 minutes or until it’s boiling. This hot broth helps cook the rice perfectly.
Step 3: Combine Ingredients
In an 8×8 baking dish:
1. Add long grain brown rice.
2. Mix in rinsed cannellini beans.
3. Stir in pesto and salt.
4. Fold in halved cherry tomatoes gently until all ingredients are well combined.
Step 4: Add Broth
Carefully pour the hot vegetable broth over the mixture in the baking dish. Stir again to ensure everything is evenly distributed.
Step 5: Bake Covered
Cover the dish tightly with aluminum foil. Bake in the preheated oven for 60-65 minutes until the rice is tender.
Step 6: Check Liquid Levels
After baking, carefully remove the foil (watch out for steam). Check if there is any remaining liquid; if so, bake uncovered for an additional 3-4 minutes until it evaporates.
Step 7: Add Toppings
Sprinkle panko crumbs and grated Parmesan cheese on top of your bake. Return it to the oven and broil for a few more minutes until golden brown. For extra flavor, add more pesto on top before serving.
Now you’re ready to enjoy this scrumptious White Bean and Pesto Bake, perfect for dinner any night of the week!
How to Serve White Bean and Pesto Bake
This delicious White Bean and Pesto Bake can be served in various ways to enhance its flavor and presentation. Here are some suggestions to elevate your dining experience.
With a Fresh Salad
- Mixed Greens Salad: Toss together arugula, spinach, and fresh herbs with a light vinaigrette for a refreshing contrast.
- Caprese Salad: Layer fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze for a classic pairing.
Topped with Extra Pesto
- Garnish Generously: Add a dollop of pesto on top before serving for an extra burst of flavor.
- Pesto Drizzle: Create a decorative drizzle around the plate for added visual appeal.
Accompanied by Crusty Bread
- Sourdough Bread: Serve slices of warm sourdough for dipping into the bake or wiping up any remaining sauce.
- Garlic Bread: Pair it with garlic bread for a deliciously aromatic side that complements the dish perfectly.
As a Part of a Potluck
- Share with Friends: This dish is perfect for gatherings—easy to transport and serve in larger quantities.
- Individual Portions: Consider baking in individual ramekins for an eye-catching presentation at parties.

How to Perfect White Bean and Pesto Bake
To ensure your White Bean and Pesto Bake comes out perfectly every time, consider these helpful tips.
- Use Fresh Ingredients: Fresh tomatoes and high-quality pesto will enhance the overall flavor of the dish.
- Check Liquid Levels: Make sure there’s enough broth during baking to prevent the rice from drying out—add more if needed.
- Adjust Seasoning: Taste before serving; you can add salt or additional pesto based on preference.
- Broil Carefully: Keep an eye on the bake when broiling to achieve that golden-brown finish without burning.
Best Side Dishes for White Bean and Pesto Bake
Pairing side dishes with your White Bean and Pesto Bake can enhance your meal. Here are some great options.
- Garlic Roasted Vegetables: A mix of seasonal veggies roasted with garlic adds color and nutrition.
- Quinoa Salad: A light quinoa salad with lemon dressing offers a nutty complement to the creamy bake.
- Steamed Asparagus: Crisp-tender asparagus seasoned lightly provides freshness and crunch.
- Couscous Pilaf: Fluffy couscous mixed with herbs makes for a delightful grain side that absorbs flavors well.
- Zucchini Noodles: Lightly sautéed zucchini noodles serve as a low-carb alternative while adding texture.
- Corn on the Cob: Sweet corn brushed with butter makes for a simple yet satisfying side paired with the bake.
Common Mistakes to Avoid
Making the White Bean and Pesto Bake can be simple, but some common mistakes can ruin your dish. Here are a few to watch out for:
- Using cold broth: Always heat your vegetable broth before adding it to the dish. This ensures even cooking and better absorption of flavors.
- Skipping the rinsing: Don’t forget to rinse and drain your cannellini beans! This step removes extra sodium and improves the overall taste.
- Overcrowding the dish: Be mindful of ingredient proportions. Too many tomatoes or rice can lead to uneven cooking and a mushy texture.
- Neglecting to check for liquid: Always check for remaining liquid before broiling. If there’s still broth, you may need a bit more baking time uncovered.
- Not covering tightly with foil: Ensure your foil is wrapped tightly during baking to trap steam, which helps cook the rice evenly.

Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The White Bean and Pesto Bake will keep for up to 3 days in the fridge.
Freezing White Bean and Pesto Bake
- Use freezer-safe containers for storage.
- This dish can be frozen for up to 2 months.
Reheating White Bean and Pesto Bake
- Oven: Preheat at 350°F (175°C) and cover with foil. Heat until warmed through, about 20-25 minutes.
- Microwave: Heat on high for 2-4 minutes. Stir halfway through for even warming.
- Stovetop: Place in a skillet over medium heat with a splash of water. Cook until heated, stirring occasionally.
Frequently Asked Questions
Here are some commonly asked questions about the White Bean and Pesto Bake:
Can I use different beans in this White Bean and Pesto Bake?
Yes, you can use any white beans such as navy or great northern beans if you prefer.
What can I serve with my White Bean and Pesto Bake?
This dish pairs well with a side salad or crusty bread for a complete meal.
Is this recipe suitable for meal prep?
Absolutely! The White Bean and Pesto Bake is perfect for meal prep; just store portions in individual containers.
How can I customize my White Bean and Pesto Bake?
Feel free to add vegetables like spinach or bell peppers to enhance flavor and nutrition.
Can I make this dish vegan?
Yes, simply substitute the Parmesan cheese with a vegan alternative or omit it altogether.
Final Thoughts
The White Bean and Pesto Bake is not only easy to prepare but also offers a comforting meal option that’s full of flavor. You can customize it with various veggies or toppings based on your preferences. Give it a try, and enjoy the delightful taste of this versatile dish!

White Bean and Pesto Bake
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6
Description
White Bean and Pesto Bake is a comforting and flavorful casserole that combines creamy cannellini beans with zesty pesto, creating a wholesome dish perfect for any occasion. This easy-to-make recipe requires just 10 minutes of prep time and can be customized to suit your taste by adding your favorite vegetables or proteins. Ideal for busy weeknights or gatherings, this one-dish wonder is not only delicious but also nutritious, packed with fiber and protein. Enjoy it as a satisfying dinner option that the whole family will love!
Ingredients
- 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)
- 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 a microwave-safe bowl until boiling (about 2-3 minutes).
- In an 8×8 baking dish, combine rice, cannellini beans, pesto, salt, and cherry tomatoes.
- Pour hot broth over the mixture and stir well.
- Cover with aluminum foil and bake for 60-65 minutes until rice is tender.
- If there’s liquid remaining, bake uncovered for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese, then broil until golden.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg