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
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)
- 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