Description
White Bean and Pesto Bake is the ultimate cozy casserole that brings together the creamy goodness of cannellini beans and the vibrant flavors of fresh pesto. This easy-to-make dish requires minimal prep time, making it a perfect choice for busy weeknights or family gatherings. With its warm, hearty texture and delicious taste, this bake is sure to become a family favorite. Plus, it’s versatile enough to serve as a main course or a delightful side dish. Enjoy it on its own, with a fresh salad, or as a filling in wraps for an easy meal any day of the week.
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 (190°C).
- Heat vegetable broth in a microwave-safe bowl until boiling (about 2-3 minutes).
- In an 8×8 baking dish, combine brown rice, beans, pesto, salt, and cherry tomatoes. Mix well.
- Pour hot broth over the mixture and stir gently.
- Cover with aluminum foil and bake for 60-65 minutes.
- Remove foil and check liquid levels; if needed, bake uncovered for an additional 3-4 minutes.
- Sprinkle with panko crumbs and Parmesan cheese; broil until golden brown.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 5mg