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White Bean and Pesto Bake

White Bean and Pesto Bake


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  • Author: Nora
  • Total Time: 1 hour 15 minutes
  • Yield: Serves approximately 6 people 1x

Description

White Bean and Pesto Bake is a comforting, easy-to-make casserole that brings together the creamy richness of white beans with the vibrant flavors of pesto. Perfect for busy weeknights, this dish is a nutritious choice that can be quickly prepared in just a few minutes. With its delightful combination of flavors and textures, it serves well as a family meal or a crowd-pleaser at gatherings.


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 more for topping)
  • ¼ teaspoon salt
  • 2 ½ cups halved cherry tomatoes
  • ½ cup panko crumbs
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat vegetable broth in the microwave until boiling.
  3. In an 8×8 baking dish, combine rice, beans, pesto, salt, and cherry tomatoes. Mix well.
  4. Pour hot vegetable broth over the mixture and stir gently.
  5. Cover with aluminum foil and bake for 60-65 minutes until rice is tender.
  6. If there’s excess liquid after baking, uncover and bake for an additional 3-4 minutes.
  7. Top with panko crumbs and Parmesan cheese, then broil for a few minutes until golden brown.
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 320
  • Sugar: 2g
  • Sodium: 580mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 9g
  • Protein: 12g
  • Cholesterol: 10mg