Description
Indulge in the comforting flavors of this White Bean and Pesto Bake, a delightful casserole that marries creamy cannellini beans with vibrant pesto and juicy cherry tomatoes. This dish is perfect for busy weeknights or as a hearty centerpiece for family gatherings. With its quick assembly and wholesome ingredients, it serves as an ideal choice for meal prepping or feeding a crowd. Just combine everything in one baking dish, pop it in the oven, and savor the aromatic results. Whether enjoyed as a main course or a side dish, this easy-to-make bake is sure to please everyone at your table.
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
- Preheat your oven to 375°F (190°C).
- Heat vegetable broth in a microwave-safe bowl until boiling (2–3 minutes).
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes; mix well.
- Pour the hot broth over the mixture and stir to combine.
- Cover the dish tightly with aluminum foil and bake for 60–65 minutes.
- Remove foil carefully; check liquid levels and bake uncovered for an additional 3–4 minutes if needed.
- Top with panko crumbs and Parmesan; broil until golden brown (about 3–5 minutes).
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 322
- Sugar: 2g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 7mg