White Bean and Pesto Bake
Indulge in the comfort of this White Bean and Pesto Bake, a delightful casserole that transforms busy weeknights into moments of joy. With its creamy cannellini beans and zesty pesto, this dish is not only a crowd-pleaser but also a nutritious option for the whole family. Packed with wholesome ingredients like brown rice and fresh cherry tomatoes, it’s as easy as toss-and-bake—just mix everything together and let the oven do the work! Customize it with your favorite vegetables or enjoy it as is; either way, this bake is sure to become a staple at your dinner table.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- â…“ cup pesto (plus extra for topping)
- 1/4 teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Heat vegetable broth in a microwave-safe bowl until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and cherry tomatoes.
- Pour hot broth over the mixture and stir gently.
- Cover with foil and bake for 60-65 minutes.
- Remove foil to check liquid; if necessary, bake uncovered for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil until golden brown.
- Let rest before serving; drizzle with extra pesto if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 10mg
Find it online: https://cookingmasteryhub.com/white-bean-and-pesto-bake/