Description
Experience the comforting warmth of a White Bean and Pesto Bake, a delightful casserole that combines creamy cannellini beans with vibrant pesto and fresh cherry tomatoes. Perfect for busy weeknights, this dish comes together quickly and offers a nutritious option that your family will love. With its rich flavors and satisfying texture, it’s an ideal choice for family dinners, potlucks, or cozy nights in. Plus, cleanup is a breeze with its easy “dump and bake” style. Serve it as a hearty main course or a delightful side dish—either way, it’s sure to impress!
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 the 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, mix rice, beans, pesto, salt, and cherry tomatoes.
- 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; bake uncovered for an additional 3-4 minutes if needed.
- Top with panko crumbs and Parmesan cheese; broil until golden brown.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg