Description
White Bean and Pesto Bake is a comforting casserole that combines the creamy goodness of white beans with the vibrant flavors of pesto. This easy ‘dump and bake’ dish is perfect for busy weeknights or casual gatherings, requiring just 10 minutes of prep time. The rich taste and nutritious ingredients make it a hit with families, while its versatility allows it to be served as either a main course or a delightful side. Topped with crispy panko crumbs and Parmesan cheese, this baked dish ensures every bite is packed with flavor, making it an instant favorite in any household.
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 oven to 375°F.
- 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 hot broth over the mixture and stir gently.
- Cover tightly with aluminum foil and bake for 60-65 minutes or until rice is tender.
- Remove foil, check liquid levels; if needed, bake uncovered for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan; broil until golden brown.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of casserole (approximately 200g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 5mg