If you’re looking for a cozy, comforting meal that comes together in a snap, then this White Bean and Pesto Bake is just what you need! This dish has become a staple in my home because it’s so easy to prepare. You can simply dump the ingredients into a baking dish, pop it in the oven, and in no time, you’ll have a delicious meal that warms the heart. Whether it’s a busy weeknight or a casual family gathering, this bake is always a hit.

The beauty of this recipe lies not only in its simplicity but also in its vibrant flavors. The creamy cannellini beans combined with fresh pesto and juicy cherry tomatoes create a delightful harmony that everyone will love. Plus, it’s packed with wholesome ingredients that make it as nourishing as it is tasty!

Why You’ll Love This Recipe

Super Easy to Prepare: With just a few minutes of prep time, you can get this dish into the oven without any fuss.
Family-Friendly: Kids and adults alike will enjoy the comforting flavors and textures of this bake.
Perfect for Meal Prep: Make it ahead of time and store leftovers for quick lunches or dinners throughout the week.
Customizable: Feel free to swap out ingredients based on what you have on hand or your personal preferences.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to bring this dish to life. Each component plays an important role in creating that beautiful blend of flavors. Here’s what you’ll need:

For the Bake

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, if desired)
¼ teaspoon salt
2 ½ cups halved cherry tomatoes

For the Topping

½ cup panko crumbs
¼ cup grated Parmesan cheese

Variations

One of the best things about this White Bean and Pesto Bake is its flexibility. You can easily adapt it to suit your tastes or what you have available at home. Here are some fun variations to consider:

Add Some Greens: Toss in some fresh spinach or kale before baking for added nutrients.
Change Up the Beans: Swap out cannellini beans for chickpeas or black beans for a different flavor profile.
Make It Vegan: Simply omit the Parmesan cheese or use a plant-based alternative to keep it dairy-free.
Spice It Up: Add red pepper flakes or Italian seasoning for an extra kick!

How to Make White Bean and Pesto Bake

Step 1: Preheat Your Oven

First things first—preheat your oven to 375 degrees Fahrenheit. This ensures that your bake cooks evenly from the start.

Step 2: Heat the Broth

Next, heat your vegetable broth in the microwave on high for about 2-3 minutes until boiling. Hot broth helps cook the rice perfectly while baking.

Step 3: Combine Ingredients

In an 8×8 baking dish, combine the rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes. Stir well so all ingredients are evenly mixed.

Step 4: Add Broth

Carefully pour the hot broth over your mixture. Stir again to ensure everything is combined nicely. This step is crucial as it adds moisture needed for cooking the rice.

Step 5: Bake It Up

Cover your dish tightly with foil and bake in the preheated oven for 60-65 minutes. The foil helps trap steam which cooks everything thoroughly while keeping it nice and moist.

Step 6: Check for Liquid

After baking time is up, carefully remove the foil (watch out for hot steam!). Check if there’s any remaining liquid; if so, bake uncovered for another 3-4 minutes until it’s evaporated.

Step 7: Add Toppings and Broil

Sprinkle panko crumbs and grated Parmesan on top of your dish. Return it to the oven and broil for just a few minutes until golden brown—this step adds such lovely texture! If you like, top with additional pesto before serving.

And there you have it—a delicious White Bean and Pesto Bake that’s sure to impress!

Pro Tips for Making White Bean and Pesto Bake

This white bean and pesto bake is not only simple but also a great dish to adapt based on your preferences. Here are some pro tips to make your casserole even more delightful!

Use homemade pesto: If you have the time, making your own pesto can elevate the flavors of this dish. Homemade pesto tends to be fresher and allows you to customize ingredients like nuts or herbs to suit your taste.
Add veggies for nutrition: Feel free to toss in some chopped spinach or zucchini in addition to the cherry tomatoes. This will not only boost the nutritional value but also add delicious texture and flavor to your bake.
Experiment with different beans: While cannellini beans work beautifully, you can try other types of beans like chickpeas or navy beans. Each will bring a unique taste and texture, so feel free to experiment!
Adjust the seasoning: Taste before baking! The combination of pesto and broth can vary in saltiness, so adjust the salt according to your preference for a more balanced flavor.
Make it ahead of time: This dish can be assembled in advance. Just cover it tightly and store it in the fridge until you’re ready to bake. This makes weeknight dinners even easier!

How to Serve White Bean and Pesto Bake

Serving this dish is all about enhancing its vibrant flavors and making it visually appealing. Here are some ideas for presenting your white bean and pesto bake that will impress family and friends!

Garnishes

Fresh basil leaves: A sprinkle of fresh basil on top adds a pop of color and a burst of aromatic flavor that complements the pesto beautifully.
Lemon zest: Grating a bit of lemon zest over the baked casserole just before serving brings brightness that balances out the richness of the cheese.
Cracked black pepper: A few turns of freshly cracked black pepper not only enhances the flavors but also adds a nice visual contrast.

Side Dishes

Mixed green salad: A light salad with a tangy vinaigrette pairs perfectly with this hearty bake, providing freshness and crunch that contrasts well with the creamy texture.
Garlic bread: Crunchy garlic bread is an excellent side that adds comfort to your meal. It’s perfect for dipping into any leftover sauce from the casserole!
Steamed broccoli: Lightly steamed broccoli adds a nutritious touch while its bright green color makes for an inviting plate presentation.
Roasted vegetables: Seasoned roasted carrots, bell peppers, or Brussels sprouts add depth and flavor complexity that rounds out your meal beautifully.

Now you’re all set to enjoy this scrumptious white bean and pesto bake! Whether it’s for a cozy dinner at home or a gathering with friends, this recipe is sure to be a hit!

Make Ahead and Storage

This White Bean and Pesto Bake is not only delicious but also fantastic for meal prep! You can easily make it ahead of time, store leftovers, or even freeze portions for busy days. Here’s how to handle your leftovers like a pro:

Storing Leftovers

Allow the dish to cool completely before storing.
Transfer leftovers to an airtight container.
Refrigerate for up to 3-4 days.

Freezing

Let the bake cool completely before freezing.
Cut into portions and wrap each piece tightly in plastic wrap.
Place wrapped portions in a freezer-safe bag or container. Freeze for up to 2-3 months.

Reheating

For best results, thaw in the refrigerator overnight before reheating.
Reheat in the oven at 350°F (175°C) until warmed through (about 20-25 minutes).
Alternatively, microwave individual servings on medium heat until hot.

FAQs

Here are some common questions about this delightful White Bean and Pesto Bake!

Can I use different beans in the White Bean and Pesto Bake?

Absolutely! While cannellini beans work beautifully, you can substitute other beans like great northern or navy beans without any issues.

How do I make my own pesto for the White Bean and Pesto Bake?

Making your own pesto is easy! Blend fresh basil, garlic, nuts (like pine nuts or walnuts), olive oil, and nutritional yeast or cheese until smooth. Adjust seasoning to taste!

Is the White Bean and Pesto Bake suitable for vegetarian diets?

Yes! This recipe is perfect for vegetarians as it contains no meat products. It’s hearty, nutritious, and packed with flavor!

Final Thoughts

I hope you find joy in making this White Bean and Pesto Bake! It’s a comforting dish that brings warmth to any dinner table, perfect for sharing with family or enjoying as leftovers. I can’t wait for you to give it a try—happy cooking!

White Bean and Pesto Bake

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Author: Madison
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: Serves approximately six
Category: Main
Method: Baking
Cuisine: Italian

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Description

Looking for a comforting yet simple meal? This White Bean and Pesto Bake is your answer! Combining creamy cannellini beans with vibrant pesto and juicy cherry tomatoes, this dish is not only easy to prepare but also bursting with flavor. Perfect for busy weeknights or casual family gatherings, it can be made ahead of time and stored for quick meals. With its customizable ingredients, you can make it your own with added greens or different beans.

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

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Instructions

Preheat your oven to 375°F (190°C).
Heat vegetable broth in the microwave until boiling (about 2-3 minutes).
In an 8×8 baking dish, combine rice, rinsed cannellini beans, pesto, salt, and cherry tomatoes; stir well.
Pour hot broth over the mixture and stir again.
Cover with foil and bake for 60-65 minutes.
After baking, check for remaining liquid; if present, bake uncovered for another 3-4 minutes.
Top with panko crumbs and Parmesan; broil until golden brown (about a few minutes).