Description
Indulge in the comforting flavors of this White Bean and Pesto Bake, a delightful dish that combines creamy cannellini beans with vibrant pesto and juicy cherry tomatoes. Perfect for busy weeknights or casual gatherings, this one-pan meal comes together in just 10 minutes of prep. The savory aroma fills your kitchen as it bakes, creating a hearty vegetarian casserole that everyone will love. With its rich textures and nutritious ingredients, this recipe is not only easy to make but also packed with protein and healthy fats. Enjoy it straight from the oven or topped with fresh herbs for an extra burst of flavor.
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.
- Heat vegetable broth in a microwave-safe bowl until boiling.
- In an 8×8 baking dish, combine rice, cannellini beans, pesto, salt, and cherry tomatoes; stir well.
- Pour hot broth over the mixture and stir again.
- Cover with aluminum foil and bake for 60-65 minutes.
- Check liquid levels; if needed, bake uncovered for an additional few minutes.
- Sprinkle panko crumbs and Parmesan on top, broil until golden brown.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 340
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 5mg