Description
The White Bean and Pesto Bake is a delightful, creamy casserole that combines the wholesome goodness of cannellini beans with vibrant basil pesto. This quick and nutritious dish is ideal for busy weeknights or gatherings, bringing together rich flavors and healthy ingredients in one easy-to-make bake. With layers of rice, tomatoes, and a cheesy topping, it’s sure to please both vegetarians and meat-lovers alike. Prepare this flavorful bake in no time and enjoy a comforting meal that the whole family will love.
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 (about 2-3 minutes).
- In an 8×8 baking dish, combine rice, rinsed beans, pesto, salt, and tomatoes. Mix well.
- Pour hot broth over the mixture, stir again to combine.
- Cover with aluminum foil and bake for 60-65 minutes.
- After baking, check for liquid; if needed, bake uncovered for an additional 3-4 minutes.
- Sprinkle panko crumbs and Parmesan on top; broil until golden brown.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg