White Bean and Pesto Bake
White Bean and Pesto Bake is a delightful vegetarian casserole that brings together creamy cannellini beans, zesty pesto, and fresh cherry tomatoes in a warm, comforting dish. Perfect for busy weeknights or gathering with friends, this one-dish meal is not only easy to prepare but also bursting with flavor.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 can (15 oz) cannellini beans, rinsed and drained
- ⅓ cup pesto (plus extra for topping)
- ¼ teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Heat vegetable broth in the microwave until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes; stir well.
- Pour hot broth over the mixture; stir again.
- Cover with aluminum foil and bake for 60-65 minutes until rice is tender.
- Remove foil to check for liquid; bake uncovered for an additional few minutes if needed.
- Top with panko breadcrumbs and Parmesan cheese; broil until golden brown.
Nutrition
- Serving Size: 1/6 of casserole (approx. 200g)
- Calories: 310
- Sugar: 3g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg
Find it online: https://nobakeheaven.com/white-bean-and-pesto-bake/