Description
Indulge in the comforting flavors of White Bean and Pesto Bake, a delightful casserole that’s perfect for busy weeknights or family gatherings. This easy-to-make dish features creamy cannellini beans, zesty pesto, and juicy cherry tomatoes, all baked together to create a hearty meal that satisfies both vegetarians and meat-lovers alike. With minimal prep time required, you can enjoy a nutritious meal that highlights wholesome ingredients while delivering on flavor. This recipe is not only versatile but also ideal for meal prep, making it a perfect addition to your dinner rotation.
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 extra for topping)
- ¼ teaspoon salt
- 2 ½ cups cherry tomatoes, halved
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat vegetable broth in the microwave until boiling (about 2-3 minutes).
- In an 8×8 baking dish, mix rice, beans, pesto, salt, and cherry tomatoes.
- Pour hot broth over the mixture and stir gently.
- Cover with aluminum foil and bake for 60-65 minutes.
- Remove foil to check for liquid; if needed, bake uncovered for an additional 3-4 minutes.
- Top with panko and Parmesan, then broil for a few minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/8 of the casserole (approx. 230g)
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg