Description
This White Bean and Pesto Bake is the ultimate comfort food that combines rich flavors with nutritious ingredients in a single dish. Perfect for those busy weeknights or family gatherings, this casserole features creamy cannellini beans mixed with vibrant pesto and juicy cherry tomatoes. With just 10 minutes of prep time, it’s an ideal choice for both novice cooks and seasoned chefs seeking quick meal solutions. Serve it as a hearty main or pair it with a crisp salad for a delightful dining experience.
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 halved cherry tomatoes
- ½ cup panko crumbs (for topping)
- ¼ cup grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the vegetable broth in a microwave-safe bowl until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes; mix well.
- Pour hot broth over the mixture and stir gently.
- Cover tightly with aluminum foil and bake for 60-65 minutes.
- Remove foil and check liquid level; bake uncovered an additional 3-4 minutes if needed.
- Add 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 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 3mg