White Bean and Pesto Bake
Indulge in the delightful flavors of this White Bean and Pesto Bake, a delicious casserole that comes together effortlessly. Perfect for busy weeknights, this dish combines creamy cannellini beans with vibrant pesto and juicy cherry tomatoes, creating a satisfying and nutritious meal. Whether you’re cooking for your family or entertaining friends, this bake is sure to impress with its rich taste and simple preparation. Enjoy it as a main course or as a side dish at any gathering—the choice is yours!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
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)
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat vegetable broth in a microwave-safe bowl until boiling.
- In an 8×8 baking dish, combine brown rice, beans, pesto, salt, and halved tomatoes; stir well.
- 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; bake uncovered for an additional 3-4 minutes if needed.
- Top with panko crumbs and Parmesan; broil until golden brown.
Nutrition
- Serving Size: 1/6 of the bake (approximately 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 5mg
Find it online: https://allfoodierecipes.com/white-bean-and-pesto-bake/