Description
Elevate your weeknight dinners with this White Bean and Pesto Bake, a delightful casserole that combines rich flavors and wholesome ingredients. This vegetarian-friendly dish features creamy cannellini beans, nutty brown rice, and vibrant cherry tomatoes, all enveloped in a luscious pesto sauce. Perfect for family gatherings or quick meals, this ‘dump and bake’ recipe requires minimal prep time—just 10 minutes! Enjoy the benefits of healthy protein and fiber while savoring every bite of this satisfying main course. Plus, it’s customizable to suit your palate. Whether topped with crunchy panko or paired with a fresh salad, this hearty bake is sure to become a family favorite.
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 oven to 375°F.
- Heat vegetable broth in a microwave-safe bowl for 2-3 minutes until boiling.
- In an 8×8 baking dish, combine rice, rinsed cannellini beans, pesto, salt, and cherry tomatoes.
- Stir well and pour hot broth over the mixture; gently combine.
- Cover tightly with aluminum foil and bake for 60-65 minutes.
- Remove foil to check liquid; if needed, bake uncovered for an additional 3-4 minutes.
- Sprinkle 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: 1/6 of the casserole (approximately 250g)
- Calories: 310
- Sugar: 2g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 10mg