White Bean and Pesto Bake
If you’re in search of a cozy and satisfying dish, look no further than this White Bean and Pesto Bake. Perfect for busy weeknights, this easy casserole combines creamy cannellini beans with fragrant pesto and fresh cherry tomatoes, creating a comforting meal that the whole family will love. Not only is it quick to prepare, but it also offers versatility for various dietary preferences. Bake it ahead of time, serve it warm, and enjoy the delightful aroma that will fill your home!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Dinner
- 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 extra for topping)
- ¼ teaspoon salt
- 2 ½ cups halved cherry tomatoes
- 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.
- In an 8×8 baking dish, mix rice, beans, pesto, salt, and cherry tomatoes.
- Pour hot broth over the mixture and stir well.
- Cover with foil and bake for 60-65 minutes.
- After baking, check liquid levels; if necessary, bake uncovered for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Find it online: https://easycookingblog.com/white-bean-and-pesto-bake/