Description
Indulge in the comforting flavors of this White Bean and Pesto Bake, a quick and nutritious dish perfect for busy weeknights or cozy family dinners. Combining creamy cannellini beans with vibrant pesto and fresh cherry tomatoes, this recipe creates a hearty one-dish meal that is as easy to prepare as it is satisfying. In just 10 minutes of prep time, you’ll have a wholesome casserole ready to bake, making it an ideal choice for families seeking delicious and healthy options. Plus, it’s versatile enough to serve as a main course or side dish, complementing salads and grilled vegetables beautifully. Enjoy the delightful crunch from golden panko topping and the savory richness of Parmesan cheese in every bite!
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)
- ¼ teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Heat vegetable broth in a microwave until boiling (about 2-3 minutes).
- In an 8×8 baking dish, combine rice, drained beans, pesto, salt, and cherry tomatoes; stir well.
- Pour hot broth over the mixture; stir again to combine.
- Cover with aluminum foil and bake for 60-65 minutes.
- Remove foil and check for liquid; if needed, bake uncovered for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil for a few minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg