Go Back
–+ servings

White Bean and Pesto Bake

A comforting casserole packed with flavor, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 cups Vegetable Broth Use low-sodium broth for better control over salt levels.
  • 1 cup Long Grain Brown Rice Provides a nutritious base full of fiber.
  • 1 15 oz can Cannellini Beans Rinsed and drained, adds creaminess and protein.
  • ⅓ cup Pesto Fresh or store-bought, gives vibrant flavor.
  • ¼ teaspoon Salt Enhances all the flavors.
  • 2 ½ cups Halved Cherry Tomatoes Adds freshness and color.
  • ½ cup Panko Crumbs For a crunchy topping.
  • ¼ cup Grated Parmesan Cheese Adds richness and depth.

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Heat the vegetable broth in a microwave-safe container on high for 4-5 minutes until boiling.
  3. In an 8×8 baking dish, mix together the rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes thoroughly.
  4. Carefully pour the hot vegetable broth over the combined ingredients and gently stir to combine.
  5. Cover the baking dish tightly with aluminum foil and bake for 65-75 minutes until the rice is tender.
  6. Remove the foil and check for any remaining liquid; if necessary, bake uncovered for an additional 5-10 minutes. Sprinkle panko crumbs and grated Parmesan cheese on top before broiling until golden brown.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

Tried this recipe?

Let us know how it was!