White Bean and Pesto Bake
If you’re in search of a heartwarming dish that can be prepared with minimal effort, the White Bean and Pesto Bake is your answer. This nutritious casserole combines creamy cannellini beans with vibrant pesto and fresh cherry tomatoes, creating a comforting meal that’s both satisfying and healthy. Perfect for busy weeknights or family gatherings, this dish is not just easy to make; it’s also versatile enough to adapt to your pantry staples. With a crunchy panko topping and an aromatic blend of flavors, it promises to delight even the pickiest eaters.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- â…“ cup pesto
- 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 the vegetable broth in the microwave until boiling.
- In an 8×8 baking dish, mix rice, beans, pesto, salt, and tomatoes thoroughly.
- Pour hot broth over the mixture and stir gently.
- Cover tightly with foil and bake for 60-65 minutes.
- Check for remaining liquid; if necessary, bake uncovered for another 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil until golden brown (about 3 minutes).
- Allow resting for 10 minutes before serving.
Nutrition
- Serving Size: 1/6 of the bake (approximately 220g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 10mg
Find it online: https://simpleeatsdaily.com/white-bean-and-pesto-bake/