White Bean and Pesto Bake
If you’re in search of a cozy and satisfying meal that’s both quick to prepare and bursting with flavor, look no further than this White Bean and Pesto Bake. This delightful casserole combines protein-rich cannellini beans, hearty brown rice, and vibrant cherry tomatoes, all enveloped in a fragrant pesto sauce. Perfect for busy weeknights or as a meal prep option, this dish offers warmth and comfort in every bite. With minimal effort, you’ll have a wholesome dinner ready to serve family or friends. Customize it with your favorite vegetables or grains for a personal touch!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Main
- 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 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 (190°C).
- Heat vegetable broth until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes; mix well.
- Pour hot broth over the mixture and stir gently.
- Cover with foil and bake for 60-65 minutes.
- Remove foil; check for liquid, baking uncovered if necessary for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil until golden.
Nutrition
- Serving Size: 1/6 of the bake (approx. 300g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 5mg
Find it online: https://deliciouscookingtips.com/white-bean-and-pesto-bake/