Description
White Bean and Pesto Bake is an easy, comforting vegetarian casserole made with creamy cannellini beans, hearty brown rice, juicy cherry tomatoes, and flavorful basil pesto. Finished with a golden Parmesan and panko topping, this delicious one-dish dinner is perfect for busy weeknights, family meals, and meal prep.
Ingredients
2 cups vegetable broth
1 cup long-grain brown rice, uncooked
1 (15 oz) can cannellini beans, rinsed and drained
1/3 cup basil pesto, plus extra for topping (optional)
1/4 teaspoon salt
2 1/2 cups cherry tomatoes, halved
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
Instructions
Preheat the oven: Preheat your oven to 425°F (220°C).
Heat the broth: Pour the vegetable broth into a microwave-safe container and microwave on high for 4–5 minutes, or until boiling.
Combine the ingredients: In an 8×8-inch baking dish, add the uncooked brown rice, rinsed cannellini beans, basil pesto, salt, and halved cherry tomatoes. Stir until evenly combined.
Add the broth: Carefully pour the hot vegetable broth over the rice and bean mixture. Stir gently to distribute the ingredients.
Cover and bake: Cover the baking dish tightly with aluminum foil. Bake for 65–75 minutes, or until the brown rice is tender and most of the liquid has been absorbed.
Check the casserole: Carefully remove the foil to avoid hot steam. If excess liquid remains, bake uncovered for another 5–10 minutes. If the rice is still firm, add a splash of hot broth, cover, and continue baking until tender.
Add the topping: Sprinkle panko breadcrumbs and grated Parmesan cheese evenly over the casserole.
Broil until golden: Broil for 2–4 minutes, watching closely, until the topping becomes golden brown and crispy.
Serve: Allow the casserole to rest for 5 minutes. Drizzle with additional basil pesto if desired and serve warm.
Notes
Rice: Use uncooked long-grain brown rice. White rice requires different cooking times and liquid measurements.
Beans: Cannellini beans work best, but Great Northern beans or navy beans are suitable substitutes.
Pesto: Homemade or store-bought basil pesto works well.
Vegetarian option: Use pesto and Parmesan-style cheese made without animal rennet.
Extra vegetables: Add baby spinach, roasted peppers, or chopped zucchini for variety.
Crispy topping: Watch the casserole carefully while broiling to prevent burning.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: Freeze individual portions for up to 2–3 months for best quality.
Reheating: Reheat with a splash of vegetable broth until thoroughly hot (165°F).
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 10 mg