Bursting with vibrant flavors and weeknight practicality, the White Bean and Pesto Bake is your new go-to comfort food that doesn’t sacrifice wholesomeness for convenience. Ready in just over an hour, with almost all of that time hands-off in the oven, this cozy vegetarian bake layers creamy cannellini beans with aromatic pesto, hearty rice, and bright cherry tomatoes beneath a golden, cheesy panko topping. If you’re longing for an easy, bake-and-forget dinner with big Mediterranean-inspired payoff, this White Bean and Pesto Bake is about to become a beloved fixture in your meal rotation.
Ingredients You’ll Need
With just a handful of everyday ingredients, this recipe is a fantastic example of how simple can also mean deeply satisfying. Each element in the White Bean and Pesto Bake works together to bring you a balance of savory, fresh, and crunchy that’s as pretty as it is delicious.
- Vegetable broth: Gives the rice just the right creamy texture and infuses the bake with savory depth.
- Long grain brown rice: Adds nutty flavor and hearty, chewy substance to the casserole—don’t substitute for quick-cooking rice here!
- Cannellini beans: Their buttery texture and mild taste make them perfect for soaking up the pesto and broth.
- Pesto: The star flavor punch; use your favorite store-bought or homemade for herbaceous, garlicky goodness in every bite.
- Salt: Just a touch to highlight all the other flavors—taste and adjust if your pesto is especially salty.
- Cherry tomatoes: Halved, these add juicy pockets of sweetness and a pop of color that brighten the dish.
- Panko crumbs: These Japanese-style breadcrumbs make for the crispiest, most irresistible crust.
- Grated Parmesan cheese: For rich, salty, umami magic; vegan Parmesan works too if you’d like to keep it dairy-free.
How to Make White Bean and Pesto Bake
Step 1: Bring the Broth to a Boil
Start by getting your vegetable broth piping hot. Microwave it for two to three minutes until it’s bubbling vigorously. This helps jumpstart the rice cooking right from the get-go, ensuring the White Bean and Pesto Bake comes out perfectly tender and not at all mushy.
Step 2: Mix the Main Ingredients
Grab your favorite 8×8 baking dish and toss in the long grain brown rice, rinsed cannellini beans, vibrant pesto, salt, and the halved cherry tomatoes. Give everything a nice, thorough stir so the rice and beans are coated with pesto and the tomatoes are evenly distributed for color and flavor in every slice.
Step 3: Add Hot Broth and Combine
Very carefully, pour your hot vegetable broth over the mixture in the baking dish. Stir one more time to make sure everything’s snuggled together and ready to cook evenly. This is the secret to that ultra-creamy, cohesive texture that makes White Bean and Pesto Bake so reliable.
Step 4: Cover and Bake
Cover the baking dish tightly with foil—don’t skip this step, as it traps all the steamy goodness needed for the rice to cook up perfectly. Slide the pan into your preheated 375-degree oven, and let it bake for 60 to 65 minutes. This is your time to relax (or get things done!), knowing something delicious is happening in your kitchen.
Step 5: Finish the Top Under the Broiler
Carefully remove the foil—watch out for a big gust of steam! Take a peek to see if there’s any extra liquid around the edges. If so, pop the dish back into the oven uncovered for three or four minutes to help it evaporate. Then, sprinkle the panko crumbs and Parmesan cheese all over the top and return your White Bean and Pesto Bake to the oven under the broiler. Just a few minutes gives you a perfectly golden, irresistibly crisp topping. Add a little more pesto on top if you’re in the mood for extra brightness!
How to Serve White Bean and Pesto Bake
Garnishes
Nothing beats a little flourish on a bubbling dinner bake, and your White Bean and Pesto Bake is no exception. A drizzle of fresh pesto, a scattering of extra grated Parmesan, or a handful of roughly chopped basil right before serving turns this casserole into a showstopper. Since pesto is already packed with basil and olive oil, even a spoonful on top just before eating will wake up all the herb flavors.
Side Dishes
This dish is a complete meal, but if you’re building out your table, a lightly dressed arugula or spinach salad, garlic bread, or lemon roasted asparagus are excellent accompaniments. They add freshness and crunch that pair beautifully with the creamy texture of White Bean and Pesto Bake. For a heartier crowd, serve alongside a big antipasto platter, and you’ve got a party in the making.
Creative Ways to Present
If you’re serving this for company or want to elevate dinner a bit, spoon portions into individual oven-safe ramekins and broil just before serving for adorable, personal-size bakes. Or, try topping each serving with a fried egg for a protein-boosted brunch. For picnics or potlucks, bake and slice the White Bean and Pesto Bake into squares, then serve room temperature as a hand-held snack.
Make Ahead and Storage
Storing Leftovers
The White Bean and Pesto Bake stores beautifully, making it a favorite for quick lunches or second-night dinners. Simply let it cool completely, then transfer to an airtight container and refrigerate for up to four days. The flavors even deepen overnight, making leftovers a treat!
Freezing
Want to make life even easier? Let the bake cool completely, then wrap tightly (either the whole pan or in individual portions) before storing in the freezer. It will keep happily for about two months. Just remember to let it thaw overnight in the fridge before reheating.
Reheating
To reheat, place the portion you want in an oven-safe dish, cover with foil, and warm in a 350-degree oven until heated through—usually about 20 minutes for larger portions. Or, reheat individual servings in the microwave, covered with a damp paper towel to keep the rice moist.
FAQs
Can I use white rice or quinoa instead of brown rice?
Brown rice holds up best in the oven and ensures your White Bean and Pesto Bake cooks evenly with no mushy results. If you swap for white rice or quinoa, reduce the baking time by about 20 minutes and check often for doneness.
What’s the best kind of pesto to use?
Use a pesto you really love, since it’s such a central flavor! Traditional basil pesto is classic, but sun-dried tomato or kale pesto add their own twist. Homemade or high-quality store-bought both work well for this bake.
Can I make White Bean and Pesto Bake vegan?
Absolutely! Use vegan pesto (check the jar for cheese), and substitute nutritional yeast or your favorite plant-based Parmesan for the cheese topping. The White Bean and Pesto Bake’s rich beans and vibrant tomatoes are totally tempting even without dairy.
Can I add other vegetables?
Of course! Chopped spinach, zucchini, or roasted red peppers work especially well in this bake, but make sure not to overload the dish, as extra veggies can affect the rice cooking time and texture.
Do I have to broil at the end?
Broiling gives the topping that irresistible golden crunch, but if you’re short on time (or don’t have a broiler), simply bake uncovered for the last 5–7 minutes to help the cheese and panko brown up.
Final Thoughts
If you’re looking for an effortless, deeply comforting meal, White Bean and Pesto Bake deserves a spot in your kitchen lineup. It’s the kind of dish you’ll turn to for weeknights, meal prep, or anytime you crave cozy flavors with minimal fuss. Give it a try—this might just become your favorite way to do dinner!
Print
White Bean and Pesto Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 cups
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
This simple white bean and pesto bake is a great “dump and bake” casserole that only takes a few minutes to assemble. It’s perfect for a busy weeknight meal!
Ingredients
Vegetable Broth:
2 cups
Long Grain Brown Rice:
1 cup
Cannellini Beans (rinsed and drained):
1 (15 oz) can
Pesto:
1/3 cup (plus more for topping, if desired)
Salt:
1/4 teaspoon
Cherry Tomatoes (halved):
2 1/2 cups
Panko Crumbs:
1/2 cup
Grated Parmesan Cheese:
1/4 cup
Instructions
- Preheat the oven to 375 degrees. Heat the vegetable broth in the microwave on high for 2-3 minutes or until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.
- Carefully pour the hot broth over the ingredients and stir to combine.
- Cover the dish tightly with foil and bake for 60-65 minutes.
- Remove the foil carefully and check for any remaining liquid. If needed, bake uncovered for an additional 3-4 minutes until the liquid evaporates.
- Sprinkle the panko crumbs and Parmesan cheese on top and return it to the oven. Broil for a few more minutes until golden brown. Top with additional pesto, if desired.
