White Bean and Pesto Bake
Discover the delightful simplicity of White Bean and Pesto Bake, a wholesome dish that effortlessly combines creamy cannellini beans, aromatic pesto, and juicy cherry tomatoes. Perfect for busy weeknights or meal prepping, this flavorful casserole is not only easy to assemble but also incredibly satisfying.
- 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 breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the vegetable broth in a microwave-safe bowl until boiling, about 2-3 minutes.
- In an 8×8 baking dish, mix together rice, beans, pesto, salt, and tomatoes.
- Pour the hot broth over the mixture and stir well.
- Cover tightly with aluminum foil and bake for 60-65 minutes.
- After baking, remove the foil and check for excess liquid; bake uncovered for an additional 3-4 minutes if necessary.
- Top with panko breadcrumbs and Parmesan cheese; broil for a few minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 2g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 12mg
Find it online: https://nobakecravings.com/white-bean-and-pesto-bake/