Description
White Bean and Pesto Bake is a comforting, creamy casserole that delivers bold flavors with minimal effort. This delightful dish features cannellini beans and vibrant pesto, making it perfect for busy weeknights or family gatherings.
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 extra for topping)
- ¼ teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs for topping
- ¼ cup grated Parmesan cheese for topping
Instructions
- Preheat oven to 375°F.
- Heat vegetable broth in the microwave until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes; mix well.
- Pour hot broth over the mixture; stir to combine.
- Cover tightly with aluminum foil and bake for 60-65 minutes.
- Remove foil; check liquid levels and bake uncovered if necessary for an additional few minutes.
- Top with panko crumbs and Parmesan cheese; broil until golden brown.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 5mg