White Bean and Pesto Bake

If you’re looking for a cozy, comforting dish that’s as easy to make as it is delicious, then you’ll love this White Bean and Pesto Bake! This recipe has quickly become a favorite in my kitchen. It’s the kind of meal that brings everyone together, perfect for those busy weeknights when you want something hearty without spending hours in the kitchen. Plus, it’s great for family gatherings – everyone will be asking for seconds!

The best part? You can whip it up in just a few minutes. Just dump everything into a baking dish, pop it in the oven, and relax while it cooks. Trust me; this dish is sure to become a staple in your home!

Why You’ll Love This Recipe

• Quick and Easy: This is truly a dump and bake recipe that takes only 10 minutes to prepare.
• Family-Friendly: Packed with flavors everyone loves, it’s perfect for picky eaters and more adventurous palates alike.
• Make Ahead Option: You can prepare it earlier in the day and simply bake it when you’re ready to eat.
• Wholesome Ingredients: Made with simple, nutritious ingredients that are good for you without sacrificing taste.
• Versatile Dish: It pairs wonderfully with a salad or can be enjoyed on its own.

Ingredients You’ll Need

Gathering these simple ingredients is half the fun! They’re all wholesome and easily accessible, making this recipe not only tasty but also convenient.

For the Bake

• 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, if desired)
• 1/4 teaspoon salt
• 2 ½ cups halved cherry tomatoes

For the Topping

• ½ cup panko crumbs
• ¼ cup grated Parmesan cheese

Variations

One of the things I love about this recipe is how flexible it is! Feel free to get creative based on what you have on hand or your personal preferences.

• Add Some Greens: Toss in some spinach or kale before baking for an extra boost of nutrition.
• Change Up the Beans: If you prefer another type of bean, like black beans or kidney beans, go ahead!
• Try Different Grains: Substitute brown rice with quinoa or farro for a different texture.
• Make It Vegan: Just omit the Parmesan cheese or use a dairy-free alternative to keep it plant-based.

How to Make White Bean and Pesto Bake

Step 1: Preheat Your Oven

Preheat your oven to 375 degrees Fahrenheit. This ensures your dish will cook evenly from the start.

Step 2: Heat the Broth

In a microwave-safe container, heat the vegetable broth on high for about 2-3 minutes until boiling. Using hot broth helps to cook the rice more effectively during baking.

Step 3: Combine Ingredients

In an 8×8 baking dish, combine the rice, cannellini beans, pesto, salt, and halved cherry tomatoes. Stir everything well so that each ingredient gets coated with pesto goodness.

Step 4: Pour Broth Over Mixture

Carefully pour the hot broth over your mixture in the baking dish. Take your time stirring to ensure everything is well combined; this step is crucial for even cooking.

Step 5: Bake Covered

Cover your dish tightly with foil and bake for 60-65 minutes. This allows all those flavors to meld together beautifully while keeping moisture locked in!

Step 6: Check Liquid Levels

Once time’s up, remove the foil carefully (watch out for that hot steam!). If there’s still liquid left at the bottom, return it uncovered to bake for an additional 3-4 minutes until evaporated.

Step 7: Add Toppings and Broil

Sprinkle panko crumbs and grated Parmesan cheese over the top before returning it to the oven. Broil for just a few more minutes until golden brown – this adds such a delightful crunch! If you’d like more flavor on top, drizzle some extra pesto before serving.

And there you have it – a delicious White Bean and Pesto Bake ready to enjoy! Serve it warm and watch as your loved ones dig in happily.

Pro Tips for Making White Bean and Pesto Bake

This recipe is already a breeze to make, but here are some pro tips to help you achieve the perfect bake every time!

• Use fresh pesto for maximum flavor: If you can, opt for homemade pesto or a high-quality store-bought version. Fresh pesto brings an aromatic richness that enhances the overall dish.

• Rinse your beans thoroughly: Rinsing the cannellini beans not only helps reduce sodium but also removes any canning liquid that might alter the texture of your bake. This ensures a clean and vibrant taste.

• Experiment with different veggies: Feel free to mix in other vegetables like spinach, zucchini, or bell peppers. They add color and additional nutrients, making this dish even heartier.

• Let it rest before serving: Allowing the casserole to sit for about 5-10 minutes after baking lets the flavors meld together beautifully. This small step makes a big difference in taste!

• Adjust the seasoning to your liking: Tastes vary, so don’t hesitate to tweak the salt or add some crushed red pepper flakes for a little heat. Tailoring it to your preference will make it even more enjoyable.

How to Serve White Bean and Pesto Bake

Serving this delightful White Bean and Pesto Bake is as easy as it is delicious! With its colorful presentation and comforting aroma, it’s sure to impress family and friends at the dinner table.

Garnishes

• Fresh basil leaves: A sprinkle of freshly torn basil adds a burst of color and freshness that complements the flavors beautifully.
• Cherry tomato halves: A few extra halved cherry tomatoes on top not only enhance the visual appeal but also provide a juicy pop with each bite.
• A drizzle of olive oil: A light drizzle of high-quality olive oil just before serving can elevate the dish with added richness.

Side Dishes

• Simple green salad: A light mixed greens salad dressed with lemon vinaigrette provides a refreshing contrast to the hearty bake.
• Garlic bread: Crispy garlic bread is perfect for scooping up every last bite of this scrumptious casserole while adding an irresistible crunch.
• Steamed broccoli: Bright green steamed broccoli offers a nutritious side that balances out the meal with its natural flavors and vibrant color.
• Roasted vegetables: Roasted seasonal veggies such as carrots, bell peppers, or zucchini bring warmth and sweetness, complementing the savory elements of your bake.

Enjoy creating this comforting dish with these serving suggestions! You’ll find that it’s not just easy to prepare, but also wonderfully satisfying when paired with these accompaniments. Happy cooking!

Make Ahead and Storage

This White Bean and Pesto Bake is perfect for meal prep! You can easily prepare it ahead of time and enjoy leftovers throughout the week.

Storing Leftovers

• Allow the bake to cool completely before storing.
• Transfer any leftovers to an airtight container.
• Refrigerate for up to 4 days.

Freezing

• Let the dish cool completely after baking.
• Portion it into freezer-safe containers or bags.
• Freeze for up to 3 months. Just remember to label with the date!

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in the oven at 350 degrees until warmed through, about 20-25 minutes.
• Alternatively, reheat in the microwave on medium power until hot.

FAQs

Here are some common questions you might have about this recipe:

Can I use different beans in the White Bean and Pesto Bake?

Absolutely! While cannellini beans work beautifully, you can swap them out for other varieties like navy or great northern beans based on your preference.

Is there a vegan alternative for Parmesan cheese in this White Bean and Pesto Bake?

Yes! You can use nutritional yeast or a store-bought vegan Parmesan cheese to keep it plant-based without compromising flavor.

How can I make this recipe gluten-free?

To make the White Bean and Pesto Bake gluten-free, simply substitute regular panko crumbs with gluten-free panko.

Final Thoughts

I hope you find joy in making this White Bean and Pesto Bake as much as I do! This dish brings together simple ingredients that create a comforting meal for any occasion. Whether you’re prepping for a busy week or enjoying a cozy dinner, this recipe is sure to delight. Happy cooking, and I’d love to hear how yours turned out!