White Bean and Pesto Bake Recipe

If you’re searching for a comforting, flavor-packed meal that feels like a hug on a plate, look no further than this White Bean and Pesto Bake. With a blend of creamy cannellini beans, nutty brown rice, juicy cherry tomatoes, and a fragrant swirl of pesto under a crispy Parmesan panko topping, this dish brings vibrant Italian-inspired flavors to your dinner table with very little fuss. Simple to prepare, budget-friendly, and loaded with plant-based protein, it’s a favorite for busy weeknights, family meals, or meal prepping your lunches for the week.

Ingredients You’ll Need

This White Bean and Pesto Bake proves that unfussy ingredients can work absolute magic together. Each element plays its own special part, building layers of taste, texture, and color that make every bite irresistible.

• Vegetable Broth: Infuses the rice and beans with rich, savory depth instead of plain water for better flavor.
• Long Grain Brown Rice: Adds wholesome chew and keeps the casserole hearty, plus it holds up perfectly in the bake.
• Cannellini Beans: Creamy and mild, these white beans offer plant-based protein and soak up the pesto beautifully.
• Pesto: The star of the show, pesto brings fresh basil flavor and a garlicky, cheesy punch—try to use homemade or a good store-bought one!
• Salt: Just a pinch brings all the flavors into sharp focus, balancing every layer.
• Cherry Tomatoes: When halved and baked, they become juicy bursts of sweetness and gorgeous color.
• Panko Crumbs: These Japanese-style breadcrumbs create a delightfully crisp topping that contrasts the creamy filling.
• Grated Parmesan Cheese: Melts into the panko, forming a golden, savory crust that you’ll want on everything.

How to Make White Bean and Pesto Bake

Step 1: Preheat and Heat

Begin by setting your oven to 375°F (190°C) so it’s ready for baking magic. Meanwhile, bring your vegetable broth to a hearty simmer or boil—this step helps ensure the rice cooks evenly and everything melds together beautifully.

Step 2: Mix the Base

In a sturdy 8×8-inch baking dish, combine the long grain brown rice, rinsed cannellini beans, pesto, salt, and all those juicy halved cherry tomatoes. Stir well to evenly distribute the pesto and coat every grain and bean. You’ll see flecks of green, pops of red, and the creamy beans—a colorful start!

Step 3: Add Broth and Cover

Carefully pour the hot vegetable broth over your rice and bean mixture and stir gently once more. Tightly cover the baking dish with aluminum foil. This step steams the rice as it cooks, making the casserole moist but not soggy.

Step 4: Bake to Tender Perfection

Slide your dish into the preheated oven and bake for 60 to 65 minutes. The rice will absorb the broth, the tomatoes will roast, and everything will become cozy and flavorful. After an hour, check that the rice is tender. If a bit of liquid remains, bake uncovered for another 3 to 4 minutes to let it evaporate.

Step 5: Top and Broil

Sprinkle the panko crumbs and grated Parmesan evenly across the top of your White Bean and Pesto Bake. Pop the dish under the broiler for 2 to 4 minutes, keeping a close eye as the crust transforms into a golden, crunchy masterpiece. Finish with extra dollops of pesto for vibrant color and fresh flavor if you’d like.

How to Serve White Bean and Pesto Bake

Garnishes

For a restaurant-quality finish, add a few extra spoonfuls of pesto, a sprinkle of freshly chopped basil, or a dusting of extra Parmesan cheese right before serving. A touch of cracked black pepper or a drizzle of good olive oil can also add something special.

Side Dishes

This White Bean and Pesto Bake is satisfying on its own, but it pairs beautifully with a simple green salad tossed in lemony vinaigrette, roasted vegetables like asparagus or broccoli, or even a warm, crusty loaf of bread to mop up every last bit.

Creative Ways to Present

For potlucks or dinner parties, serve the bake straight from its casserole dish alongside a platter of antipasto or charcuterie. Or, for lunchboxes, portion cooled slices into containers and top with a swirl of extra pesto and arugula for a ready-to-go meal that reheats like a dream.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any remaining White Bean and Pesto Bake in an airtight container in the fridge. It keeps beautifully for up to four days, making it perfect for meal prepping and fuss-free lunches.

Freezing

This dish is freezer-friendly! Let it cool completely, then wrap tightly (dish and all) in plastic wrap and foil, or portion into freezer-safe containers. Label with the date and freeze for up to three months for those busy nights when you need a quick, homemade meal.

Reheating

To reheat, simply cover and warm single portions in the microwave, or reheat the whole dish covered in a 350°F oven until heated through. If reheating from frozen, let thaw overnight in the fridge and then bake as above for best results.

FAQs

Can I use a different type of rice for White Bean and Pesto Bake?

Absolutely! While brown rice adds a nutty flavor and toothsome texture, you can swap in white rice for a quicker bake, or even use quinoa for a gluten-free, protein-rich twist. Just keep an eye on the cooking time, as white rice will need less time in the oven.

Is this dish gluten-free?

As written, the only gluten-containing ingredient is the panko topping. You can easily make this White Bean and Pesto Bake gluten-free by using gluten-free panko or other crispy breadcrumbs instead!

Can I add extra vegetables?

Definitely! Stir in a few handfuls of baby spinach, chopped roasted red peppers, zucchini, or even artichoke hearts before baking. The rice base is wonderfully versatile and welcomes just about any vegetable addition.

Should I use homemade or store-bought pesto?

Either works! Homemade pesto tastes incredibly fresh, especially in summer, but a high-quality store-bought version will also shine here. The key is choosing a pesto you love, since it’s the defining flavor of this bake.

What protein can I add to make it heartier?

The cannellini beans offer plenty of plant-based protein, but if you want even more, you can toss in cooked Italian sausage crumbles or grilled chicken for a non-vegetarian option. It’s also delicious as is!

Final Thoughts

If you’re looking for an easy, crowd-pleasing meal that’s equally at home on a busy weeknight or at a weekend potluck, this White Bean and Pesto Bake has you covered. Don’t be surprised if it becomes a staple in your home—one bite, and you’ll find yourself craving that herby, crispy-topped goodness again and again!

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