If you are craving a comforting, wholesome dish that feels like a warm hug in every bite, this White Bean and Pesto Bake Recipe is about to become your new favorite weeknight marvel. Bursting with bright cherry tomatoes, creamy cannellini beans, and aromatic pesto, this bake is as much about vibrant flavors as it is about satisfying textures. The brown rice soaks up all those wonderful tastes, creating a dish that’s hearty and nourishing, yet light and fresh. Whether you’re cooking for family or friends, this recipe delivers an effortlessly impressive meal that’ll leave everyone asking for seconds.
Ingredients You’ll Need
Gathering these simple ingredients is the first step to crafting a dish that beautifully balances earthiness, tang, and crunch. Each component plays a vital role, building layers of flavor and adding delightful textures that shine through in every mouthful.
- 2 cups vegetable broth: Provides a savory base that cooks the rice perfectly and infuses moisture into the bake.
- 1 cup long grain brown rice: Adds hearty texture and wholesome goodness with its nutty flavor.
- 1 (15 oz) can cannellini beans, rinsed and drained: Creamy white beans that bring protein and a buttery softness.
- â…“ cup pesto: This basil-packed sauce bursts with herbal brightness and richness.
- 2 ½ cups halved cherry tomatoes: Juicy and sweet, they give vibrant color and freshness throughout the dish.
- ½ cup panko crumbs: Adds a light, crispy topping that contrasts with the tender bake beneath.
- ¼ cup grated Parmesan cheese: Offers a sharp, salty finish that melts and browns beautifully on top.
How to Make White Bean and Pesto Bake Recipe
Step 1: Preheat and Prepare Your Oven
Set your oven to 375°F so it’s hot and ready to work its magic while you prepare the other ingredients. This moderate temperature ensures even cooking without drying out the bake.
Step 2: Heat the Vegetable Broth
Warm the vegetable broth in a microwave-safe bowl until it’s boiling. Using hot broth helps the rice cook evenly in the oven, absorbing all those wonderful flavors.
Step 3: Combine the Ingredients in the Baking Dish
In an 8×8-inch baking dish, toss together the brown rice, rinsed cannellini beans, fragrant pesto, a pinch of salt, and the halved cherry tomatoes. This colorful combination creates the base of your bake, full of freshness and depth.
Step 4: Pour Over the Hot Broth and Stir
Carefully pour the boiling vegetable broth over your mixture and give everything a good stir. This helps distribute the liquid evenly, allowing the rice to cook thoroughly and the beans and tomatoes to meld their flavors beautifully.
Step 5: Cover and Bake
Cover the dish tightly with aluminum foil to keep the steam inside while baking. Place the dish in the oven and let it bake for 60 to 65 minutes, giving the rice time to cook and all the flavors to harmonize.
Step 6: Check Liquid Levels and Continue Baking if Needed
Remove the foil and check if there’s still any liquid left in the dish. If your rice isn’t quite tender or the broth hasn’t fully absorbed, bake uncovered for an additional 5 to 10 minutes. This step ensures the perfect texture—moist but not soggy.
Step 7: Add the Panko and Parmesan Topping and Broil
Sprinkle the panko crumbs and grated Parmesan evenly over the top of the bake. Pop it under the broiler for a few minutes, just until the topping turns golden brown and irresistibly crispy. This final touch adds a beautiful, crunchy contrast to the creamy interior.
How to Serve White Bean and Pesto Bake Recipe
Garnishes
A scattering of fresh basil leaves or a few shavings of Parmesan cheese instantly brightens the presentation and enhances aromatic notes. You can also drizzle a little extra pesto or a squeeze of lemon juice for an extra burst of freshness.
Side Dishes
This bake pairs wonderfully with a crisp green salad to cut through the richness, or roasted vegetables like asparagus or zucchini for a complete and balanced meal. A crusty bread on the side also invites you to scoop up every last bite.
Creative Ways to Present
For a casual family dinner, serve straight from the baking dish right at the table — it’s cozy and inviting. For a special occasion, portion the bake into individual ramekins before topping and broiling, creating elegant, personalized servings that impress without extra fuss.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator. This bake stays fresh for up to 3 days and tastes fantastic reheated as the flavors develop even more.
Freezing
You can freeze the White Bean and Pesto Bake Recipe successfully by placing portions into freezer-safe containers or bags. Freeze for up to 2 months and thaw overnight in the fridge before reheating for a convenient, ready-to-go meal.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to maintain the crispy top as much as possible. Alternatively, reheating in a microwave works well but the topping might lose some crunch, so sprinkle fresh panko if desired.
FAQs
Can I use a different type of rice?
Absolutely! While long grain brown rice is perfect for its texture and nuttiness, you can substitute with white rice or even quinoa; just adjust cooking times and liquid accordingly.
Is this dish vegan?
The White Bean and Pesto Bake Recipe is almost vegan, but the Parmesan cheese is not. To make it fully vegan, simply omit the Parmesan or use a plant-based cheese alternative.
Can I make this recipe gluten-free?
Yes! Use gluten-free panko-style crumbs or crushed gluten-free crackers for the topping to keep the texture without the gluten.
How spicy is the pesto in this bake?
Traditional pesto is mild and aromatic, without any heat. If you enjoy a bit of spice, you can add crushed red pepper flakes to the mix or opt for a spicier pesto variety.
Can I prepare this recipe ahead of time?
You can assemble the dish a few hours in advance and keep it covered in the refrigerator before baking, which makes it convenient for busy days or entertaining guests.
Final Thoughts
This White Bean and Pesto Bake Recipe is a delightful blend of simplicity and flavor that fits seamlessly into any meal rotation. Once you try it, you’ll love how easy it is to make and how satisfying it feels to nourish yourself with wholesome ingredients. Don’t hesitate to invite this cozy, colorful casserole to your dinner table soon—your taste buds will thank you!
Print
White Bean and Pesto Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This White Bean and Pesto Bake is a comforting and flavorful vegetarian casserole combining hearty cannellini beans, nutty pesto, juicy cherry tomatoes, and brown rice. Baked to perfection and finished with a crispy Parmesan and panko crumb topping, this dish is perfect as a wholesome main or side for any meal.
Ingredients
Main Ingredients
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- â…“ cup pesto
- 2 ½ cups halved cherry tomatoes
Topping
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.
- Heat Broth: Heat the vegetable broth in a microwave-safe bowl until it comes to a boil. This ensures the rice will cook properly when combined with the hot liquid.
- Combine Ingredients: In an 8×8-inch baking dish, mix together the brown rice, rinsed cannellini beans, pesto, a pinch of salt, and the halved cherry tomatoes to make a well-distributed base for the bake.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture. Stir gently to combine all ingredients evenly so the rice absorbs the broth during baking.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 60-65 minutes, allowing the rice to cook through.
- Check Liquid and Continue Baking: Carefully remove the foil and check the liquid level. If the mixture is still too wet, bake uncovered for an additional 5-10 minutes to evaporate excess moisture.
- Add Topping and Broil: Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top of the bake. Place under the oven broiler for 3-5 minutes, or until the topping is golden brown and crispy. Keep a close eye to prevent burning.
Notes
- Use vegetable broth for a vegetarian option, or substitute with chicken broth if not vegetarian.
- Rinsing the canned beans reduces sodium and improves taste.
- Feel free to use homemade pesto or your favorite store-bought variety.
- Brown rice requires thorough cooking; boiling the broth beforehand helps speed this up.
- If you do not have panko crumbs, regular breadcrumbs can be used but the texture will be less crispy.
- Broiling time may vary, so watch carefully to avoid burning the topping.
- This dish is best served warm and pairs well with a fresh green salad.
