Description
This White Bean and Pesto Bake is a hearty and flavorful Italian-inspired vegetarian main dish featuring creamy white beans mixed with vibrant basil pesto, garlic, and olive oil, topped with juicy cherry tomatoes and melted mozzarella and Parmesan cheeses. Baked to bubbly perfection with a golden crust, it’s a comforting and easy recipe perfect for a nutritious weeknight dinner or casual entertaining.
Ingredients
Scale
Main Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for even baking.
- Prepare Bean Mixture: In a mixing bowl, combine the drained white beans, basil pesto, minced garlic, olive oil, salt, pepper, and red pepper flakes if using. Stir gently to coat the beans evenly with the flavorful ingredients.
- Assemble in Baking Dish: Transfer the coated bean mixture into a greased baking dish, spreading it out evenly. Scatter the halved cherry tomatoes evenly over the top for a fresh burst of flavor.
- Add Cheese Toppings: Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly across the surface to create a delicious, melty topping.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and the edges are slightly golden brown, indicating it’s hot and ready.
- Rest and Garnish: Remove from the oven and let the bake sit for 5 minutes to settle. Garnish with fresh basil leaves before serving warm for an inviting presentation.
Notes
- For a heartier dish, add cooked spinach or kale to the bean mixture before baking to boost the nutritional value.
- To make a vegan version, substitute the mozzarella and Parmesan cheeses with vegan cheese alternatives or omit the cheese entirely.
- This bake pairs wonderfully with a crisp green salad or crusty bread, perfect for dipping into the flavorful sauce.
- Leftovers can be refrigerated for up to 3 days and reheat well in the oven or microwave.
