Why You’ll Love This Recipe

This recipe is ideal for anyone looking for a flavorful, vegetarian dish that’s both simple and satisfying. The combination of white beans, rice, and pesto creates a creamy, savory base, while the cherry tomatoes add a burst of freshness. Topped with crunchy panko breadcrumbs and Parmesan, it’s a well-rounded meal that is both filling and full of flavor. Plus, the “dump and bake” style makes it an effortless choice for busy evenings!

White Bean and Pesto Bake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups vegetable broth
1 cup long grain brown rice
1 (15 oz) can cannellini beans, rinsed and drained
1/3 cup pesto (plus more for topping, if desired)
1/4 teaspoon salt
2 1/2 cups halved cherry tomatoes
1/2 cup panko crumbs
1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 375°F (190°C).
Heat the vegetable broth in the microwave on high for 2-3 minutes, or until boiling.
In an 8×8 baking dish, combine the rice, beans, pesto, salt, and tomatoes. Stir well to mix.
Carefully pour the hot broth over the ingredients and stir again to combine.
Cover the dish tightly with foil and bake for 60-65 minutes.
After baking, carefully remove the foil (watch out for hot steam) and check if there’s any remaining liquid. If needed, bake uncovered for an additional 3-4 minutes until the liquid evaporates.
Sprinkle the panko crumbs and Parmesan cheese on top and return the dish to the oven.
Broil for a few more minutes until the top is golden brown.
Top with additional pesto if desired and serve.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 8 cups (serves about 4-6)

Variations

Add protein: To make the dish more filling, you can add cooked chicken, sausage, or tofu for an extra protein boost.
Swap the beans: Try using different types of beans, such as great northern beans or navy beans, if you prefer.
Use white rice: If you don’t have brown rice on hand, you can substitute with white rice for a quicker cooking time.
Dairy-free option: Replace the Parmesan cheese with a dairy-free alternative or nutritional yeast for a cheesy flavor without the dairy.
Veggie boost: Feel free to add other vegetables like spinach, zucchini, or bell peppers for more nutrition and flavor.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the microwave or in the oven at 350°F (175°C) until heated through. If the top has softened, you can broil it briefly to get the panko crispy again.

FAQs

1. Can I use white rice instead of brown rice in this recipe?

Yes, you can swap the brown rice for white rice, but keep in mind that white rice will cook faster. Adjust the cooking time accordingly.

2. Can I make this recipe ahead of time?

Yes! You can assemble the dish, cover it with foil, and refrigerate it for up to a day before baking. Just make sure to add a few extra minutes to the baking time if it’s cold from the fridge.

3. Can I freeze this dish?

Yes, you can freeze this casserole. Let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months. To reheat, bake from frozen, adding extra time as needed.

4. What if I don’t have pesto?

If you don’t have pesto, you can use a mixture of fresh basil, garlic, olive oil, and pine nuts to make a quick homemade pesto or substitute with a store-bought alternative.

5. Can I add more vegetables?

Absolutely! You can add more vegetables like spinach, mushrooms, or zucchini for extra flavor and nutrition. Just chop them up and toss them in with the rice and beans.

6. How do I make this dish spicier?

If you like a bit of spice, consider adding red pepper flakes or some chopped fresh chili peppers to the casserole before baking.

7. Can I use other types of beans?

Yes, feel free to use different types of beans like great northern beans or navy beans. The texture and flavor may vary slightly, but they will still work great in this dish.

8. How do I keep the top from getting too dry?

To prevent the top from getting too dry, make sure the casserole is tightly covered with foil during the first part of baking. Only uncover it at the end to check for liquid and broil the top for a crispy finish.

9. Can I make this dish gluten-free?

Yes! Simply swap out the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers to keep it gluten-free.

10. How can I make this more flavorful?

If you want to add more flavor, try using a homemade pesto with garlic, roasted garlic, or sun-dried tomatoes. You can also season the dish with extra herbs like thyme or rosemary for added depth.

Conclusion

This White Bean and Pesto Bake is a perfect weeknight dinner that’s easy to make, packed with flavor, and sure to satisfy. With just a few simple ingredients and minimal prep, you can create a hearty and delicious meal the whole family will love. Whether you’re looking for a vegetarian option or just a comforting casserole, this recipe is a winner!