Name: White Bean and Pesto Bake Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 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; ½ cup panko crumbs; ¼ cup grated Parmesan cheese

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If you’re longing for a cozy, satisfyingly cheesy dinner with plenty of bright herby flavor, the White Bean and Pesto Bake is your new weeknight hero. This unapologetically comforting bake starts with tender brown rice and creamy cannellini beans, is studded with sweet cherry tomatoes, then gets swirled with vibrant pesto and crowned with a crackly blanket of Parmesan and panko. It’s seriously hands-off, deeply flavorful, and practically guarantees you’ll have something special at the end of a hectic day. With the White Bean and Pesto Bake, simplicity and flavor walk hand in hand.

White Bean and Pesto Bake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is in its unfussy ingredient list—each item plays a key role, from the silky beans down to the crunchy golden topping. Here’s how everything comes together to create the magic of White Bean and Pesto Bake!

Vegetable broth: Provides flavorful cooking liquid so the rice soaks up every ounce of savoriness.
Long grain brown rice: Stands up to baking while yielding a satisfyingly nutty, toothsome base.
Cannellini beans: Their creamy texture adds hearty substance and protein, making the bake extra filling.
Pesto: Packs a punch of fresh basil, garlic, and cheese that ties everything together with herbal zing.
Salt: A tiny touch boosts the overall flavors without overwhelming the delicate pesto.
Cherry tomatoes: They bring juicy pops of sweetness and gorgeous color throughout the bake.
Panko crumbs: These crisp up beautifully on top, delivering an irresistible crunch.
Grated Parmesan cheese: Melts into the topping for a golden, savory finish that’s completely craveable.

How to Make White Bean and Pesto Bake

Step 1: Preheat and Prep

Start by preheating your oven to 375 degrees. While that’s warming up, set out your 8×8 baking dish—it’s about the perfect size for an even, bubbly bake that turns out just right.

Step 2: Heat the Broth

Pour your vegetable broth into a microwave-safe container and heat it on high for 2 to 3 minutes, or until it’s boiling hot. This little trick helps the rice cook up evenly once everything is layered in the dish.

Step 3: Layer the Essentials

Add your brown rice, cannellini beans, pesto, salt, and halved cherry tomatoes to the baking dish. Stir them all together—don’t worry if the pesto isn’t evenly distributed just yet, it’ll melt into every bite as it bakes.

Step 4: Add and Stir the Broth

Carefully pour the hot vegetable broth over the mixture in your dish. Give it a gentle stir to combine all the flavors and make sure the rice is submerged in liquid. This is the key to tender, steamy grains!

Step 5: Bake Covered

Cover the baking dish tightly with foil to trap in all that delicious steam. Bake for 60 to 65 minutes—you’ll know it’s ready when nearly all the liquid is absorbed and the rice is tender. Patience is worth it here!

Step 6: Finish Cooking, If Needed

Remove the foil with care (the steam is hot!). If you see any excess liquid, pop the dish back in the oven, uncovered, for another 3 to 4 minutes until the last bit of moisture disappears.

Step 7: Layer the Topping and Broil

Sprinkle the panko crumbs and grated Parmesan evenly over the bake. Broil for a few minutes more—just until the top is golden brown and irresistible. Now’s the perfect time to drizzle on a bit more pesto if you love that fresh, bright kick!

How to Serve White Bean and Pesto Bake

Garnishes

Dress up your White Bean and Pesto Bake with a handful of fresh basil leaves, another spoonful of pesto, or a scatter of extra cherry tomato halves right before serving. That pop of green and glossy red makes the dish look as lively as it tastes.

Side Dishes

Pair your bake with a crisp green salad tossed in a tangy vinaigrette, or serve it alongside some roasted seasonal vegetables for the ultimate comfort meal. A slice of rustic bread will gladly mop up every last bit of savory sauce.

Creative Ways to Present

Spoon portions into individual ramekins for dinner party-worthy presentation, or try stuffing leftovers into roasted bell peppers for a fun twist. This White Bean and Pesto Bake is also gorgeous served family-style, straight from the dish at the center of your table.

Make Ahead and Storage

Storing Leftovers

Let any remaining White Bean and Pesto Bake cool completely, then cover the dish with foil or transfer portions to airtight containers. It will keep well in the fridge for up to 4 days—making those “what’s for lunch?” moments a whole lot tastier.

Freezing

This bake is freezer-friendly! Once cooled, portion it into freezer-safe containers. It’ll stay fresh for up to 2 months. Thaw in the fridge overnight and reheat before serving for the best texture—perfect for busy weeks or quick meals.

Reheating

Warm individual portions in the microwave until steaming, or pop the whole dish back in a 350 degree oven, covered with foil, for about 15 to 20 minutes. For that modern “just baked” crunch, take off the foil for the last few minutes to crisp up the topping!

FAQs

Can I use a different kind of rice?

Absolutely! Long grain white rice or basmati will both work in a pinch—just keep an eye on baking time. White rice typically cooks a bit faster, so check for doneness around 45 to 50 minutes.

What pesto works best for White Bean and Pesto Bake?

Classic basil pesto gives that familiar punch, but feel free to use arugula, kale, or even sun-dried tomato pesto for a riff on the original. Homemade or store-bought options both shine here.

Can I make this bake vegan?

Definitely! Just use a vegan pesto and a plant-based Parmesan alternative (or skip the cheese for an extra-pesto-forward experience). All the other ingredients are naturally plant-based.

What other beans could I use instead of cannellini?

Great Northern beans or navy beans are a wonderful swap—they’ve got a similar creamy texture that works beautifully in this White Bean and Pesto Bake.

Will fresh or homemade pesto make a big difference?

If you can swing it, homemade pesto really makes the herbal flavor sing, but any bright, good-quality pesto will elevate this dish. Add a squeeze of lemon or a sprinkle of extra Parmesan to perk up a store-bought jar.

Final Thoughts

Give this White Bean and Pesto Bake a try the next time you need something simple, satisfying, and full of flavor. I guarantee it’ll win over a crowd or become a staple for easy, cozy nights at home. Here’s to comfort food that’s vibrant, nourishing, and a little bit special!

White Bean and Pesto Bake Recipe

★★★★★

4.7 from 11 reviews

Author: Ava
Total Time: 80 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This White Bean and Pesto Bake is a flavorful and hearty vegetarian dish that is perfect for a comforting weeknight dinner. Creamy cannellini beans, nutty brown rice, and vibrant cherry tomatoes are baked together with a generous amount of pesto for a delicious meal that the whole family will love.

Ingredients

Scale

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 Topping:

½ cup panko crumbs
¼ cup grated Parmesan cheese

Instructions

Preheat the oven: Preheat the oven to 375 degrees.
Prepare the broth: Heat the vegetable broth in the microwave on high for 2-3 minutes or until boiling.
Combine ingredients: In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.
Add broth: Carefully pour the hot broth over the ingredients and stir to combine.
Bake: Cover the dish tightly with foil and bake for 60-65 minutes.
Check for liquid: Remove the foil carefully and check for any remaining liquid. If needed, bake uncovered for an additional 3-4 minutes until the liquid evaporates.
Add topping: Sprinkle the panko crumbs and Parmesan cheese on top and return it to the oven. Broil for a few more minutes until golden brown. Top with additional pesto, if desired.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian