If you’re craving a dish that feels like a warm hug in every bite, you’ve got to try this White Bean and Pesto Bake Recipe. It’s a comforting, hearty casserole that beautifully combines creamy cannellini beans, vibrant cherry tomatoes, and fragrant pesto all baked into tender brown rice. The crispy Parmesan and panko topping adds the perfect golden crunch, balancing creamy and crispy textures while bursting with fresh, herby flavors. This dish is perfect for cozy dinners or potluck gatherings, and it somehow manages to be both nourishing and irresistibly delicious.
Ingredients You’ll Need
The magic behind this White Bean and Pesto Bake Recipe is in its simplicity. Each ingredient plays a distinct role—bringing color, texture, and deep flavor to the table. You won’t need a pantry full of fancy items to whip this up, just some wholesome basics that come together beautifully in the bake.
- 2 cups vegetable broth: Adds moisture and depth of flavor to infuse the rice as it cooks, making it tender and savory.
- 1 cup long grain brown rice: A hearty whole grain base that soaks up all those rich flavors, plus it adds a lovely chewy texture.
- 1 (15 oz) can cannellini beans, rinsed and drained: Creamy white beans that contribute protein and a velvety richness to the bake.
- â…“ cup pesto: The herby, garlicky heart of the dish that delivers a fresh burst of basil and pine nuts with every bite.
- 2 ½ cups halved cherry tomatoes: Juicy and slightly sweet, these add bright pops of color and a fresh contrast to the creamy beans.
- ½ cup panko crumbs: For that irresistible crunchy topping that browns beautifully under the broiler.
- ¼ cup grated Parmesan cheese: Adds nuttiness and saltiness, making the crust delightfully golden and flavorful.
How to Make White Bean and Pesto Bake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F to get it ready for baking. Meanwhile, heat the vegetable broth in the microwave until it reaches a rolling boil. This ensures the liquid is hot enough to start softening the rice quickly once combined.
Step 2: Combine Main Ingredients in Baking Dish
In a roomy 8×8-inch baking dish, toss together the long grain brown rice, rinsed cannellini beans, vibrant pesto, a pinch of salt, and the halved cherry tomatoes. This mix forms the base of your bake, layering fresh and hearty flavors before the slow cooking begins.
Step 3: Pour Hot Broth and Stir
Pour the hot vegetable broth evenly over the rice and bean mixture, stirring gently but thoroughly to combine. The broth will be absorbed by the rice as it bakes, infusing its richness and softening everything to a comforting tenderness.
Step 4: Cover and Bake
Cover the dish tightly with aluminum foil to trap steam and moisture inside. Bake at 375°F for 60 to 65 minutes. This slow baking allows the rice to cook through while the flavors meld beautifully.
Step 5: Check Liquids and Uncover
After about an hour, carefully remove the foil and check the liquid levels. If you notice excess broth, you can drain a little; if it looks dry, leave it uncovered to continue baking for a few more minutes. This step helps achieve the perfect texture without sogginess.
Step 6: Add Crunchy Topping and Broil
Sprinkle the panko crumbs evenly on top, then finish with a generous layer of grated Parmesan cheese. Switch your oven to broil, and place the dish close to the heat. Broil just until the topping turns a gorgeous golden brown and crispy—that final touch makes this White Bean and Pesto Bake Recipe truly outstanding.
How to Serve White Bean and Pesto Bake Recipe
Garnishes
Add a sprinkle of fresh basil leaves or a drizzle of extra virgin olive oil before serving for a fresh, fragrant flair. A few cracked black peppercorns or a zest of lemon can elevate the flavors, making each serving vibrant and inviting.
Side Dishes
This bake pairs wonderfully with a crisp green salad dressed in lemon vinaigrette, offering a refreshing counterpoint to the warm, rich casserole. Roasted seasonal vegetables or even garlic bread are also fantastic sides that complement the creamy and herbaceous profile of the dish.
Creative Ways to Present
For a fun twist, portion the bake into small ramekins for individual servings that look elegant at any dinner party. You can also serve it atop a bed of lightly sautéed greens to add even more color and nutrition to the plate.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making it perfect for next-day meals or easy lunches on the go.
Freezing
This White Bean and Pesto Bake Recipe freezes well if you want to keep it longer. Portion it into freezer-safe containers, and it will stay fresh for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the bake to prevent it from drying out and warm it in a 350°F oven until heated through—about 15 to 20 minutes. Alternatively, microwave individual servings until hot, and add a sprinkle of fresh herbs as a finishing touch.
FAQs
Can I use white rice instead of brown rice?
Yes, you can swap brown rice for white rice which will reduce the cooking time and yield a softer texture, but brown rice adds nuttiness and extra fiber that enhance the dish.
Is this dish vegan-friendly?
If you replace the Parmesan cheese with a vegan alternative or nutritional yeast, this recipe easily becomes vegan while still maintaining a delicious cheesy flavor on top.
Can I add other vegetables to the bake?
Absolutely! Feel free to stir in chopped spinach, zucchini, or bell peppers before baking to boost the veggie content and add even more color and flavor.
What type of pesto works best?
Traditional basil pesto is perfect here, but if you want to experiment, try sun-dried tomato pesto or kale pesto for a different twist on this comforting bake.
How do I make this gluten-free?
Simply swap the panko crumbs for gluten-free breadcrumbs or crushed nuts for the topping to keep the delicious crunch without gluten.
Final Thoughts
This White Bean and Pesto Bake Recipe is truly one of those dishes you’ll find yourself craving again and again. It’s packed with wholesome ingredients that come together in perfect harmony, offering comforting, fresh flavors with every single bite. Give it a try for your next dinner, and I promise it’ll become a fast favorite in your recipe collection!
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: Main Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This White Bean and Pesto Bake is a comforting and hearty dish perfect for a wholesome family meal. Combining nutty brown rice, creamy cannellini beans, fresh cherry tomatoes, and vibrant pesto, it’s a flavorful vegetarian casserole baked to perfection with a crunchy Parmesan and panko topping.
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
- Salt, to taste
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 dish.
- Heat Broth: Heat the vegetable broth in a microwave-safe bowl until it reaches a rolling boil, ensuring it’s hot enough to cook the rice properly in the bake.
- Combine Ingredients: In an 8×8 baking dish, mix together the brown rice, rinsed cannellini beans, pesto, a pinch of salt, and halved cherry tomatoes to evenly distribute flavors.
- Add Broth: Pour the hot vegetable broth over the rice mixture and stir well to combine, allowing the rice to begin absorbing liquid.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 60 to 65 minutes until the rice is tender and has absorbed most of the broth.
- Check Liquid Levels: Remove the foil to check if any liquid remains; if needed, continue baking uncovered to let excess liquid evaporate and achieve the right consistency.
- Add Topping and Broil: Sprinkle panko crumbs and grated Parmesan cheese evenly over the top, then place under the broiler for a few minutes until the topping is golden brown and crispy.
Notes
- The vegetable broth must be hot when added to ensure the rice cooks properly during baking.
- Check the casserole toward the end of baking to avoid overcooking or drying it out; add a splash of broth or water if it looks dry before topping.
- For a nut-free version, ensure the pesto is free from nuts or substitute with a basil and olive oil mixture.
- Serve warm as a main dish alongside a fresh salad or steamed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
