If you’re looking for a comforting, flavorful, and wholesome dish to add to your weeknight rotation, this White Bean and Pesto Bake Recipe is an absolute winner. It combines the creamy texture of tender cannellini beans with the herbaceous brightness of pesto, all baked alongside nutty brown rice and sweet cherry tomatoes. The final golden crust of Parmesan and panko crumbs adds that irresistible crunch that makes this meal so satisfying. It’s simple, nourishing, and bursting with fresh flavors that will keep you coming back for more.
Ingredients You’ll Need
Every ingredient in the White Bean and Pesto Bake Recipe enhances its hearty, vibrant character. From the savory vegetable broth to the fresh pesto and juicy tomatoes, each component plays a critical role in creating layers of flavor and texture.
- Vegetable broth: Provides a rich, savory base that cooks the rice perfectly while infusing subtle depth.
- Long grain brown rice: Adds a nutty chewiness and wholesome fiber to this comforting bake.
- Cannellini beans: Creamy and mild, they add protein and smooth texture.
- Pesto: Brings vibrant herbal notes and a burst of fresh basil goodness.
- Cherry tomatoes: Their natural sweetness and juiciness brighten up the dish beautifully.
- Panko crumbs: Create a wonderfully crunchy topping that contrasts with the soft interior.
- Grated Parmesan cheese: Offers salty, nutty richness that crisps up perfectly under the broiler.
How to Make White Bean and Pesto Bake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F. This ensures the bake cooks evenly and all the flavors meld together perfectly. While your oven warms, heat the vegetable broth until it’s just boiling — this hot liquid will soften the rice and blend all the ingredients into a luscious base.
Step 2: Combine the Key Ingredients
In an 8×8 baking dish, mix together the brown rice, rinsed cannellini beans, vibrant pesto, and halved cherry tomatoes. Don’t forget to include a pinch of salt to balance the flavors. This mix is where the creamy, herby, and sweet elements come together, promising layers of flavor in every bite.
Step 3: Add the Broth and Bake Covered
Pour the hot vegetable broth over the rice and bean mixture, stirring gently to combine everything. Cover the dish tightly with aluminum foil to trap steam, ensuring the rice cooks evenly and absorbs all the delicious flavors. Bake for about 60 to 65 minutes, allowing the rice to become tender and the tomatoes to soften into juicy bursts.
Step 4: Check and Finish Baking
After the initial baking time, remove the foil and check the liquid levels. If the rice still needs more moisture, bake uncovered a little longer. This step helps evaporate excess liquid and thickens the bake slightly before the final crisping touches.
Step 5: Add Crunchy Topping and Broil
Top your White Bean and Pesto Bake Recipe with a generous sprinkle of panko crumbs and grated Parmesan cheese. Pop the dish under the broiler until the topping turns a beautiful golden brown with a satisfying crunch. This final step adds texture and a savory kick that takes the dish to the next level. Let it cool slightly before serving so the flavors settle nicely.
How to Serve White Bean and Pesto Bake Recipe
Garnishes
Fresh herbs like basil or parsley really elevate the presentation and taste. A drizzle of extra virgin olive oil or a few lemon zest shavings add brightness that complements the earthy beans and rice perfectly. If you enjoy a bit of heat, a sprinkle of crushed red pepper flakes can liven things up.
Side Dishes
This bake pairs wonderfully with crisp green salads, such as arugula tossed with a light vinaigrette or simple steamed vegetables like asparagus or green beans. For a heartier meal, serve alongside roasted chicken or sautéed mushrooms for extra umami.
Creative Ways to Present
Try spooning individual portions into shallow bowls topped with a dollop of ricotta or a soft-boiled egg for a protein boost. You can also serve it in ramekins for a more personal touch at dinner parties, making it look as gorgeous as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover White Bean and Pesto Bake Recipe keeps really well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it just as delicious — if not better — the next day.
Freezing
This dish freezes beautifully. Portion it into freezer-safe containers or bags, and it will keep for up to 2 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge and reheat gently.
Reheating
Reheat leftovers in the oven at 350°F to preserve the crispy topping, or microwave on medium power for a quicker method. If the topping loses its crunch, a quick broil for a couple of minutes will revive that perfect texture.
FAQs
Can I use white rice instead of brown rice?
Yes, you can substitute white rice for brown rice if you prefer a softer texture or faster cooking time, but keep in mind the bake’s flavor and nutrition will be slightly different since brown rice has a nuttier taste and more fiber.
Is pesto vegetarian?
Traditional pesto contains Parmesan cheese, which may use animal rennet. For a fully vegetarian option, look for vegetarian pesto brands or make your own using nutritional yeast instead of cheese.
Can I make this gluten-free?
Absolutely! Simply swap the panko crumbs for gluten-free breadcrumbs or crushed nuts to maintain that crunchy topping without gluten.
How spicy is this dish?
The White Bean and Pesto Bake Recipe is mild and packed with fresh herb flavors, so it’s perfect for all taste preferences. If you like spice, consider adding a pinch of chili flakes when serving.
Can I add other vegetables?
Yes! Adding chopped zucchini, spinach, or mushrooms before baking can boost the veggie content and add more texture. Just make sure to adjust baking time slightly if you add watery vegetables to avoid sogginess.
Final Thoughts
This White Bean and Pesto Bake Recipe is one of those dishes that feels like a warm hug — nourishing, flavorful, and easy to make. Whether you’re cooking for friends, family, or just yourself, it’s a reliable crowd-pleaser that brings comfort and joy to the table. I can’t wait for you to try it and make it your own cozy kitchen favorite!
Print
White Bean and Pesto Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and flavorful White Bean and Pesto Bake made with brown rice, cannellini beans, cherry tomatoes, and a vibrant pesto sauce, topped with crispy panko and Parmesan cheese. This easy-to-make casserole is baked to perfection and ideal for a wholesome weeknight 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
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
- Heat Broth: Heat the vegetable broth in a microwave-safe bowl until it is boiling; this helps cook the rice evenly.
- Mix Ingredients: In an 8×8 inch baking dish, combine the brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes, mixing gently to distribute evenly.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture, then stir well to combine all ingredients.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 60 to 65 minutes, allowing the rice to absorb the broth and cook through.
- Check and Continue Baking: Carefully remove the foil and check the liquid levels; if the mixture is still too wet, bake uncovered for an additional 5-10 minutes to evaporate excess moisture.
- Add Toppings and Broil: Sprinkle the panko crumbs and grated Parmesan evenly over the top, then place the dish under the broiler for a few minutes until the topping is golden brown and crispy. Watch carefully to prevent burning.
Notes
- Make sure to rinse and drain the canned beans to reduce sodium content and remove excess liquid.
- If you prefer a nuttier flavor, use homemade pesto or a high-quality store-bought version.
- Adjust salt to taste, especially since pesto and Parmesan can add saltiness.
- Use fresh tomatoes for best texture, but you can substitute with sun-dried tomatoes for a more intense flavor.
- The baking dish size is important to ensure the rice cooks evenly; an 8×8 inch dish works best.
- Broiling the topping adds a nice crunchy contrast to the creamy bake.
