If you’re looking for a comforting, vibrant dish that feels both hearty and fresh, the White Bean and Pesto Bake Recipe is a total winner. It brings together creamy cannellini beans, fragrant pesto, and juicy cherry tomatoes baked with rice in a luscious broth. This dish delivers such a wonderful medley of textures and flavors with every spoonful—a perfect balance of savory, fresh, and cheesy that makes it an easy weeknight favorite or a welcoming option for guests. Once you try this White Bean and Pesto Bake Recipe, it’s bound to become a staple in your kitchen rotation.
Ingredients You’ll Need
Each ingredient in this White Bean and Pesto Bake Recipe plays its own essential role, creating a dish that’s simultaneously simple and layered with flavor. From the protein-rich beans to the herby brightness of pesto, everything works together for an inviting texture and beautiful color on your plate.
- 2 cups vegetable broth: Provides rich, savory moisture that perfectly cooks the rice and infuses the dish with deep flavor.
- 1 cup long grain brown rice: Adds a hearty, nutty base that holds up wonderfully in the bake.
- 1 (15 oz) can cannellini beans, rinsed and drained: Creamy white beans that boost protein and make the dish wonderfully satisfying.
- â…“ cup pesto: Bursts of fresh basil, garlic, and pine nuts give this bake its signature bright and herby flavor.
- 2 ½ cups halved cherry tomatoes: These juicy, slightly sweet tomatoes add a pop of color and freshness to every bite.
- ½ cup panko crumbs: Creates a crispy, golden topping that contrasts the softness beneath.
- ¼ cup grated Parmesan cheese: Adds nutty, salty richness that melts into the topping delightfully.
How to Make White Bean and Pesto Bake Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F to get it ready for baking your flavorful concoction. A perfectly preheated oven ensures even cooking and a bubbly, delicious finishing texture.
Step 2: Heat the Vegetable Broth
Warm the vegetable broth in a microwave-safe bowl until it’s boiling. This hot broth is crucial because it helps cook the rice evenly in the baking dish, soaking into every grain and blending with the beans and pesto to create a rich, cohesive bake.
Step 3: Combine Ingredients in Baking Dish
In an 8×8 baking dish, mix together the rice, cannellini beans, pesto, a pinch of salt, and cherry tomatoes. This delicious medley is what will transform in the oven into a comforting, aromatic dish packed with layers of flavor.
Step 4: Pour Broth and Stir
Pour the hot vegetable broth over your mixture and give everything a good stir to combine. The broth will be absorbed as the dish bakes, cooking the rice perfectly while mingling all the fresh and savory ingredients together.
Step 5: Cover and Bake
Cover the dish tightly with aluminum foil to trap steam and bake the mixture for 60 to 65 minutes. This slow bake allows the rice to fully soften and the flavors to meld beautifully while keeping everything moist.
Step 6: Check and Continue Baking if Needed
After baking covered, remove the foil to check the liquid levels and rice texture. If the rice needs a bit more time or the mixture looks too wet, bake uncovered for a few more minutes to reach the perfect consistency.
Step 7: Add Crispy Topping and Broil
Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top, then switch your oven to broil. Broil until the topping becomes golden and crispy, adding a satisfying crunch that elevates the entire White Bean and Pesto Bake Recipe.
How to Serve White Bean and Pesto Bake Recipe
Garnishes
Fresh herbs like basil or parsley scattered on top brighten the dish beautifully and add an extra layer of aroma. A small drizzle of olive oil or a sprinkle of chili flakes also works wonders for a little extra flavor.
Side Dishes
This bake pairs wonderfully with a crisp green salad or a simple roasted vegetable medley to complement the creamy rice and beans. A side of crusty bread is also perfect for scooping up every last bit.
Creative Ways to Present
For a stunning presentation, serve individual portions in small ramekins, broiled with the crispy topping intact. Or layer the mixture into a deep dish, topping with colorful heirloom tomatoes for a vibrant look before baking.
Make Ahead and Storage
Storing Leftovers
Store leftover White Bean and Pesto Bake Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making for even tastier leftovers.
Freezing
This bake freezes exceptionally well—just make sure to cool it completely before transferring to a freezer-safe container. It can be frozen for up to 2 months, perfect for a make-ahead meal when you want dinner ready in a flash.
Reheating
Reheat leftovers in the oven at 350°F until warmed through to maintain that crispy topping. You can also microwave it covered, but you’ll want to broil or toast the topping separately afterward to recapture the crunch.
FAQs
Can I use a different type of bean for this recipe?
Absolutely! While cannellini beans are classic here for their creamy texture, white kidney beans or great northern beans also work beautifully without changing the flavor profile much.
Is it possible to make this recipe vegan?
Yes! Simply swap the Parmesan cheese for a vegan alternative or nutritional yeast to keep the cheesy flavor without dairy. The rest of the ingredients are naturally plant-based.
Can I substitute the brown rice with white rice or quinoa?
You can, but keep in mind that cooking times and liquid ratios will vary—white rice cooks faster and quinoa absorbs liquid differently. Adjust cook times accordingly to avoid under- or overcooking.
What can I do if I don’t have ready-made pesto?
No worries! You can whip up a quick pesto with fresh basil, garlic, nuts, olive oil, and Parmesan in a food processor—or simply use a basil herb blend mixed with olive oil for a similar flavor boost.
How do I know when the bake is fully cooked?
The rice should be tender and all the broth absorbed. When you remove the foil and see the liquid has been soaked up with plump, cooked rice grains, it’s time to add the topping and broil for that beautiful finishing touch.
Final Thoughts
I can’t recommend the White Bean and Pesto Bake Recipe enough—it’s a warm hug of a meal that feels special but comes together simply with pantry staples and fresh ingredients. Whether you’re cooking for family, friends, or just indulging yourself, this dish will deliver comforting flavor and satisfying texture every time. Give it a try and let it become one of your go-to recipes too!
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 hearty and flavorful vegetarian casserole, combining tender long grain brown rice, creamy cannellini beans, vibrant cherry tomatoes, and rich pesto. Topped with crispy panko crumbs and Parmesan, it offers a satisfying texture contrast. Perfect as a wholesome main dish for a cozy dinner or meal prep.
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 prepare for baking the dish.
- Heat Broth: Warm the vegetable broth in a microwave-safe bowl until it reaches a boiling point, ensuring it’s hot to cook the rice evenly.
- Mix Ingredients: In an 8×8 inch baking dish, combine the uncooked brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes. Stir to evenly distribute all components.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture, then stir everything thoroughly to incorporate the liquids and combine flavors.
- 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 Liquid Levels: Carefully remove the foil and check if the rice has absorbed the liquid; if there is still excess broth, continue baking uncovered for a few more minutes until liquid is evaporated.
- Add Toppings and Broil: Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top. Place the dish under the oven broiler set to high and broil for 2 to 4 minutes or until the breadcrumbs are golden and crispy. Watch carefully to prevent burning.
Notes
- Use low-sodium vegetable broth if you want to control salt content.
- Feel free to swap cannellini beans with other white beans if preferred.
- The pesto adds a vibrant herbal flavor; use a dairy-free pesto to make this vegan.
- Broiling at the end gives a deliciously crispy topping; keep a close eye when broiling to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
