When life gets busy, there’s nothing better than a “dump-and-bake” dinner you can rely on. This White Bean and Pesto Bake is exactly that—simple to prep, full of flavor, and hearty enough to satisfy the whole family. With just a few pantry staples and a handful of fresh ingredients, you can have a warm, comforting meal on the table with very little effort.
This casserole brings together nutty brown rice, protein-packed cannellini beans, juicy tomatoes, and savory pesto, all baked in flavorful vegetable broth. Finished with a crispy panko-Parmesan topping, it’s the perfect mix of creamy, hearty, and crunchy in every bite. Whether you’re cooking for a weeknight dinner or meal prepping for the week ahead, this dish is a keeper.
Ingredients You’ll Need
- Long grain brown rice – Holds up beautifully in the oven. If using white rice, reduce the broth and bake time.
- Vegetable broth – Infuses the rice with savory flavor as it cooks.
- Cannellini beans – Add plant-based protein and creaminess. You can swap in Great Northern or navy beans if you prefer.
- Pesto – Brings in fresh, herby flavor. Use homemade or your favorite store-bought brand (vegan pesto works too).
- Cherry tomatoes – Juicy, sweet, and the perfect burst of freshness.
- Panko crumbs & Parmesan – For that golden, crunchy topping. Nutritional yeast can be used for a dairy-free option.
How to Make It
- Preheat the oven to 425°F. Heat the vegetable broth in the microwave until boiling.
- In an 8×8-inch baking dish, stir together the rice, beans, pesto, salt, and tomatoes.
- Pour the hot broth over the mixture, stir, and cover tightly with foil.
- Bake for 65–75 minutes, until the rice is tender and liquid absorbed. If extra liquid remains, bake uncovered for 5–10 minutes more.
- Remove foil, sprinkle with panko and Parmesan, then broil a few minutes until golden and crisp.
- Serve warm, topped with an extra spoonful of pesto if desired.
Variations to Try
- Add greens – Stir in fresh spinach or kale just before adding the topping.
- Cheesy upgrade – Add mozzarella under the breadcrumb topping for extra richness.
- Spicy kick – Sprinkle with crushed red pepper flakes.
- Swap the rice – Use long grain white rice for a faster bake.
Serving Ideas
This white bean and pesto bake is hearty on its own, but it pairs beautifully with a fresh green salad, roasted veggies, or a loaf of crusty bread for soaking up every flavorful bite.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven until warmed through. It’s just as good the next day—perfect for a quick lunch or easy dinner.
White Bean and Pesto Bake Recipe
Ingredients:
- 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
Instructions:
- Preheat oven to 425°F (220°C).
- Heat vegetable broth in the microwave until boiling (3–5 minutes).
- In an 8×8-inch baking dish, combine rice, beans, pesto, salt, and cherry tomatoes. Stir to mix evenly.
- Carefully pour the hot vegetable broth over the mixture and stir.
- Cover tightly with foil and bake for 65–75 minutes. Check if any liquid remains; bake uncovered for 5–10 minutes if needed.
- Sprinkle panko crumbs and Parmesan cheese on top. Broil a few minutes until golden brown.
- Top with additional pesto if desired and serve.