White Bean and Pesto Bake Recipe

If you’re hunting for the kind of dish that tastes like comfort yet feels fresh, the White Bean and Pesto Bake is about to become your weeknight hero. It’s hearty, colorful, and brimming with Mediterranean inspiration, blending creamy cannellini beans, nutty brown rice, juicy cherry tomatoes, and vibrant pesto into a bubbling bake with an irresistible crispy topping. Each bite is packed with flavor and protein, making it the ideal centerpiece for everything from busy family dinners to slow, savory Sundays with friends.

Ingredients You’ll Need

The beauty of this dish rests in its simplicity. Each ingredient brings something unique to the table: essential flavor, bright color, or a comforting texture. When you bring them all together, you get the magic that is White Bean and Pesto Bake.

• Vegetable broth: Acts as the flavorful cooking liquid that infuses the rice and beans with savory depth as they bake.
• Long grain brown rice: Offers a hearty, nutty base that holds up beautifully to baking and soaks up all that pesto goodness.
• Cannellini beans: These creamy beans add a boost of protein and make the dish extra satisfying.
• Pesto: The star that ties everything together, bursting with basil, garlic, and olive oil for fresh, rich flavor.
• Salt: Just a touch brings everything into perfect balance—don’t skip it!
• Cherry tomatoes: When halved, they explode into sweet, tangy juiciness, balancing the creamy layers.
• Panko crumbs: These Japanese breadcrumbs create that craveably crisp, golden topping.
• Parmesan cheese: Adds a savory, salty finish that melts and browns beautifully under the broiler.

How to Make White Bean and Pesto Bake

Step 1: Preheat and Prep

Start by preheating your oven to 375°F. This temperature is ideal for baking brown rice evenly while ensuring the beans and tomatoes soften and the flavors develop fully. It also helps create the perfect environment for a bubbling, golden finish in the final step.

Step 2: Heat the Broth

Warm up the vegetable broth in the microwave for 2 to 3 minutes until it’s just boiling. This hot liquid will kickstart the cooking process for the rice and ensure every grain cooks up fluffy and tender, not mushy.

Step 3: Combine the Base Ingredients

In an 8×8 baking dish, stir together the brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes. Make sure everything is well mixed so every spoonful of the White Bean and Pesto Bake is packed with color and flavor.

Step 4: Pour and Stir in the Broth

Carefully pour your steaming vegetable broth over the rice and bean mixture. Give everything a gentle stir in the dish to ensure the broth is evenly distributed and the rice is tucked underneath all those juicy tomatoes. This step sets the stage for a perfectly baked casserole.

Step 5: Cover and Bake

Cover the baking dish tightly with foil to trap in the steam, which is crucial for evenly cooking the rice and infusing all the ingredients with broth and pesto. Place the covered dish in the oven and bake for about 60 to 65 minutes.

Step 6: Check and Finish Baking

After the initial bake, carefully remove the foil—watch out for the hot steam! Check for any excess liquid; if it’s a bit soupy, continue baking uncovered for another 3 to 4 minutes until any remaining liquid evaporates and the edges just start to caramelize.

Step 7: Top and Broil

Scatter the panko breadcrumbs and grated Parmesan evenly across the top, then pop the dish under your broiler for just a few minutes. Watch closely—you’re looking for a gorgeous golden brown top that’s crisp and irresistible. Spoon over extra pesto before serving, if you want to really maximize that herby aroma.

How to Serve White Bean and Pesto Bake

Garnishes

A generous swirl of extra pesto over the top just before serving will intensify the basil notes and make everything glisten. Fresh basil leaves or a sprinkle of extra Parmesan can also brighten the dish and create a wow-worthy presentation for your table.

Side Dishes

This bake shines as a star, but pairing it with a simple arugula salad dressed with lemon and olive oil can cut through the richness. Warm, crusty bread on the side transforms it into real comfort food, perfect for mopping up every saucy bit.

Creative Ways to Present

Try making individual servings in smaller ramekins for dinner parties, or serve scoops atop a bed of lightly dressed greens for a fresh, satisfying lunch. The White Bean and Pesto Bake makes a beautiful vegetarian centerpiece for shared family-style spreads, too.

Make Ahead and Storage

Storing Leftovers

Leftover White Bean and Pesto Bake keeps well in an airtight container in the refrigerator for up to 4 days. As the flavors meld, every reheated bite is just as satisfying as the first fresh-from-the-oven slice.

Freezing

Although rice dishes sometimes change texture when frozen, this bake is sturdy enough to handle it! Cool completely, slice into portions, and freeze in tightly wrapped containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, pop individual servings in the microwave or return the whole thing to the oven at 350°F, covered, until warmed through. If you want to revive the crispy topping, uncover and broil for a couple of minutes at the end.

FAQs

Can I use a different kind of bean?

Absolutely! Navy beans or great northern beans work wonderfully if you don’t have cannellini beans. The key is to use a white bean with a creamy texture to keep that signature heartiness in your White Bean and Pesto Bake.

Is it possible to make this dish vegan?

Yes—all you need is to swap regular Parmesan cheese for a vegan alternative or simply leave it out. Make sure your pesto is vegan as well, as some varieties include cheese.

Can I prepare this ahead for a dinner party?

Definitely! Assemble the dish up to the step before adding the panko and Parmesan, cover tightly, and refrigerate up to 24 hours in advance. When you’re ready, bake as directed, then finish with the topping and broil just before serving.

How can I add extra veggies?

Feel free to mix in vegetables like spinach, zucchini, or roasted red peppers before baking. The White Bean and Pesto Bake is very adaptable—just be mindful that really watery veggies might need to be sautéed or patted dry first.

What if I only have white rice?

No problem! White rice will work, though it may cook a bit faster and absorb a little less liquid, so start checking for doneness around the 45-minute mark to avoid overcooking.

Final Thoughts

Give this White Bean and Pesto Bake a try and it may just become a staple in your kitchen too. It’s simple, colorful, and full of life—a little taste of sunshine on a plate. Whether you’re looking to feed a group or enjoy a comforting dinner for one, it’s the kind of recipe you’ll want to return to again and again.

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