White Bean and Pesto Bake Recipe

If you’re searching for an easy, hearty, and vibrant meal that delivers big on both flavor and comfort, look no further than this White Bean and Pesto Bake. Bursting with juicy roasted tomatoes, creamy cannellini beans, bright herby pesto, and a satisfyingly crisp topping, this vegetarian bake is a weeknight hero that feels both homey and a little bit special. With just a handful of simple ingredients, you’ll have a dish that’s perfect for cozy dinners, potlucks, or anytime you want something that’s as easy to make as it is delightful to eat.

Ingredients You’ll Need

One of my favorite things about the White Bean and Pesto Bake is that each ingredient brings its own personality to the table, transforming basic pantry staples into something magical. Here’s how everything works together for a perfectly balanced bake.

• Vegetable Broth: Adds savory depth and helps cook the rice right in the baking dish, infusing each grain with delicious flavor.
• Long Grain Brown Rice: Keeps its shape and texture during baking while providing a wonderful, nutty baseline for the dish.
• Cannellini Beans: Creamy and mild, these beans soak up the pesto and broth, making every bite creamy and protein-packed.
• Pesto: The heart of the dish—herby, garlicky, and fragrant, it ties everything together (plus, a little extra on top just before serving takes this to another level).
• Salt: Just a pinch brightens and balances all the flavors.
• Halved Cherry Tomatoes: Roasting these releases their juices, creating bursts of sweet and tangy flavor throughout the bake.
• Panko Crumbs: Light and ultra-crispy, panko forms the golden topping you’ll want to dive your fork into.
• Grated Parmesan Cheese: Adds a savory, salty finish that’s pure comfort with every bite!

How to Make White Bean and Pesto Bake

Step 1: Preheat the Oven

Begin by setting your oven to 375 degrees. Preheating is key—not only does it help your White Bean and Pesto Bake cook evenly, but it also ensures the rice gets off to a good start for the ideal texture.

Step 2: Heat the Vegetable Broth

Pour the vegetable broth into a heatproof bowl or measuring cup, then heat it in the microwave on high for 2 to 3 minutes, just until it’s boiling. This simple step allows the rice and beans to start cooking immediately in the oven, so everything comes out perfectly tender.

Step 3: Mix Rice, Beans, Pesto, Salt & Tomatoes

In an 8×8-inch baking dish, add the brown rice, rinsed and drained cannellini beans, pesto, salt, and halved cherry tomatoes. Stir everything together until the pesto is evenly distributed. This colorful mixture is about to become the soul of your White Bean and Pesto Bake!

Step 4: Add the Hot Broth & Combine

Next, carefully pour in the hot vegetable broth. Give everything one more gentle stir so the liquid is evenly distributed—this helps the rice cook perfectly and ensures every bite is as flavorful as the last.

Step 5: Bake Covered

Cover the baking dish tightly with foil. Bake for 60 to 65 minutes. The foil traps in all the moisture and flavor, cooking the rice to fluffy perfection right alongside the beans and tomatoes.

Step 6: Check for Liquid and Bake Uncovered

Remove the foil with care (watch out for hot steam!). If there’s any liquid left around the edges, return the dish to the oven, uncovered, and bake for another 3 to 4 minutes. You want most of the liquid absorbed, so the topping stays crisp.

Step 7: Add Crunchy Topping and Broil

Sprinkle the panko crumbs and Parmesan cheese evenly over the top. Slide the dish under the broiler for just a few minutes—watching closely!—until the topping is golden brown and beautifully crisp. If you adore pesto, swirl more over the top just before serving.

How to Serve White Bean and Pesto Bake

Garnishes

A sprinkling of fresh basil, a drizzle of extra pesto, or a dusting of additional Parmesan turns each serving into a restaurant-worthy plate. Don’t be shy—little touches like this bring out the freshness and make every forkful feel special.

Side Dishes

Pair your White Bean and Pesto Bake with a simple green salad tossed in a lemony vinaigrette, or some roasted seasonal veggies like asparagus or broccoli for extra color and nutrition. A slice of crusty bread is never out of place for sopping up every last bit of flavor.

Creative Ways to Present

Serving a crowd? Try scooping portions into shallow bowls and garnishing each with a dollop of pesto and several roasted cherry tomatoes. For a picnic or potluck, let the bake cool slightly and cut into tidy squares that are easy to serve with a spatula.

Make Ahead and Storage

Storing Leftovers

To keep your leftover White Bean and Pesto Bake tasting fresh, let it cool to room temperature, then transfer it to an airtight container. Stash it in the fridge for up to four days—the flavors only get better and deeper with time.

Freezing

For longer storage, portion the cooled bake into freezer-safe containers. It freezes beautifully for up to three months. When you crave a quick, comforting meal, just thaw overnight in the refrigerator.

Reheating

Reheat individual portions in the microwave until hot, or place larger portions in a covered baking dish in a 350 degree oven for about 15 minutes. To restore the topping’s crunch, uncover during the last few minutes of reheating.

FAQs

Can I use a different type of bean?

Absolutely! While cannellini beans are classic for their creamy texture, you can swap in great northern beans or even chickpeas for a slightly different flavor profile.

Can I use white rice instead of brown?

White rice cooks faster than brown, so if you use it, check for doneness around the 30-35 minute mark. Keep an eye on the liquid as you may need a bit less broth overall.

Is the White Bean and Pesto Bake suitable for vegans?

To make this dish fully vegan, simply skip the Parmesan or substitute with your favorite plant-based cheese. Make sure your pesto is dairy-free as well.

Can I make the White Bean and Pesto Bake ahead of time?

Definitely! You can assemble the bake up to the step before broiling, refrigerate, then add the topping and broil just before serving for maximum crunch.

What kind of pesto is best for this recipe?

Traditional basil pesto is always a winner, but feel free to experiment with arugula or kale pesto, or even sun-dried tomato pesto for a delicious twist.

Final Thoughts

I can’t wait for you to cozy up with a plate of the White Bean and Pesto Bake! It’s one of those magical recipes that feels a little like a hug in a baking dish—simple, flavorful, and endlessly adaptable. Give it a whirl and watch it become a go-to favorite in your kitchen too.

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