White Bean and Pesto Bake

There are days when dinner needs to be more than just “food.” It needs to be cozy, filling, and—let’s be real here—something that doesn’t chain you to the kitchen all night. That’s where this White Bean and Pesto Bake comes in. Warm, cheesy, and brimming with flavor, it’s the kind of meal that feels like a hug in casserole form. Plus, it’s secretly loaded with protein, fiber, and veggies, so you can pat yourself on the back while your family devours it.

I love this dish for busy weeknights when I want something wholesome without juggling six pans. Everything bakes together in one dish, making cleanup a breeze (cue happy dance).

Why You’ll Love This White Bean and Pesto Bake

• Effortless prep. Just stir everything together and let the oven do the work.
• Family-friendly. Even picky eaters will dig into the cheesy, crunchy topping.
• Flexible. Swap the rice, beans, or pesto depending on what’s in your pantry.
• Healthy comfort food. Hearty beans, vibrant pesto, and juicy tomatoes balance flavor and nutrition beautifully.

Ingredients You’ll Need

Here’s your shopping list, with a few handy substitution ideas if you’re missing something:

• Long grain brown rice – Earthy and nutty, it gives the dish depth. If you only have white rice, reduce broth to 1 ½ cups and shorten the bake time to 45–50 minutes.
• Vegetable broth – Infuses the rice with savory flavor. (I’m partial to Better than Bouillon’s vegetable base.)
• Cannellini beans – Creamy, protein-packed, and satisfying. Great Northern or Navy beans work, too.
• Pesto – Use your go-to brand or homemade. Vegan? Grab a dairy-free version like Trader Joe’s kale & pine nut pesto.
• Tomatoes – Cherry or grape tomatoes add brightness. Chopped regular tomatoes are fine, too.
• Panko crumbs – Bring the crunch! Regular breadcrumbs are a simple alternative.
• Parmesan cheese – Adds a salty, golden finish. For dairy-free, sprinkle nutritional yeast instead.

How to Make White Bean and Pesto Bake

This recipe is one of those glorious “dump and bake” miracles—minimal effort, maximum payoff. No sautéing, no babysitting a pan, no mountains of dirty dishes. Just one cozy casserole dish and a hungry family waiting for dinner. Here’s how to make it happen:

Step 1: Preheat the oven

Set your oven to 375°F. (I always say: turn it on first, because nothing kills motivation faster than realizing you forgot to preheat halfway through.)

Step 2: Heat the broth

Pop your vegetable broth into the microwave for 2–3 minutes until it’s nice and hot. This little trick helps the rice cook more evenly. Think of it as giving your grains a warm bath before they transform into fluffy perfection.

Step 3: Mix the base ingredients

Grab an 8×8 baking dish (yes, you can use a 9×9 if that’s what you have—it’s not that picky). Add your rice, beans, pesto, salt, and tomatoes. Stir it together right in the dish. No mixing bowl needed—fewer dishes, more Netflix time.

Step 4: Add the broth

Carefully pour that steaming broth over your mixture. Give it one last stir so every grain of rice gets a little love. You’ll see the pesto swirl into the broth, coating the beans and tomatoes—it looks fancy, but trust me, it’s all happening by accident.

Step 5: Cover and bake

This is where the magic happens. Cover the dish tightly with foil (think drum-tight, so the steam stays trapped inside) and slide it into the oven. Bake for 60–65 minutes if you’re using brown rice.

If you swapped in white rice, remember to check around 45–50 minutes. No one likes mushy rice, so don’t skip the timing adjustment.

Step 6: Check for doneness

Here’s the slightly suspenseful part: when you peel back the foil (carefully—steam is sneaky and hot!), check if there’s any liquid hanging around at the bottom. If it looks a bit soupy, just pop it back in uncovered for another 3–4 minutes. The oven will dry things out without overcooking.

Step 7: Add the crunch and golden topping

Now for the chef’s kiss moment. Sprinkle panko crumbs and Parmesan cheese (or nutritional yeast if you’re dairy-free) over the top. Pop it back in the oven under the broiler for a few minutes. Watch it closely—this step goes from “golden perfection” to “oops, charcoal” in a heartbeat.

When it’s done, you’ll have a bubbling, golden crust that practically begs for a fork.

Step 8: Optional finishing touches

Drizzle a little extra pesto over the top if you’re feeling fancy, or toss some fresh basil on there for garnish. (This is where you get bragging rights when you share photos on Instagram.)

Tips for the Perfect Bake

• Rice check. If you’re switching to white rice, don’t forget to reduce both cooking time and liquid. Nobody wants mushy rice.
• Go vegan. A dairy-free pesto and nutritional yeast keep the flavor bold without the cheese.
• Make it a meal. Serve with a simple green salad or roasted veggies, and you’ve got dinner done.
• Kid hack. If your little ones side-eye anything green, blend the pesto into the broth before baking—it sneaks in without being obvious.

A Little Kitchen Story

This White Bean and Pesto Bake quickly became my “family gathering rescue recipe.” You know those times when you’re hosting and someone calls to say they’re bringing a friend… who’s vegetarian… and oh, also gluten-sensitive? (Yes, this happened to me.) I pulled out this dish, and it was such a hit that my kids asked for it again the next week. That’s when you know you’ve struck gold.

FAQs About White Bean and Pesto Bake

Bringing It All Together

When life gets busy, meals like this White Bean and Pesto Bake remind us that comfort doesn’t have to come with chaos. It’s simple, hearty, and adaptable—the kind of recipe you’ll turn to again and again. Whether you’re feeding a hungry family or looking for an easy meal prep idea, this bake has you covered. And trust me, once that crunchy, cheesy topping hits the table, no one will complain about dinner tonight.

More Recipes You’ll Love

If this White Bean and Pesto Bake made its way into your heart (and your weekly meal plan), you’ll definitely want to check out a few more comforting dinner ideas from the blog:

• For another hearty oven-baked classic, try my Chicken Wild Rice Casserole—it’s creamy, cozy, and perfect for chilly nights.
• If you’re craving a lighter but flavor-packed option, my Mediterranean Herb-Crusted Grilled Chicken pairs beautifully with fresh veggies.
• Soup lovers, don’t miss my Creamy Italian Ground Chicken Soup—a hug in a bowl with irresistible Italian flavors.
• And for something crispy and crowd-pleasing, these Seasoned Crispy Chicken Drumsticks are a family favorite that always disappears fast.

Adding these to your rotation gives you a mix of hearty casseroles, warming soups, and crispy mains—perfect for keeping weeknight dinners exciting without the stress.

White Bean and Pesto Bake

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• Author: Aneta
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This White Bean and Pesto Bake is a hearty, flavorful casserole made with rice, creamy beans, pesto, and juicy cherry tomatoes. Topped with a golden panko-Parmesan crust, it’s the perfect weeknight comfort food.

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Ingredients

Scale 1x2x3x

• 1 cup long grain brown rice (or white rice, see notes)

• 2 cups vegetable broth, hot

• 1 can (15 oz) cannellini beans, drained and rinsed

• ½ cup pesto (store-bought or homemade; use dairy-free for vegan)

• 1 ½ cups cherry tomatoes, halved

• ½ teaspoon salt (adjust to taste)

• ½ cup panko breadcrumbs

• ½ cup grated Parmesan cheese (or nutritional yeast for dairy-free)

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Instructions

1. Preheat the oven to 375°F.

2. Heat the vegetable broth in the microwave for 2–3 minutes until boiling.

3. In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.

4. Pour the hot broth over the mixture and stir to combine.

5. Cover tightly with foil and bake for 60–65 minutes.

6. Remove foil carefully (watch out for steam). If excess liquid remains, bake uncovered for 3–4 minutes.

7. Sprinkle panko crumbs and Parmesan cheese on top. Broil 2–3 minutes until golden brown.

8. Optional: drizzle with extra pesto before serving.

Notes

If using long grain white rice, reduce broth to 1 ½ cups and bake for only 45–50 minutes.
To keep this dish vegan, use a dairy-free pesto and nutritional yeast instead of Parmesan.
Great for meal prep—refrigerate leftovers up to 3 days or freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 65 minutes
• Category: Dinner, Casserole
• Method: baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 365 kcal
• Sugar: 4 g
• Sodium: 540 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 6 g
• Protein: 12 g
• Cholesterol: 10 mg