If you’re looking for an easy, hearty dish that feels like a comforting hug in a bowl, then you absolutely need to try this White Bean and Pesto Bake Recipe. I love this recipe because it’s simple, packed with flavor, and really forgiving if you’re not a pro baker. Plus, it’s a one-dish wonder that’s perfect for weeknights or when you want a cozy meal without the fuss. Stick with me—I’ll share everything you need to know to make it turn out great every time.

Ingredients You’ll Need

These ingredients come together to create a dish that’s both satisfying and full of fresh flavors. I always recommend using good-quality pesto because it really shines through. Plus, picking ripe, juicy cherry tomatoes adds a pop of sweetness that balances the savory beans and rice.

• Vegetable broth: Using broth instead of water adds extra flavor — homemade or low-sodium store-bought both work well.
• Long grain brown rice: Brown rice holds up great during baking and adds nuttiness and texture.
• Cannellini beans: These creamy white beans are perfect for this bake, providing protein and fiber.
• Pesto: Bright basil or spinach pesto works beautifully; I like to have extra for drizzling on top.
• Salt: Just a touch enhances all the flavors, so don’t skip it.
• Halved cherry tomatoes: Juicy and sweet, they add freshness and color.
• Panko crumbs: For that crisp, golden crust — breadcrumbs make a big difference here.
• Grated Parmesan cheese: Adds a salty, cheesy finish to the topping that’s irresistible.

Variations

One of my favorite things about this White Bean and Pesto Bake Recipe is how easy it is to tweak it. Whether you want to make it vegan, boost the veggies, or change the flavors a bit, it’s super versatile—so don’t hesitate to experiment!

• Make it Vegan: I’ve swapped out Parmesan for nutritional yeast, and honestly, the difference is surprisingly good—your vegan friends will love it.
• Add More Veggies: I sometimes toss in zucchini or spinach leaves just before baking to sneak in more greens.
• Swap the Beans: Kidney beans or chickpeas can work in a pinch, though cannellini keeps it creamy and mild.
• Use Different Pesto: Try sun-dried tomato pesto or arugula pesto for a fun twist.

How to Make White Bean and Pesto Bake Recipe

Step 1: Get Your Oven and Broth Ready

Preheat your oven to a hot 425 degrees Fahrenheit. This high temp helps the rice cook through and the tomatoes soften nicely. While it heats up, zap your vegetable broth in the microwave until it’s just boiling—this gets the rice started so it bakes perfectly in the dish.

Step 2: Mix the Magic Ingredients

Grab an 8×8 baking dish and toss in your brown rice, drained white beans, pesto, salt, and those lovely halved cherry tomatoes. Stir everything together; this is where all the flavor magic begins. The pesto brings that rich, fresh herbal goodness that ties it all together.

Step 3: Pour and Bake Covered

Carefully pour the hot vegetable broth over your rice and bean mixture—be gentle so you don’t spill. Give it a little stir to combine everything evenly. Then cover the dish tightly with foil to trap steam, helping the rice cook perfectly. Pop it in the oven for 65 to 75 minutes.

Step 4: Crisp Up the Topping

Once the bake is done, carefully remove the foil (watch out for that steam—it can surprise you!). Check if the liquid is absorbed; if not, bake uncovered for another 5 to 10 minutes until it’s nice and set. Now sprinkle on the panko crumbs and Parmesan cheese. Broil it for a few minutes until the top turns golden brown and crispy—this finishing touch makes all the difference!

Step 5: Serve with Extra Pesto

I love to dollop a little extra pesto on top before serving. It adds freshness and a burst of color. Plus, if you’re someone who can’t get enough pesto like me, more is always better.

How to Serve White Bean and Pesto Bake Recipe

Garnishes

I love topping this bake with a sprinkle of fresh basil leaves and a little extra shaved Parmesan. If you want a bit of heat, a few red pepper flakes work wonders. For a bright finish, a squeeze of lemon juice just before serving really wakes up the flavors.

Side Dishes

Pairing this dish with a crisp green salad or steamed green beans is my go-to. For a heartier meal, some roasted vegetables or sautéed mushrooms complement the warm, earthy flavors beautifully.

Creative Ways to Present

For dinner parties, I like to serve this white bean and pesto bake in individual ramekins topped with a sprig of thyme or microgreens. It instantly elevates the presentation and makes guests feel special.

Make Ahead and Storage

Storing Leftovers

After it cools, I transfer leftovers into an airtight container and pop it in the fridge. It keeps nicely for up to 4 days. When you’re ready to eat, you’ll find the flavors have melded even more, which is a win in my book.

Freezing

I’ve frozen this bake both before and after adding the crispy topping. If you freeze it before broiling, just add fresh panko and Parmesan after reheating and broil then for the best crunch. It freezes well for about 2 months without losing flavor or texture.

Reheating

Reheat leftovers in the oven or toaster oven at 350°F until warmed through to keep the texture just right. If you’re reheating frozen portions, thaw overnight in the fridge first for best results.

FAQs

Final Thoughts

This White Bean and Pesto Bake Recipe has become one of my absolute favorites for so many reasons: it’s comforting, easy, veggie-packed, and perfect for busy days when you want a homey meal without tons of plating or fuss. Honestly, when I first tried this, I was wowed by how something so simple could taste so harmonious and satisfying. I hope you enjoy making and sharing it as much as I do—give it a try and let me know how it turns out for you!

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