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White Bean & Pesto Bake

An easy dump-and-bake casserole with white beans, pesto, rice, and tomatoes for a flavorful vegetarian dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Casserole, Main Dish
Cuisine: Italian-Inspired, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bake Ingredients
  • 2 cups vegetable broth
  • 1 cup long-grain brown rice uncooked
  • 1 15 oz can cannellini beans rinsed and drained
  • 0.33 cup basil pesto
  • 0.25 tsp salt
  • 2.5 cups cherry tomatoes halved
Topping
  • 0.5 cup panko breadcrumbs
  • 0.25 cup Parmesan cheese grated

Equipment

  • 8x8 or 9x9 baking dish
  • Aluminum foil
  • Mixing spoon

Method
 

  1. Preheat oven to 425°F and grease baking dish.
  2. Combine broth, rice, beans, pesto, and salt in dish. Stir well.
  3. Top with halved cherry tomatoes.
  4. Cover with foil and bake 45-55 minutes until rice is tender.
  5. Uncover, add panko and Parmesan, bake 10-15 minutes until golden.
  6. Rest, garnish with extra pesto, and serve.

Notes

Use boiling broth for faster cooking. Vegan option: nutritional yeast instead of Parmesan.