Let me introduce you to a one-pan wonder that will make your hectic evenings feel a little cozier: the White Bean and Pesto Bake. This casserole is the definition of comfort food made easy, perfect for nights when you crave something hearty and full of flavor but don’t want to spend hours in the kitchen. With creamy cannellini beans, bright cherry tomatoes, and the irresistible punch of pesto, this bake brings together simple ingredients for a uniquely satisfying result. Whether you’re cooking for family or just yourself, you’ll find this dish endlessly welcoming—and honestly, you’ll want to make it every week!

White Bean and Pesto Bake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe comes from its short but impactful ingredient list. Each item plays a specific role—bringing texture, color, and most importantly, layers of flavor that meld together in the oven. Here’s what you’ll need for this White Bean and Pesto Bake:

Vegetable broth: Infuses the rice and beans with savory depth as everything bakes to tender perfection.
Long grain brown rice: Adds a wholesome, nutty bite that holds up well in the casserole and keeps you satisfied.
Cannellini beans: Creamy and protein-rich, these beans give the bake a hearty texture and mild taste.
Pesto: A burst of herby, garlicky, and cheesy flavor that ties all the ingredients together—use your favorite store-bought or homemade blend!
Salt: Just a touch elevates all the other flavors beautifully—don’t skip it.
Cherry tomatoes: Their juicy sweetness brightens every bite, and they roast beautifully in the oven.
Panko crumbs: For a crispy, golden topping that adds a satisfying crunch.
Grated Parmesan cheese: Melts into the panko and gives a savory, cheesy finish you’ll love.

How to Make White Bean and Pesto Bake

Step 1: Preheat and Prep the Broth

Start by preheating your oven to 375 degrees. While that’s warming up, pour your vegetable broth into a microwave-safe bowl or measuring cup and heat it on high for about 2–3 minutes, or until it’s boiling hot. This step ensures the rice cooks up perfectly tender right alongside everything else.

Step 2: Layer the Ingredients

Grab your favorite 8×8 baking dish—no need to grease, as there’s enough liquid to go around! Into the dish, add your brown rice, drained cannellini beans, pesto, a pinch of salt, and all those cheerful halved cherry tomatoes. It looks like a work of edible art at this stage, and just wait until it bakes!

Step 3: Add the Broth and Mix

Carefully pour the piping hot vegetable broth over your mixture. Use a large spoon or spatula to stir everything together gently. This helps the pesto coat the beans and rice, ensuring every bite is bursting with flavor. The liquid should nicely cover most of the rice and veggies.

Step 4: Bake Covered

Cover the dish tightly with foil. Slide it into the oven and bake for 60–65 minutes. The steam created under the foil is what cooks the rice right in the casserole, so be patient—it’s worth it!

Step 5: Check and Finish Baking

Once an hour is up, carefully remove the foil (watch out for steam!). Take a peek to see if there’s any extra liquid—if so, let it bake uncovered for another 3–4 minutes until that excess moisture has evaporated. You want your White Bean and Pesto Bake to be moist but not soupy.

Step 6: Add Crispy Topping

Now for the grand finale: evenly sprinkle the panko crumbs and Parmesan cheese over the top. Pop the dish back in the oven under the broiler for a few minutes. Keep a close eye on things—you want golden, toasty crumbs, not burnt ones! Add a swirl of extra pesto for a little flourish and extra flavor, if you like.

How to Serve White Bean and Pesto Bake

Garnishes

Brighten each serving by adding a few fresh basil leaves or an extra drizzle of pesto. The pop of green looks gorgeous and makes the flavors sing. A dusting of extra Parmesan on top never hurts, either!

Side Dishes

The White Bean and Pesto Bake is hearty enough to stand alone, but if you want to round out the meal, a crisp green salad with a tangy vinaigrette or some roasted seasonal veggies are perfect partners. Some warm crusty bread or garlic toast also makes it all feel extra special.

Creative Ways to Present

For a fun twist, spoon the bake into individual ramekins for an elegant dinner party starter, or pack it into a thermos and take it for a cozy picnic lunch. You could also try topping bowls with chopped toasted walnuts or a sprinkle of chili flakes for a little extra personality.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover White Bean and Pesto Bake to an airtight container and pop it in the fridge. It keeps beautifully for up to 4 days, and the flavors get even better as they mingle.

Freezing

If you want to tuck some away for later, this bake freezes surprisingly well. Allow the casserole to cool completely, then freeze individual portions or the whole dish tightly wrapped. It will last up to 2 months—just defrost overnight in the fridge before reheating.

Reheating

To reheat, cover the casserole and warm in a 350-degree oven for about 20 minutes, or zap individual servings in the microwave until steaming. If you crave a bit more crunch, add extra panko and Parmesan before reheating under the broiler for a couple of minutes.

FAQs

Can I use a different type of rice?

Absolutely! While long grain brown rice provides a lovely texture and nutty flavor, you can substitute with white rice for a softer bake or even a quick-cooking blend. Just be mindful that cooking times may vary, so check for doneness and adjust the liquid as needed.

What can I use instead of cannellini beans?

Great northern beans, navy beans, or even chickpeas work well in this recipe. Each brings a unique texture and taste, so feel free to use what you have on hand for your version of White Bean and Pesto Bake.

Is there a dairy-free option?

Yes! Choose a vegan pesto and skip the Parmesan, or use your favorite plant-based cheese on top. You’ll still get all the comforting, herby goodness of the original version.

Can I prep White Bean and Pesto Bake ahead of time?

Definitely. Assemble everything in your baking dish and cover tightly with foil, then refrigerate for up to 24 hours before baking. When you’re ready, continue with the baking instructions and enjoy a fresh, home-cooked meal with zero last-minute fuss.

What’s the best way to re-crisp the topping?

To bring that irresistible crunch back to leftovers, simply sprinkle a bit more panko and Parmesan on top, then broil for a couple of minutes before serving. It’ll taste almost as good as the first time!

Final Thoughts

I hope you fall for the White Bean and Pesto Bake as quickly as I did. It’s the kind of meal that makes you feel like a kitchen hero with almost no effort, and I can’t wait for you to enjoy all the comforting flavors it brings to your table. Give it a whirl and let it become your new dinnertime favorite!