This simple white bean and pesto bake is a great “dump and bake” casserole that only takes a few minutes to assemble. It’s perfect for a busy weeknight meal!

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This white beans and rice casserole is a simple and delicious meal, perfect for busy weeknights. Dump everything in the baking dish and pop it in the oven for a dinner that is quick to assemble! Packed with savory pesto, hearty beans, and juicy tomatoes, this dish is sure to be a hit!

Ingredients & Substitutions

  • Long grain brown rice – You’ll need long grain brown rice for this recipe. You can use long grain white rice in place of the brown rice, but you’ll need to reduce the vegetable broth to 1 1/2 cups and reduce baking time to 45-50 minutes.
  • Vegetable broth – This adds flavor and seasoning to the rice as it cooks. I like the Better than Boullion vegetable stock.
  • Cannellini beans- The beans provide protein and fiber. You can substitute them with other white beans, such as Great Northern or Navy beans, if you like.
  • Pesto – Use your favorite store-bought or homemade pesto. For a vegan option, make sure to use a dairy-free pesto. I like the vegan kale and pine nut pesto from Trader Joe’s
  • Tomatoes – Halved cherry tomatoes add extra veggies to the dish. You can use grape tomatoes or chopped regular tomatoes if needed.
  • Panko crumbs – These add a nice crunchy topping. Regular breadcrumbs can be used as an alternative.
  • Parmesan cheese – For a savory finish. Feel free to use nutritional yeast as a dairy-free substitute.

How to Make this White Bean and Pesto Bake

In an 8×8 baking dish, combine the rice, vegetables, cannellini beans, pesto, and cherry tomatoes. Stir well to ensure everything is evenly distributed.
Place the vegetable broth in a microwave-safe measuring cup and microwave on high for 3-4 minutes, or until boiling.
Carefully pour the hot vegetable broth over the ingredients in the baking dish. Stir to combine.
Cover the dish tightly with foil and bake for one hour. Carefully remove the foil (be cautious of hot steam).
Sprinkle the panko crumbs and grated Parmesan cheese over the top. Return the dish to the oven and broil a few minutes.
Bake until the topping is lightly browned.

Variations and Substitutions

  • Add some greens – Mix in a few handfuls of chopped fresh spinach once the rice is finished baking, just before adding the topping.
  • Use white rice– You can use long grain white rice in place of the brown rice, but you’ll need to reduce the vegetable broth to 1 1/2 cups and reduce baking time to 45-50 minutes.
  • Spice it up – Sprinkle with crushed red pepper flakes to add a spicy kick.
  • Cheesy goodness – Add a layer of mozzarella on top, beneath the breadcrumbs, for a rich flavor.

What to Serve with This Casserole

Pair this casserole with a kale salad or a side of roasted vegetables for a veggie packed meal. A loaf of crusty bread or garlic bread would also be a delicious accompaniment. We usually keep a loaf of Wildgrain bread in our freezer so we always have bread when we need it!

How to Store Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 5 days. To reheat, simply microwave a portion or warm it in the oven until heated through. Enjoy this delicious meal as a quick lunch or dinner throughout the week!

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White Bean Pesto Bake

White Bean and Pesto Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 17 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 cups 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This simple white bean and pesto bake is a great “dump and bake” casserole that only takes a few minutes to assemble. It’s perfect for a busy weeknight meal!

Ingredients

Units Scale
  • 2 cups vegetable broth
  • 1 cup long grain brown rice
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1/3 cup pesto (plus more for topping, if desired)
  • 1/4 teaspoon salt
  • 2 1/2 cups halved cherry tomatoes
  • 1/2 cup panko crumbs
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees.
  2. Heat the vegetable broth in the microwave on high for 4-5 minutes or until boiling.
  3. In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.
  4. Carefully pour the hot broth over the ingredients and stir to combine.
  5. Cover the dish tightly with foil and bake for 65-75 minutes.
  6. Remove the foil carefully (watch for hot steam) and check for any remaining liquid. If needed, bake uncovered for an additional 5-10 minutes until the liquid evaporates.
  7. Sprinkle the panko crumbs and Parmesan cheese on top and return it to the oven. Broil for a few more minutes until golden brown. Top with additional pesto, if desired.