White Bean and Pesto Bake
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!

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 โ Youโll 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 โ 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 โ 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 โ Halved cherry tomatoes add extra veggies to the dish. You can use grape tomatoes or chopped regular tomatoes if needed.
- Panko crumbs โ These add a nice crunchy topping. Regular breadcrumbs can be used as an alternative.
- Parmesan cheese โ For a savory finish. Feel free to use nutritional yeast as a dairy-free substitute.
How to Make this White Bean and Pesto Bake
Variations and Substitutions
- Add some greens โ 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 โ Sprinkle with crushed red pepper flakes to add a spicy kick.
- Cheesy goodness โ 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!
PrintWhite Bean and Pesto Bake
- 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
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
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/3 cup pesto
- 2 1/2 cups halved cherry tomatoes
- 1/2 cup panko crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees.
- Heat the vegetable broth in the microwave on high for 2-3 minutes or until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, and tomatoes. Stir well.
- Carefully pour the hot broth over the ingredients and stir to combine.
- Cover the dish tightly with foil and bake for 60-65 minutes.
- Remove the foil carefully (watch for hot steam) and check for any remaining liquid. If needed, bake uncovered for an additional 3-4 minutes until the liquid evaporates.
- Sprinkle the panko crumbs and Parmesan cheese on top and return it to the oven. Broil for a few more minutes until golden brown.
This was a wonderful dish! I love the combo of flavors, I can’t wait to make it again!!
Fabulous bake – I can’t wait for my next run to the supermarket to get everything I need. This recipe looks incredible!
This White Bean and Pesto Bake is my go-to weekend dinner! Easy and super delicious!
Beans and pesto make such a delicious combination. This cassarole was bound to be a success. Such a lovely dinner recipe.
This sounds like a perfect family weeknight meal to make. It looks easy and delicious!
What a simple and perfect meal! We love cannellini beans and eat them actually several times a week. I can’t eat tomatoes, but I’m going to make this without them and maybe sub in sauteed zucchini. Thank you, a fun really new idea for me that I’ll enjoy making for dinner as late summer heads into fall.
The White Bean and Pesto Bake was such a comforting and flavorful dish! The creamy beans paired perfectly with the rich pesto, and the whole family loved it. It was so easy to prepare, and I loved that it was both healthy and satisfying.
I love easy prep, nutritious meals. Thank u so much.
dGreat recipe…..keep them coming.