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 – 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






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!
Print
White 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 (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
- Preheat the oven to 425 degrees.
- Heat the vegetable broth in the microwave on high for 4-5 minutes or until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, 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 65-75 minutes.
- 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.
- 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.
The flavor was amazing! I love how quick and easy it came together. I used quinoa instead of rice and only cooked for 50 minutes before fluffing and adding the breadcrumbs and Parmesan cheese. This is definitely going in the rotation.
The flavor on this was great!…But, the cook time seemed way off. After 60 min the rice was raw. I took the foil off for 35 min and the rice was cooked, then added the topping and ~1/4c half and half then cooked for another 15min. I used dried beans that I’d soaked overnight and they were still a bit firm, but it’d been 2 hours and I was hungry. Not sure what went so wrong, but it was tasty and I’m sure the leftovers will be great.
If I used jasmine rice instead, how would I need to modify the recipe?
Delicious!! Absolutely fantastic flavor.
Rice wasn’t cooking at all so I increased temperature to 425 F and added a lot of time. Next time I’ll also add more tomatoes.
Short directions say to microwave water 2-3 mins, while long version says 3-4 mins. It ALSO said “until boiling” but I didn’t pay enough attention and only did 2 min 30 sec, and that wasn’t long enough.
Tastes great, but I would add 2 cans of beans with that amount of rice. It was just too much rice.
Yummy, healthy, and easy. I added the zest of a lemon to the breadcrumb mix bc lemon makes everything better.
Why is there so much sodium in this recipe?
Broth I bet!!
The sodium would be reduced if using low sodium broth and canned beans
The only thing I did differently was add more water and bake an extra thirty minutes. I live at high altitude and I typically have to alter recipes by adding more liquid and extending cook times. I loved this recipe and will add it to my meal rotation !!! Thank you for sharing!!
Could you use orzo instead of rice?
I would imagine it would need less cooking time time.
Would quinoa be a good replacement for the rice in this recipe?
I would recommend this one instead! https://iheartvegetables.com/mediterranean-quinoa-bake/