White Bean and Pesto Bake is a comforting, one-dish vegetarian meal that’s both hearty and flavorful. I love how it combines the richness of pesto with the creaminess of cannellini beans, juicy cherry tomatoes, and tender brown rice, all topped with a golden, cheesy crust. It’s a perfect “dump-and-bake” recipe that makes weeknight dinners effortless and satisfying.

Why I Love This Recipe

I appreciate how this dish brings together pantry staples and fresh ingredients into a cohesive, nourishing meal. The pesto infuses the rice and beans with herby depth, while the cherry tomatoes add bursts of sweetness. The panko-Parmesan topping provides a delightful crunch that contrasts beautifully with the creamy interior. Plus, it's incredibly easy to prepare—just mix, bake, and enjoy.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups vegetable broth
1 cup long grain brown rice
1 (15 oz) can cannellini beans, rinsed and drained
⅓ cup pesto (plus more for topping, if desired)
¼ teaspoon salt
2 ½ cups halved cherry tomatoes
½ cup panko crumbs
¼ cup grated Parmesan cheese

Directions

Preheat the oven to 375°F (190°C).
In an 8×8-inch baking dish, combine the rice, cannellini beans, pesto, salt, and cherry tomatoes. Stir well to ensure everything is evenly distributed.
Heat the vegetable broth in the microwave on high for 2-3 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 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. Top with additional pesto, if desired.

Servings and Timing

Servings: Approximately 8 cups
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Variations

Add Some Greens: I like to mix in a few handfuls of chopped fresh spinach once the rice is finished baking, just before adding the topping.
Use White Rice: If I use long grain white rice instead of brown, I reduce the vegetable broth to 1 ½ cups and bake for 45-50 minutes.
Spice It Up: Sprinkling crushed red pepper flakes adds a spicy kick that I enjoy.
Cheesy Goodness: Adding a layer of mozzarella on top, beneath the breadcrumbs, gives it a rich flavor that I find irresistible.

Storage and Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I simply microwave a portion or warm it in the oven until heated through. It's a delicious meal to enjoy as a quick lunch or dinner throughout the week.

FAQs

How can I make this recipe vegan?

To make this dish vegan, I use a dairy-free pesto and replace the Parmesan cheese with nutritional yeast or a vegan cheese alternative.

Can I use a different type of bean?

Yes, I can substitute cannellini beans with other white beans like Great Northern or Navy beans, depending on what I have on hand.

What if I don't have panko crumbs?

If I don't have panko crumbs, I use regular breadcrumbs as an alternative for the topping.

Can I prepare this dish ahead of time?

Absolutely. I assemble the dish up to the point of baking, cover it, and refrigerate. When ready to cook, I bring it to room temperature and bake as directed.

What sides pair well with this casserole?

I find that a kale salad or a side of roasted vegetables complements this casserole nicely. A loaf of crusty bread or garlic bread also makes a delicious accompaniment.

Conclusion

This White Bean and Pesto Bake is a delightful, easy-to-make casserole that brings together wholesome ingredients in a flavorful way. Whether I'm cooking for my family or meal prepping for the week, this dish is a reliable and tasty option that I always enjoy.

White Bean and Pesto Bake

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Author: Sue
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: Approximately 8 cups
Category: Main Dish
Method: Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A comforting vegetarian bake featuring cannellini beans, brown rice, cherry tomatoes, and pesto, topped with a crispy panko-Parmesan crust.

Ingredients

2 cups vegetable broth
1 cup long grain brown rice
1 (15 oz) can cannellini beans, rinsed and drained
⅓ cup pesto (plus more for topping, if desired)
¼ teaspoon salt
2 ½ cups halved cherry tomatoes
½ cup panko crumbs
¼ cup grated Parmesan cheese

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Instructions

Preheat the oven to 375°F (190°C).
In an 8×8-inch baking dish, combine the rice, cannellini beans, pesto, salt, and cherry tomatoes. Stir well to ensure everything is evenly distributed.
Heat the vegetable broth in the microwave on high for 2-3 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 60-65 minutes.
Remove the foil carefully 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 to the oven. Broil for a few more minutes until golden brown.
Top with additional pesto, if desired, and serve warm.