Introduction

Oh friend, do you ever have those nights where you just crave something warm, comforting, and utterly delicious, but you also need it on the table in a flash? Me too! And that’s exactly why this Easy White Bean Pesto Bake has become a true lifesaver in my kitchen. It’s the kind of simple, wholesome meal that feels like a hug in a bowl, bursting with fresh flavor from the pesto and tomatoes, and it comes together with almost zero fuss. Seriously, if you can boil water and stir, you can make this! It’s become a go-to for busy evenings, and honestly, the leftovers are just as delightful.

Why You’ll Love This Recipe

Fast: Ready in under 30-40 minutes, start to finish.
Easy: Simple steps, minimal cleanup.
Giftable: Okay, maybe not the whole bake, but it’s a perfect meal to share with a friend in need!
Crowd-pleasing: Even picky eaters tend to love the simple, savory flavors.
Healthy: Packed with fiber, protein, and veggies.

Ingredients

Here’s what you’ll need to pull this cozy bake together. Simple, wholesome ingredients you might already have on hand!

2 cups vegetable broth: This is what we’ll use to cook our rice, infusing it with flavor right from the start.
1 cup long grain brown rice: Provides a hearty base. You can use white rice too, just adjust the cooking time according to package directions!
1 (15 oz) can cannellini beans, rinsed and drained: These creamy white beans add lovely texture and plant-based protein. Give them a good rinse to wash away the starchy liquid.
1/3 cup pesto: Ah, the star! Use your favorite store-bought or homemade pesto here. The flavor really shines. I often add a little extra because I just can’t help myself!
1/4 teaspoon salt: Just a little bit to enhance all the other flavors.
2 1/2 cups halved cherry tomatoes: They burst in the oven, adding pops of sweet, juicy freshness that cuts through the richness of the pesto. So good!
1/2 cup panko crumbs: This is for that glorious, crispy topping. Panko gives a superior crunch!
1/4 cup grated Parmesan cheese: Mixed with the panko, it creates a cheesy, golden crust.

How to Make It

Alright, let’s get this bake in the oven! It’s super straightforward, I promise.

First things first, let’s cook the rice. In a medium saucepan, bring the vegetable broth to a boil. Add the brown rice, reduce the heat to low, cover, and simmer until all the liquid is absorbed and the rice is tender. This usually takes about 35-40 minutes for brown rice. If using white rice, check your package for cooking time (it’s usually faster!). Once cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
While the rice is cooking, preheat your oven to 375°F (190°C). Grab an 8×8 or similar-sized baking dish and give it a light spray with cooking spray or grease it with a little olive oil.
In a large bowl, combine the cooked, fluffed brown rice, the rinsed cannellini beans, the pesto, and the salt. Stir gently to coat everything evenly in that beautiful green pesto.
Add the halved cherry tomatoes to the bowl with the rice mixture. Fold them in carefully so they don’t get too squished before baking.
Pour the entire mixture into your prepared baking dish, spreading it out into an even layer.
In a small bowl, mix together the panko crumbs and the grated Parmesan cheese. Sprinkle this mixture evenly over the top of the rice and bean mixture in the baking dish.
Place the dish in the preheated oven and bake for 15-20 minutes, or until the topping is golden brown and crispy and the bake is hot and bubbly around the edges.
Carefully remove from the oven. If you like, you can add a little extra dollop of pesto on top before serving. Let it sit for just a few minutes before spooning it into bowls. Enjoy that comforting goodness!

Substitutions & Additions

Recipes are just starting points, right? Feel free to play around and make this your own!

Beans: Not a cannellini fan? Chickpeas or other white beans work beautifully here too.
Rice: Quinoa or even a small pasta shape (like ditalini or elbow macaroni) could stand in for the rice. Cook pasta separately until al dente.
Greens: Stir in a few handfuls of fresh spinach or chopped kale when you add the tomatoes. They’ll wilt down in the oven.
Veggie Boost: Sauté some mushrooms, bell peppers, or zucchini and add them to the mix.
Make it Vegan: Skip the Parmesan and use nutritional yeast for a cheesy flavor or just increase the panko for crunch. Ensure your pesto is dairy-free (some contain Parmesan).
Protein Power: Cooked chicken or sausage could be added for meat-lovers.

Tips for Success

A few little pointers to make sure your bake turns out perfectly every time!

Don’t Skip Rinsing: Rinsing the canned beans helps remove excess starch and sodium, making them easier to digest and improving the texture of the dish.
Perfectly Cooked Rice: Make sure your rice is cooked according to package directions and isn’t too wet. Letting it sit after cooking helps absorb extra steam.
Pesto Power: Use a pesto you genuinely love, as it’s the main flavor driver. Homemade pesto will give you the freshest taste, but a good quality store-bought one is perfect for convenience.
Prep Ahead: You can cook the rice and mix together the rice, beans, pesto, and tomatoes the day before. Store covered in the fridge. When ready to bake, transfer to the dish, add the topping, and bake as directed (you might need a few extra minutes since it’s cold).

How to Store It

This bake is fantastic for leftovers! Let it cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. To reheat, you can pop it back in the oven (covered) or microwave individual portions.

FAQs

Can I use dry beans instead of canned? Yes, just cook them fully according to package directions before adding them to the mixture.
Is this dish spicy? No, traditional pesto isn’t spicy. The flavor comes from basil, garlic, pine nuts, and cheese.
Can I freeze this bake? While you can freeze it, sometimes the texture of the rice and tomatoes can change slightly upon thawing. The topping might also lose some crispness. If you freeze, I’d recommend freezing the mixture without the panko/Parmesan topping, then adding the topping just before baking. Freeze for up to 3 months.
What do I serve with this? It’s a complete meal on its own, but it’s lovely with a simple side salad or some crusty bread for scooping!

Easy White Bean Pesto Bake

This Easy White Bean Pesto Bake is a simple, wholesome meal perfect for busy weeknights. It's warm, comforting, and bursting with fresh flavor from pesto and tomatoes. It comes together with minimal fuss and is a go-to for busy evenings, with delightful leftovers.

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Equipment

Medium saucepan
8x8 or similar-sized baking dish
Large bowl
Small bowl
Oven Preheated to 375°F (190°C)

Ingredients

Hauptzutaten

2 cup vegetable broth This is what we'll use to cook our rice, infusing it with flavor right from the start.
1 cup long grain brown rice Provides a hearty base. You can use white rice too, just adjust the cooking time according to package directions!
1 can (15 oz) cannellini beans rinsed and drained: These creamy white beans add lovely texture and plant-based protein. Give them a good rinse to wash away the starchy liquid.
0.33 cup pesto Ah, the star! Use your favorite store-bought or homemade pesto here. The flavor really shines. I often add a little extra because I just can't help myself!
0.25 teaspoon salt Just a little bit to enhance all the other flavors.
2.5 cup halved cherry tomatoes They burst in the oven, adding pops of sweet, juicy freshness that cuts through the richness of the pesto. So good!
0.5 cup panko crumbs This is for that glorious, crispy topping. Panko gives a superior crunch!
0.25 cup grated Parmesan cheese Mixed with the panko, it creates a cheesy, golden crust.

Instructions

Cook the rice: In a medium saucepan, bring the vegetable broth (ing_1) to a boil. Add the brown rice (ing_2), reduce the heat to low, cover, and simmer until all the liquid is absorbed and the rice is tender (about 35-40 minutes for brown rice). Once cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Prepare for baking: While the rice is cooking, preheat your oven to 375°F (190°C). Grab an 8x8 or similar-sized baking dish and give it a light spray with cooking spray or grease it with a little olive oil.
Combine base ingredients: In a large bowl, combine the cooked, fluffed brown rice (ing_2), the rinsed cannellini beans (ing_3), the pesto (ing_4), and the salt (ing_5). Stir gently to coat everything evenly.
Add tomatoes: Add the halved cherry tomatoes (ing_6) to the bowl with the rice mixture. Fold them in carefully.
Transfer to baking dish: Pour the entire mixture into your prepared baking dish, spreading it out into an even layer.
Prepare topping: In a small bowl, mix together the panko crumbs (ing_7) and the grated Parmesan cheese (ing_8). Sprinkle this mixture evenly over the top of the rice and bean mixture in the baking dish.
Bake: Place the dish in the preheated oven and bake for 15-20 minutes, or until the topping is golden brown and crispy and the bake is hot and bubbly around the edges.
Rest and serve: Carefully remove from the oven. If you like, you can add a little extra dollop of pesto on top before serving. Let it sit for just a few minutes before spooning it into bowls.

Notes

Substitutions & Additions: Chickpeas or other white beans can replace cannellini beans. Quinoa or small pasta can replace rice. Stir in fresh spinach or kale, or sautéed vegetables like mushrooms, bell peppers, or zucchini. For a vegan version, skip Parmesan and use nutritional yeast or increase panko; ensure pesto is dairy-free. Cooked chicken or sausage can be added. Tips for Success: Rinsing canned beans removes starch and sodium. Ensure rice is properly cooked and not too wet. Use a good quality pesto. Can prep the rice, beans, pesto, and tomato mixture the day before and store in the fridge; add topping just before baking. Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven (covered) or microwave. Freezing: Can freeze the mixture without the panko/Parmesan topping for up to 3 months; add topping just before baking. Serving suggestion: Serve with a simple side salad or crusty bread.