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–+ servings
White Bean and Pesto Bake

Savory White Bean and Pesto Bake for Cozy Nights

Discover the comforting White Bean and Pesto Bake—a quick and delicious vegetarian casserole perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Ingredients
  • 2 cans canned white beans drained and rinsed
  • 1 cup pesto use your favorite type
  • 2 cups diced tomatoes fresh or canned
  • 2 cups pre-cooked rice can substitute with quinoa
  • 1 cup vegetable broth low-sodium recommended
  • 1 cup cheese optional, feta or mozzarella works

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • spatula
  • Aluminum Foil

Method
 

Baking Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the canned white beans, pesto, diced tomatoes, and pre-cooked rice.
  3. Transfer the mixture into a greased 9x13-inch baking dish.
  4. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  5. After 45 minutes, uncover and bake for an additional 15 minutes.
  6. Let the dish cool for about 10 minutes before serving.
  7. Serve warm and enjoy!

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

This dish is highly versatile; feel free to substitute ingredients based on preference or availability.

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