If you are searching for a comforting, wholesome, and absolutely delicious meal, the White Bean and Pesto Bake is going to become your new kitchen favorite. This dish brings together the creamy goodness of cannellini beans, the fragrant punch of fresh pesto, and the heartiness of brown rice, all baked to perfection with juicy cherry tomatoes and a crispy Parmesan-panko topping. It’s a simple yet impressive bake that balances vibrant flavors with cozy textures, perfect for a nourishing weeknight dinner or a make-ahead meal that will satisfy your cravings and warm your soul.

White Bean and Pesto Bake Recipe - Recipe Image

Ingredients You’ll Need

The magic of the White Bean and Pesto Bake lies in how easy and accessible the ingredients are, yet each one plays a vital role in building layers of flavor, texture, and color you won’t forget. From the creamy white beans to the bright halved cherry tomatoes, every element contributes something special.

2 cups vegetable broth: Acts as the cooking liquid for the rice and infuses the whole dish with savory depth.
1 cup long grain brown rice: Provides a nutty texture and wholesome foundation to soak up all those delicious flavors.
1 (15 oz) can cannellini beans, rinsed and drained: Adds creamy protein and smooth texture that melts into the bake.
1/3 cup pesto (plus more for topping, if desired): The star seasoning that brings fresh basil, garlic, and pine nut goodness with every bite.
1/4 teaspoon salt: Enhances all the natural flavors without overpowering the dish.
2 1/2 cups halved cherry tomatoes: Pops of color and juicy sweetness that balance the richness.
1/2 cup panko crumbs: Adds a crisp, golden topping that contrasts beautifully with the tender baked ingredients.
1/4 cup grated Parmesan cheese: Gives a savory, nutty crust that perfectly complements the pesto and beans.

How to Make White Bean and Pesto Bake

Step 1: Preheat and Prepare

Begin by getting your oven warmed up to 375 degrees Fahrenheit to ensure even baking. While that’s happening, heat the vegetable broth until it’s boiling hot. This step is key because pouring hot broth over the rice and other ingredients jumpstarts the cooking process, ensuring the rice cooks evenly inside the covered dish.

Step 2: Combine the Main Ingredients

In an 8×8 baking dish, mix together the long grain brown rice, rinsed cannellini beans, fragrant pesto, salt, and sweet halved cherry tomatoes. Stir everything well so the pesto is evenly distributed, giving every bite a burst of green herb flavor.

Step 3: Add Broth and Cover

Carefully pour the boiling vegetable broth over the rice and beans mixture. Stir briefly to combine, then tightly cover the baking dish with foil. This sealed environment will trap steam to cook the rice until tender and perfectly infused with all those bright flavors.

Step 4: Bake and Check

Place the covered dish in the oven and bake for 60 to 65 minutes. After this time, remove the foil cautiously—watch out for the hot steam! Check if any liquid remains. If so, bake uncovered for an additional 3 to 4 minutes until the excess moisture evaporates, giving you the perfect texture.

Step 5: Add Crispy Topping and Broil

Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top of the bake. Return the dish to the oven under the broiler for a few minutes until the topping is bubbly and golden brown. For an extra pop of flavor, add a generous spoonful of pesto on top once out of the oven.

How to Serve White Bean and Pesto Bake

Garnishes

To enhance the dish’s fresh and vibrant character, sprinkle some toasted pine nuts or fresh basil leaves over the top just before serving. A light drizzle of extra virgin olive oil will also elevate the flavors and add a glossy finish that looks stunning on the table.

Side Dishes

The White Bean and Pesto Bake pairs wonderfully with crisp green salads, roasted seasonal vegetables, or even a simple garlic bread for soaking up every last bit of the pesto-infused goodness. A chilled glass of white wine or sparkling water with lemon complements the meal beautifully without overpowering the flavors.

Creative Ways to Present

For a cozy family meal, scoop out hearty portions directly from the baking dish onto colorful plates. If hosting guests, serve the bake in individual ramekins topped with a fresh basil leaf and a sprinkle of extra Parmesan for a charming and elegant presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

After your feast, store any leftover White Bean and Pesto Bake in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a fantastic option for quick lunches or easy dinners later in the week.

Freezing

If you want to plan even further ahead, this bake freezes beautifully. Portion it into freezer-safe containers and store for up to 2 months. When ready, thaw overnight in the refrigerator before reheating to maintain its texture and flavors.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit for about 15-20 minutes, covered with foil to keep moisture in. Alternatively, microwave portions on medium power until warmed through, stirring halfway for even heating. Top with a pinch of fresh Parmesan and a dash of pesto to bring the flavors right back to life.

FAQs

Can I use white rice instead of brown rice for the White Bean and Pesto Bake?

Yes, you can substitute white rice, but keep in mind it will cook faster and may need less baking time. Brown rice gives a nuttier flavor and heartier texture, which complements the beans and pesto beautifully.

Is the White Bean and Pesto Bake suitable for vegan diets?

To make it vegan, simply leave out the Parmesan cheese or use a plant-based alternative. The dish will still be delicious and full of rich flavors thanks to the beans and pesto.

Can I add other vegetables to the bake?

Absolutely! Chopped zucchini, spinach, or mushrooms can be wonderful additions. Just make sure to adjust the baking time slightly if you add extra moisture-heavy vegetables.

What type of pesto works best in this recipe?

Traditional basil pesto works perfectly here, but feel free to experiment with sun-dried tomato pesto or kale pesto for a unique twist that still complements the creamy beans and rice.

Is it possible to use dried beans instead of canned?

You can use dried cannellini beans, but be sure to soak and cook them thoroughly ahead of time since the canned beans are already cooked and much quicker to prepare in the bake.

Final Thoughts

I cannot recommend the White Bean and Pesto Bake enough—it is genuinely one of those dishes that feels like a warm hug on a plate. Whether you’re cozying up on a chilly evening or prepping meals for the week, this bake delivers comfort, nutrition, and flavor in every forkful. Give it a try, and I promise it will earn a permanent spot in your recipe rotation!