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–+ servings
Bean and Pesto Bake

Creamy Bean and Pesto Bake for Cozy Weeknight Dinners

This Creamy Bean and Pesto Bake combines white beans and vibrant pesto for a comforting, easy dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cans White Beans canned or cooked for creaminess
  • 1 cup Pesto homemade or sun-dried tomato for a twist
  • 1 can Diced Tomatoes substitute fresh tomatoes if desired
  • 1 cup Rice brown rice recommended, or quinoa for quicker cooking
  • 2 cups Vegetable Broth can use water or chicken broth
  • 2 cloves Garlic fresh minced, optional
  • 1 cup Cheese mozzarella or dairy-free alternative, optional

Equipment

  • large baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and a large baking dish.
  2. Combine the white beans, diced tomatoes, and rice in the baking dish. Pour in the pesto and stir until well-coated.
  3. Pour the vegetable broth evenly over the mixture, ensuring it is adequately covered.
  4. Cover the dish tightly with foil and bake for 50 minutes.
  5. Remove the foil and bake for an additional 10-15 minutes until the top is golden and the rice is tender.
  6. Let it cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 800mgPotassium: 700mgFiber: 12gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

For a delightful side, pair with a refreshing kale salad or Cheesy Ranch Sausage.

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