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–+ servings
White Bean and Pesto Bake

Easy White Bean and Pesto Bake for Cozy Weeknight Dinners

A quick and satisfying White Bean and Pesto Bake that's perfect for busy weeknights.
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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: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 cans White Beans Can substitute with chickpeas or black beans.
  • 1 cup Pesto Store-bought or homemade.
  • 1 cup Rice Brown rice or quinoa can be used.
  • 2 cups Tomatoes Canned tomatoes are a convenient substitute.
  • 1 cup Vegetable Broth Water or chicken broth can be substituted.
For Serving
  • 1 bowl Kale Salad Fresh side that complements the bake.
  • 1 loaf Crusty Bread For scooping up the bake.

Equipment

  • Oven
  • Baking dish
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Combine the creamy white beans, rice, pesto, and tomatoes in a large baking dish.
  3. Pour the vegetable broth over the mixture and stir gently.
  4. Cover the baking dish with aluminum foil and bake for 45-60 minutes.
  5. Remove the foil and bake uncovered for an additional 15 minutes.
  6. Allow to cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 600mgPotassium: 500mgFiber: 10gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Feel free to add extra vegetables like spinach or zucchini for enhanced nutrition.

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