White Bean & Pesto Bake (Easy Dump-and-Bake Casserole)

Looking for a wholesome, comforting dinner that practically makes itself? This White Bean & Pesto Bake is the ultimate dump-and-bake casserole. With hearty brown rice, creamy cannellini beans, juicy cherry tomatoes, and savory pesto, this vegetarian dish is packed with flavor and requires just minutes of prep.

Simply stir everything together, pour over hot broth, and let the oven do the work. It’s the perfect solution for busy weeknights when you want something nourishing, satisfying, and stress-free.

Why You’ll Love This Recipe

• Minimal prep time (just 10 minutes!)
• One baking dish = easy cleanup
• Vegetarian and easily vegan adaptable
• Great for meal prep
• Comforting, filling, and full of flavor

Ingredients (Serves 6–8)

• Vegetable broth – 2 cups
• Long grain brown rice – 1 cup
• Cannellini beans (15 oz can) – rinsed and drained
• Pesto – 1/3 cup (plus extra for topping if desired)
• Salt – 1/4 teaspoon
• Cherry tomatoes – 2 1/2 cups, halved
• Panko breadcrumbs – 1/2 cup
• Grated Parmesan cheese – 1/4 cup

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: Approximately 8 cups

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C).

Step 2: Heat the Broth

Pour the vegetable broth into a microwave-safe measuring cup and microwave on high for 4–5 minutes, until boiling.

Step 3: Assemble the Casserole

In an 8×8-inch baking dish, combine:

• Brown rice
• Cannellini beans
• Pesto
• Salt
• Halved cherry tomatoes

Stir well so the pesto is evenly distributed.

Step 4: Add the Broth

Carefully pour the hot broth over the mixture. Stir gently to combine.

Step 5: Bake

Cover the dish tightly with foil and bake for 65–75 minutes, or until the rice is tender and most of the liquid is absorbed.

If excess liquid remains after baking, remove the foil and bake uncovered for an additional 5–10 minutes.

Step 6: Add the Crunchy Topping

Sprinkle panko breadcrumbs and grated Parmesan over the top. Return to the oven and broil for a few minutes until golden brown and crispy.

Optional: Drizzle with extra pesto before serving for an extra boost of flavor.

Ingredient Notes & Substitutions

Rice Options

• Brown rice is recommended for texture and fiber.
• If using long grain white rice, reduce broth to 1 1/2 cups and bake for 45–50 minutes instead.

Beans

Cannellini beans are creamy and mild, but you can substitute with:

• Great Northern beans
• Navy beans

Pesto

Use store-bought or homemade pesto. For a vegan version, choose a dairy-free pesto.

Cheese Substitute

Swap Parmesan for nutritional yeast to keep it dairy-free.

Delicious Variations

🌿 Add Greens

Stir in fresh chopped spinach after baking, just before adding the topping.

🌶 Spice It Up

Add red pepper flakes for a little heat.

🧀 Extra Cheesy

Layer shredded mozzarella under the breadcrumbs before broiling.

🍄 Add More Veggies

Mix in zucchini, mushrooms, or bell peppers for added nutrition.

What to Serve With This Bake

This casserole pairs beautifully with:

• A fresh kale or arugula salad
• Roasted vegetables
• Garlic bread or crusty sourdough
• A simple cucumber salad

It’s hearty enough to stand alone but versatile enough to complement other dishes.

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat in the microwave for quick meals.
• For best texture, warm in the oven at 350°F until heated through.

This dish also makes an excellent meal prep option — portion it into containers for easy grab-and-go lunches.

Final Thoughts

This White Bean & Pesto Bake proves that simple ingredients can create incredibly satisfying meals. With its creamy beans, herby pesto, tender rice, and crispy topping, it delivers comfort and flavor in every bite.