I put pantry staples into a simple white bean and pesto bake that comes together in minutes, making a Fresh Vegetarian Dinner perfect for busy weeknights.

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I didn’t plan for this White Bean And Pesto Bake to become my weekday secret, but here we are. Creamy cannellini beans fold into bright basil pesto, and somehow the result feels unexpectedly bold, not the same old plain casserole you get at a potluck.

There’s texture and a little tang, and every bite makes you wonder what I did differently even though I know it’s mostly luck and a few stubborn instincts. I like that it’s quick, not precious, and fits snugly into my Quick Dinners Vegetarian rotation.

Try it when you want dinner to surprise you.

Ingredients

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Creamy beans loaded with fiber and plant protein make the bake filling
Herby pesto adds basil oil richness salt and umami from Parmesan and pine nuts
Sweet and bright they burst with acidity balancing the creamy beans
Mild melty cheese that gives gooey texture and some protein not too salty
Sharp grated cheese adds savory depth and a salty umami kick
Healthy monounsaturated fat that boosts flavor and helps everything crisp in oven
Bright citrus acidity wakes flavors cuts richness and adds fresh zip
Light crunchy topping for texture contrast adds a toasty golden finish

Ingredient Quantities

2 cans (15 oz) cannellini beans, drained and rinsed

1 cup basil pesto (store bought or homemade)

1 pint cherry tomatoes, halved

1 cup shredded mozzarella

1/2 cup grated Parmesan

1/3 cup panko breadcrumbs

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon lemon juice

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional)

Fresh basil leaves for garnish (optional)

How to Make this

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1. Preheat the oven to 375°F (190°C) and grease a 9 by 9 inch baking dish or similar, or just rub a little olive oil around so nothing sticks.

2. Drain and rinse the 2 cans of cannellini beans well, let them drain in a colander for a minute so they arent too wet.

3. In a large bowl combine the beans with 1 cup basil pesto, 2 minced garlic cloves, 1 tablespoon olive oil, 1 tablespoon lemon juice, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and the optional 1/4 teaspoon red pepper flakes if you want heat. Stir gently so the beans get coated but dont mash them to paste.

4. Fold in the halved pint of cherry tomatoes, reserving a few halves to scatter on top if you like a prettier bake.

5. Spoon the bean and pesto mix into the prepared baking dish, spreading it into an even layer but not packing it down too hard.

6. Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly over the beans, then scatter the reserved tomato halves on top.

7. In a small bowl toss 1/3 cup panko breadcrumbs with a drizzle of olive oil (about a teaspoon or two) until moistened, then sprinkle the crumbs over the cheese for a crunchy top.

8. Bake for about 20 to 25 minutes until the cheese is bubbly and the top is golden; if you want an extra crisp top put the dish under the broiler for 1 to 2 minutes watching carefully so it doesnt burn.

9. Let the casserole rest for 5 minutes, garnish with fresh basil leaves if using, then serve with crusty bread, over pasta, or with a green salad.

Equipment Needed

1. 9 by 9 inch baking dish (or any similar ovenproof pan), greased
2. Oven set to 375F (190C)
3. Colander for draining and rinsing the beans
4. Large mixing bowl
5. Measuring cups and spoons
6. Knife for halving tomatoes and mincing garlic
7. Cutting board
8. Silicone spatula or wooden spoon for stirring and spreading (dont mash the beans)
9. Small bowl and spoon to toss the panko topping, plus oven mitts for handling the hot dish

FAQ

Q: Can I swap the cannellini beans for something else? A: Yes, navy or great northern beans work great, even chickpeas if you like a firmer bite. If you use chickpeas mash a few so the pesto sticks better, otherwise it can be a bit loose.

Q: Is this recipe gluten free? A: Not as written because panko has gluten. Use gluten free panko, crushed gluten free crackers, or skip the crumbs and sprinkle extra Parmesan, and it will be fine.

Q: Can I make this ahead of time? A: You can assemble and cover in the fridge up to 24 hours. Keep the breadcrumb topping separate if you want it super crisp. Bake straight from the fridge, add 5 to 10 minutes to the time if cold.

Q: How do I get the topping extra crispy? A: Toss the panko with the olive oil and Parmesan before sprinkling, or toast the panko in a skillet for a few minutes first. Finish under the broiler 2 to 3 minutes but watch it, it goes from golden to burnt fast.

Q: Can I use store bought pesto or do I need to make it? A: Either works. Homemade is fresher but store bought saves time. If the jarred pesto is salty or oily, taste first and cut back on the salt or olive oil in the recipe.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in a 350 F oven for 10 to 15 minutes to keep the top from getting soggy, microwave works but the topping will be soft. Garnish with fresh basil after reheating.

White Bean And Pesto Bake Recipe Substitutions and Variations

(Cannellini beans) Swap for canned chickpeas, navy beans, or great northern beans. Chickpeas hold up a bit more and taste nuttier, navy beans are milder, so adjust seasoning if you want more flavor.
(Basil pesto) Use arugula or spinach-basil pesto, sun-dried tomato pesto, or just blend fresh basil, olive oil, garlic and lemon if you’re out of jarred pesto. Taste and add salt or lemon to brighten things up, pesto brands vary a lot.
(Shredded mozzarella) Try provolone, fontina, or Monterey Jack for good melting, or crumble fresh goat cheese or burrata on top after baking for a tangy twist. Stronger cheeses mean cut back a little on the Parmesan or salt.
(Panko breadcrumbs) Swap with regular breadcrumbs, crushed buttery crackers, crushed cornflakes, or toasted almond meal for a gluten free crunch. If you use nuts or crackers, toss them with a bit of olive oil so they brown nicely.

Pro Tips

– Drain and pat the beans extra dry before you mix anything in. If theyre soggy the whole bake goes watery, so press them gently with paper towels or a clean kitchen towel and let them sit in the colander a few minutes.

– Toast the panko first in a small skillet with a teaspoon or two of olive oil and a sprinkle of Parmesan, then spoon that over the top. It browns faster and tastes way nuttier than raw crumbs. If you finish under the broiler watch it the whole time, it can go from perfect to burned in seconds.

– Taste the pesto mix before you bake, pesto saltiness varies alot so you might want less or more salt. Add a little extra lemon juice and fresh basil after baking instead of before, it keeps the flavors bright and fresh.

– Make ahead and reheat smart. You can assemble up to the cheese and crumbs and chill for up to 24 hours, then bake when youre ready. Leftovers reheat best in a 350 degree oven until warmed through so the top gets crisp again, dont microwave unless you dont care about sogginess.

White Bean And Pesto Bake Recipe

Recipe by Bob Jones

0.0 from 0 votes

I put pantry staples into a simple white bean and pesto bake that comes together in minutes, making a Fresh Vegetarian Dinner perfect for busy weeknights.

Servings

servings

Calories

467

kcal

Equipment: 1. 9 by 9 inch baking dish (or any similar ovenproof pan), greased
2. Oven set to 375F (190C)
3. Colander for draining and rinsing the beans
4. Large mixing bowl
5. Measuring cups and spoons
6. Knife for halving tomatoes and mincing garlic
7. Cutting board
8. Silicone spatula or wooden spoon for stirring and spreading (dont mash the beans)
9. Small bowl and spoon to toss the panko topping, plus oven mitts for handling the hot dish

Ingredients

2 cans (15 oz) cannellini beans, drained and rinsed
1 cup basil pesto (store bought or homemade)
1 pint cherry tomatoes, halved
1 cup shredded mozzarella
1/2 cup grated Parmesan
1/3 cup panko breadcrumbs
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
Fresh basil leaves for garnish (optional)

Directions

Preheat the oven to 375°F (190°C) and grease a 9 by 9 inch baking dish or similar, or just rub a little olive oil around so nothing sticks.
Drain and rinse the 2 cans of cannellini beans well, let them drain in a colander for a minute so they arent too wet.
In a large bowl combine the beans with 1 cup basil pesto, 2 minced garlic cloves, 1 tablespoon olive oil, 1 tablespoon lemon juice, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and the optional 1/4 teaspoon red pepper flakes if you want heat. Stir gently so the beans get coated but dont mash them to paste.
Fold in the halved pint of cherry tomatoes, reserving a few halves to scatter on top if you like a prettier bake.
Spoon the bean and pesto mix into the prepared baking dish, spreading it into an even layer but not packing it down too hard.
Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly over the beans, then scatter the reserved tomato halves on top.
In a small bowl toss 1/3 cup panko breadcrumbs with a drizzle of olive oil (about a teaspoon or two) until moistened, then sprinkle the crumbs over the cheese for a crunchy top.
Bake for about 20 to 25 minutes until the cheese is bubbly and the top is golden; if you want an extra crisp top put the dish under the broiler for 1 to 2 minutes watching carefully so it doesnt burn.
Let the casserole rest for 5 minutes, garnish with fresh basil leaves if using, then serve with crusty bread, over pasta, or with a green salad.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.