Description
This White Bean and Pesto Bake is a simple, flavorful, and nutritious one-pan meal perfect for a quick weeknight dinner. Featuring creamy white beans blended with fragrant basil pesto and topped with Parmesan cheese, this dish is baked to perfection for a warm, comforting meal that’s both vegetarian and easy to make.
Ingredients
Scale
Main Ingredients
- 2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
- 1 cup basil pesto (store-bought or homemade)
Optional Ingredients
- 1 tablespoon olive oil (for greasing the baking dish)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil to prevent sticking and add flavor.
- Prepare Beans: Drain and rinse the white beans thoroughly to remove excess sodium and preserve freshness. Place them into a large mixing bowl.
- Mix Pesto and Seasonings: Add the basil pesto to the beans along with garlic powder and red pepper flakes, if using. Stir well until the beans are evenly coated with the flavorful mixture.
- Assemble in Baking Dish: Transfer the pesto-coated beans into the prepared baking dish, spreading them into an even layer. Sprinkle grated Parmesan cheese on top if desired for added richness and a golden crust.
- Bake: Place the dish in the oven and bake for 20-25 minutes, or until the top is golden and the beans are thoroughly heated through.
- Garnish and Serve: Remove from oven and garnish with fresh basil leaves. Serve warm as a satisfying main or side dish.
Notes
- For a creamier texture, you can mash some of the beans before mixing with pesto.
- Use homemade pesto to control salt content and add fresh flavor.
- Add a squeeze of lemon juice before baking for a bright, tangy twist.
- This dish pairs well with crusty bread or mixed green salad for a complete meal.
- Make it vegan by omitting Parmesan or using a dairy-free cheese alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
