White Bean and Pesto Bake: A Comforting Vegetarian Dinner You’ll Crave

When it comes to wholesome, flavor-packed meals, few dishes strike the balance between hearty comfort and fresh vibrance like a White Bean and Pesto Bake. This recipe brings together creamy white beans, the herbaceous punch of pesto, and a golden breadcrumb topping for a dish that’s satisfying yet surprisingly light. Whether you’re preparing a quick family dinner, entertaining guests, or simply looking for a nourishing meatless meal, this bake delivers on every front.

Why You’ll Love This Recipe

• Protein-packed and vegetarian: White beans provide plant-based protein and fiber, making this casserole both filling and nutritious.
• Flavorful but simple: Pesto infuses every bite with basil, garlic, Parmesan, and olive oil richness.
• Perfect for meal prep: This bake keeps well in the fridge and reheats beautifully, meaning you can cook once and enjoy for days.
• Crowd-pleaser: Even meat-lovers will appreciate the bold flavors and comforting textures.

Ingredients You’ll Need

• 3 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
• 1 ½ cups cherry tomatoes, halved
• 1 cup prepared basil pesto (store-bought or homemade)
• 1 cup breadcrumbs (panko for extra crunch)
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a medium baking dish.
2. Prepare the bean base: In a large bowl, combine drained white beans, halved cherry tomatoes, garlic, salt, and pepper. Stir in half of the pesto and toss until the beans are well coated.
3. Layer in the dish: Spread the bean and tomato mixture evenly in your prepared baking dish.
4. Make the topping: In a small bowl, mix breadcrumbs with Parmesan cheese and olive oil until the mixture resembles coarse sand. Stir in the remaining pesto for extra flavor.
5. Assemble: Sprinkle the breadcrumb topping evenly over the beans.
6. Bake: Place the dish in the oven and bake uncovered for 25–30 minutes, until the top is golden brown and crispy.
7. Serve: Remove from oven, let cool for 5 minutes, and garnish with fresh basil leaves before serving.

White Bean and Pesto Bake

A hearty vegetarian casserole with white beans, pesto, and a crispy breadcrumb topping—comfort food that’s both nourishing and full of flavor.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main

Cuisine: Italian, Vegetarian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 3 cans (15 oz) white beans drained and rinsed
• 1.5 cups cherry tomatoes halved
• 1 cup pesto store-bought or homemade
• 1 cup breadcrumbs panko recommended
• 0.5 cup Parmesan cheese grated
• 2 cloves garlic minced
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• fresh basil leaves for garnish

Equipment

• Mixing bowl
• Baking dish
• Oven
• Wooden spoon

Method

 

1. Preheat oven to 375°F (190°C) and lightly grease a medium baking dish.
2. In a large bowl, combine beans, cherry tomatoes, garlic, salt, and pepper. Stir in half of the pesto.
3. Spread mixture evenly in baking dish.
4. Mix breadcrumbs with Parmesan, olive oil, and remaining pesto. Sprinkle evenly on top.
5. Bake uncovered for 25–30 minutes until golden and crispy.
6. Cool slightly, garnish with basil, and serve.

Notes

For extra crunch, broil for 2–3 minutes at the end of baking.

Tips for Success

• Use quality pesto: Since pesto is the star flavor, opt for a fresh refrigerated brand or make your own at home with basil, garlic, Parmesan, pine nuts, and olive oil.
• Add greens: For extra nutrition, stir in a handful of spinach or kale with the beans before baking.
• Make it vegan: Skip the Parmesan or use a plant-based alternative and check that your pesto is dairy-free.
• Crunch factor: For extra crunch, broil the bake for the last 2–3 minutes.

Variations

• Mediterranean Twist: Add kalamata olives and roasted red peppers to the bean mix.
• Cheesy Comfort: Layer mozzarella or fontina cheese under the breadcrumb topping for a gooey surprise.
• Protein Boost: Mix in cooked quinoa or farro for a heartier casserole.
• Spicy Kick: Add red pepper flakes or drizzle with chili oil before serving.

Serving Suggestions

This White Bean and Pesto Bake pairs beautifully with:

• A simple green salad with lemon vinaigrette
• Crusty bread for scooping up the beans and pesto
• A glass of crisp white wine or sparkling water with lemon

It also works as a side dish for grilled vegetables, roasted chicken, or fish—though it truly shines as a stand-alone vegetarian main.

Fun Facts: Beans & Pesto Across Cultures

• White beans (cannellini in Italy, navy beans in the U.S.) have been staples in European and Mediterranean diets for centuries, prized for their versatility and nutrition.
• Pesto, originating from Genoa in northern Italy, literally means “to pound,” referring to the mortar-and-pestle preparation of basil, garlic, and nuts. Combining the two is a modern twist that honors both tradition and innovation.

Nutrition Benefits

Each serving is loaded with fiber, protein, and healthy fats, making it a balanced option for lunch or dinner. Beans support digestion and heart health, while basil and olive oil contribute antioxidants and anti-inflammatory properties.