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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
Cook Time 30 minutes
Total Time 45 minutes
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.