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White Bean & Pesto Bake

A creamy, cheesy Mediterranean-inspired vegetarian casserole made with white beans, basil pesto, and melted cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bean Bake
  • 2 cans white beans drained and rinsed
  • 1 cup cherry tomatoes halved
  • 3 cloves garlic minced
  • 0.5 cup basil pesto
  • 0.5 cup heavy cream
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp Italian seasoning
  • 0.25 cup breadcrumbs optional

Equipment

  • Mixing bowls
  • Baking dish
  • Oven
  • Measuring cups

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Combine beans, tomatoes, garlic, pesto, cream, salt, pepper, and seasoning in a bowl.
  3. Transfer mixture to the baking dish and spread evenly.
  4. Top with mozzarella and Parmesan cheese.
  5. Sprinkle breadcrumbs mixed with olive oil over the top if using.
  6. Bake 25–30 minutes until bubbly and golden.
  7. Rest briefly before serving and garnish with fresh basil.

Notes

You can substitute spinach or kale for added vegetables. Use dairy-free alternatives for a vegan version.