White Bean and Pesto Bake
A comforting and hearty weeknight dinner featuring creamy white beans, vibrant pesto, and juicy cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cans of white beans (such as cannellini or navy beans), drained and rinsed
- 1 cup pesto (store-bought or homemade)
- 1 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the drained white beans, pesto, and halved cherry tomatoes in a large mixing bowl.
- Season with salt and pepper to taste and mix gently.
- Transfer the mixture to a baking dish and spread it evenly.
- Sprinkle the grated Parmesan cheese on top.
- Drizzle olive oil over the top.
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden.
- Remove from the oven and let cool slightly before serving.
- Garnish with fresh basil if desired and serve hot.
Notes
For added depth of flavor, sauté garlic in olive oil before mixing with the beans and pesto. This dish can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg