I couldn’t believe how a white bean and pesto bake assembled in minutes hides a clever trick that makes leftovers even better.
I love this White Bean And Pesto Bake, it’s the kind of Quick Dinners Vegetarian that sneaks into a busy week and somehow makes everyone sit up and pay attention. I usually throw together cannellini beans with bright basil pesto and the combo surprises me every time, loud in the best way.
It reads like effort on the table even when I was out of time, and weirdly people assume I planned it all day. It reheats well so leftovers feel like a win, and somehow the flavors keep getting better the next day, which is just cheating.
Ingredients
- Creamy beans, packed with fiber and plant protein, keep you full and stabilize blood sugar.
- Bright, herby sauce with healthy fats from olive oil, adds savory, slightly nutty flavor.
- Bursting sweet and tart jewels, add acidity, vitamin C and juicy freshness.
- Mild, creamy cheese that melts lovely, gives gooey richness and gentle milky flavor.
- Salty, umami punch; grated for sharpness and golden crust, good for finishing.
- Pungent, aromatic cloves add savory depth and subtle heat when roasted or minced.
- Rich source of monounsaturated fats, adds silkiness and helps flavors bloom.
- Bright citrus tang, lifts the dish, balances richness and adds fresh acidity.
Ingredient Quantities
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 3/4 cup basil pesto, store bought or homemade
- 1 pint (about 2 cups) cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella, torn or sliced
- 1/2 cup grated Parmesan plus more for sprinkling
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
How to Make this
1. Preheat your oven to 400°F (200°C) and lightly oil a medium baking dish.
2. Drain and rinse the cannellini beans well, shake off excess water and dump them into a large bowl.
3. Add 3/4 cup basil pesto (store bought or homemade), minced garlic, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 cup grated Parmesan, red pepper flakes if using, and salt and pepper to taste. Toss gently so you dont mash the beans; if the pesto is very thick loosen it with a splash more olive oil.
4. Taste the bean mix and adjust salt, pepper or lemon so it sings a little.
5. Transfer the beans to the prepared dish and spread them into an even layer.
6. Scatter the halved cherry or grape tomatoes over the beans, tucking some down a bit so they wont roll off.
7. Top with the torn or sliced fresh mozzarella and sprinkle a little extra Parmesan over everything for browning.
8. Bake uncovered until the casserole is bubbling and the cheese is melted, about 20 to 25 minutes. For a browned top, switch to broil and watch carefully, broiling 1 to 2 minutes until golden.
9. Let the bake rest 5 minutes to settle, then sprinkle with fresh basil leaves, another pinch of Parmesan if you like, and a tiny drizzle of olive oil before serving.
Equipment Needed
1. Medium baking dish (about 9×13 or a 2 quart, lightly oiled)
2. Large mixing bowl — for tossing the beans (dont mash em)
3. Colander or sieve — to drain and rinse the cannellini beans
4. Measuring cups and spoons (3/4 cup, tbsp, tsp)
5. Chef knife and cutting board — for halving tomatoes and slicing mozzarella
6. Rubber spatula or wooden spoon — for gentle mixing and spreading in the dish
7. Box grater or microplane — for the Parmesan
8. Oven mitts and a slotted spoon or spatula for serving
FAQ
White Bean And Pesto Bake Recipe Substitutions and Variations
- Cannellini beans: swap with great northern or navy beans, or use canned chickpeas (same 2 cans). Great northern keeps that creamy mouthfeel, chickpeas give a firmer bite.
- Basil pesto: use sun dried tomato pesto, or blitz spinach + parsley + olive oil + parmesan + garlic for a quick green pesto. Store bought pesto can be saltier so taste as you go.
- Fresh mozzarella: swap with burrata for extra creaminess, or bocconcini, or shredded low moisture mozzarella if you want it to melt more evenly.
- Lemon juice: replace 1 tablespoon with 1 tablespoon white wine vinegar or apple cider vinegar, or stir in 1–2 teaspoons lemon zest for bright flavor without extra liquid. Vinegar is sharper so add slowly.
Pro Tips
– Don’t skimp on draining and patting the cannellini beans dry, they hold water and a soggy bake is no fun. If you want more bite, toss them with a little olive oil and roast them on a sheet for 10 minutes before mixing, it gives great texture.
– Taste the pesto before you dump it in. Store bought ones can be super salty or oily, so loosen thick pesto with a splash of oil or lemon juice and adjust salt, that way the beans get even coating without overpowering flavor.
– Handle the fresh mozzarella like a diva, blot it on paper towels and slice or tear it small so it melts evenly and doesnt pool into blobs. If you want a little crunch, sprinkle toasted panko or breadcrumbs mixed with grated Parmesan on top right before baking.
– When browning the top, watch it like a hawk. The oven can go from golden to burned in a minute. Also finish with a tiny drizzle of good olive oil and torn basil right before serving for brightness, not during baking.
White Bean And Pesto Bake Recipe
I couldn't believe how a white bean and pesto bake assembled in minutes hides a clever trick that makes leftovers even better.
6
servings
375
kcal
Equipment: 1. Medium baking dish (about 9×13 or a 2 quart, lightly oiled)
2. Large mixing bowl — for tossing the beans (dont mash em)
3. Colander or sieve — to drain and rinse the cannellini beans
4. Measuring cups and spoons (3/4 cup, tbsp, tsp)
5. Chef knife and cutting board — for halving tomatoes and slicing mozzarella
6. Rubber spatula or wooden spoon — for gentle mixing and spreading in the dish
7. Box grater or microplane — for the Parmesan
8. Oven mitts and a slotted spoon or spatula for serving
Ingredients
2 (15-ounce) cans cannellini beans, drained and rinsed
3/4 cup basil pesto, store bought or homemade
1 pint (about 2 cups) cherry or grape tomatoes, halved
8 ounces fresh mozzarella, torn or sliced
1/2 cup grated Parmesan plus more for sprinkling
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish (optional)
Directions
- Preheat your oven to 400°F (200°C) and lightly oil a medium baking dish.
- Drain and rinse the cannellini beans well, shake off excess water and dump them into a large bowl.
- Add 3/4 cup basil pesto (store bought or homemade), minced garlic, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 cup grated Parmesan, red pepper flakes if using, and salt and pepper to taste. Toss gently so you dont mash the beans; if the pesto is very thick loosen it with a splash more olive oil.
- Taste the bean mix and adjust salt, pepper or lemon so it sings a little.
- Transfer the beans to the prepared dish and spread them into an even layer.
- Scatter the halved cherry or grape tomatoes over the beans, tucking some down a bit so they wont roll off.
- Top with the torn or sliced fresh mozzarella and sprinkle a little extra Parmesan over everything for browning.
- Bake uncovered until the casserole is bubbling and the cheese is melted, about 20 to 25 minutes. For a browned top, switch to broil and watch carefully, broiling 1 to 2 minutes until golden.
- Let the bake rest 5 minutes to settle, then sprinkle with fresh basil leaves, another pinch of Parmesan if you like, and a tiny drizzle of olive oil before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 217g
- Total number of serves: 6
- Calories: 375kcal
- Fat: 29.4g
- Saturated Fat: 9.4g
- Trans Fat: 0.1g
- Polyunsaturated: 4.3g
- Monounsaturated: 15.8g
- Cholesterol: 34mg
- Sodium: 667mg
- Potassium: 562mg
- Carbohydrates: 21.4g
- Fiber: 7g
- Sugar: 3.4g
- Protein: 18.8g
- Vitamin A: 333IU
- Vitamin C: 10.5mg
- Calcium: 312mg
- Iron: 2.8mg
