White Bean & Pesto Bake (Easy Dump-and-Bake Casserole)

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If you’re looking for a cozy, protein-packed, and incredibly simple dinner, this White Bean & Pesto Bake (Easy Dump-and-Bake Casserole) is about to become your new favorite weeknight meal. Made with pantry staples like canned white beans, vibrant basil pesto, juicy cherry tomatoes, and melty cheese, this dish requires minimal prep and delivers maximum flavor.

True to its name, this dump-and-bake casserole comes together in just minutes. There’s no need to sauté, pre-cook, or layer complicated ingredients. You simply combine everything in a baking dish, pop it in the oven, and let the heat transform it into a bubbling, golden masterpiece.

Perfect for busy evenings, meatless Mondays, or when you need a comforting yet healthy baked bean dish, this white bean pesto bake is satisfying, flavorful, and surprisingly versatile.

Why You’ll Love This White Bean & Pesto Bake

This easy vegetarian casserole checks all the right boxes. It’s rich and creamy without being heavy, thanks to protein-packed white beans that create a naturally hearty texture. The pesto adds a bold, herby brightness that balances the creaminess, while cherry tomatoes burst with sweetness as they roast.

Another reason this recipe stands out is its simplicity. With just a handful of ingredients and one baking dish, cleanup is minimal. It’s also adaptable — you can easily add greens, swap cheeses, or make it dairy-free.

Plus, this dish is naturally high in plant-based protein and fiber, making it both nourishing and filling.

Ingredients

  • 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
  • 1 cup basil pesto (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/2 tsp Italian seasoning (optional)
  • Fresh basil for garnish

Optional Add-Ins:

  • Baby spinach or kale
  • Red pepper flakes for heat
  • Crumbled feta
  • Cooked pasta for a heartier casserole

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a medium baking dish with olive oil.
  3. Add the drained white beans directly to the baking dish.
  4. Stir in the pesto, minced garlic, olive oil, salt, pepper, and Italian seasoning.
  5. Gently fold in the cherry tomatoes.
  6. Spread the mixture evenly in the dish.
  7. Sprinkle mozzarella evenly over the top.
  8. Finish with grated Parmesan cheese.
  9. Bake uncovered for 25–30 minutes until bubbly and golden on top.
  10. Let rest for 5 minutes before serving. Garnish with fresh basil and enjoy.

White Bean & Pesto Bake

An easy dump-and-bake casserole made with white beans, pesto, cherry tomatoes, and melted cheese for a comforting vegetarian meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Main
  • 2 cans white beans 15 oz each, drained and rinsed
  • 1 cup basil pesto
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Add drained beans to the dish and mix with pesto, garlic, olive oil, salt, and pepper.
  3. Fold in cherry tomatoes and spread evenly.
  4. Top with mozzarella and Parmesan cheese.
  5. Bake 25–30 minutes until bubbly and golden.
  6. Let rest 5 minutes before serving. Garnish with basil.

Notes

Add spinach or cooked pasta for variation. Use dairy-free cheese for vegan option.

The Magic of Dump-and-Bake Casseroles

Dump-and-bake recipes have become increasingly popular for their convenience and efficiency. Unlike traditional casseroles that require multiple steps, this white bean pesto bake simplifies the process without sacrificing flavor.

Because the beans are already cooked, the oven’s job is simply to meld flavors, roast the tomatoes, and melt the cheese to perfection. The result is a cohesive, creamy casserole with minimal effort.

This method is especially helpful for beginner cooks or anyone short on time.

Choosing the Best White Beans

Cannellini beans are ideal for this recipe because of their creamy texture and mild flavor. Great northern beans are also an excellent substitute. Both varieties absorb the pesto beautifully while holding their shape during baking.

Be sure to rinse canned beans thoroughly to remove excess sodium and improve flavor balance.

Tips for the Perfect White Bean Pesto Bake

Use Quality Pesto

Because pesto is a key flavor component, choose a high-quality store-bought version or make your own using fresh basil, garlic, olive oil, nuts, and Parmesan.

Don’t Overbake

Bake just until the cheese is melted and lightly golden. Overbaking can dry out the beans.

Add Greens for Extra Nutrition

Stir in a handful of spinach or kale before baking for added color, nutrients, and texture.

Let It Rest

Allowing the casserole to rest for a few minutes after baking helps it set and enhances flavor distribution.

Delicious Variations to Try

Creamy White Bean Pesto Bake

Add 1/4 cup heavy cream or ricotta cheese to the mixture for extra richness.

Vegan Version

Use dairy-free pesto and substitute mozzarella and Parmesan with plant-based alternatives.

Spicy Twist

Add red pepper flakes or diced jalapeños for a gentle heat that complements the pesto.

Pasta-Style Casserole

Mix in cooked penne or rotini before baking to turn this into a heartier pasta bake.

Serving Suggestions

This white bean pesto bake is incredibly versatile when it comes to serving options. It pairs beautifully with:

  • Crusty artisan bread
  • Garlic toast
  • A simple green salad
  • Roasted vegetables
  • Grilled chicken (if not vegetarian)

For a lighter meal, serve smaller portions alongside a fresh salad. For a heartier dinner, scoop generously onto toasted bread or mix with pasta.

Storage and Meal Prep Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

This casserole also freezes well. Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

If the dish thickens too much during storage, add a splash of olive oil or broth when reheating.

Nutritional Benefits

White beans are an excellent source of plant-based protein, fiber, and essential minerals. They promote digestive health and help keep you full longer. Combined with heart-healthy olive oil and antioxidant-rich tomatoes, this dish offers a balanced and nourishing meal.

The moderate use of cheese provides creaminess without excessive heaviness, making this casserole comforting yet wholesome.

Common Mistakes to Avoid

One mistake is forgetting to drain and rinse the beans, which can make the casserole overly salty. Another is using too little pesto, resulting in a bland dish. Be generous with seasoning to achieve bold flavor.

Also, avoid overcrowding the baking dish. Spread the mixture evenly to ensure even baking and proper cheese browning.

Final Thoughts

White Bean & Pesto Bake (Easy Dump-and-Bake Casserole) is the ultimate weeknight solution when you want something warm, comforting, and full of flavor without spending hours in the kitchen. Its creamy beans, vibrant pesto, and golden melted cheese create a satisfying vegetarian meal that feels indulgent yet wholesome.

Whether you serve it as a main course, side dish, or meal-prep staple, this easy white bean pesto bake will quickly earn a permanent spot in your recipe rotation.

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