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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.