White Bean and Pesto Bake

🎉 Introduction

When you need a cozy, nourishing dinner that’s both simple and bursting with flavor, this White Bean and Pesto Bake is the answer. This dish combines creamy white beans with fragrant basil pesto, melty cheese, and savory aromatics, baked until golden and bubbly.

It’s an excellent meatless main that feels hearty enough to satisfy everyone at the table, and it also makes a wonderful side dish. With protein-packed beans, vibrant pesto, and gooey cheese, this recipe celebrates comfort food with a fresh twist.

Whether you’re looking for a quick weeknight vegetarian dinner, a side to serve alongside roasted chicken, or a dish to bring to a potluck, this White Bean and Pesto Bake will easily win over your family and guests.

🧰 Equipment Needed

• Large oven-safe skillet or baking dish
• Cutting board
• Sharp knife
• Mixing bowl
• Wooden spoon or spatula
• Measuring cups & spoons

🛒 Ingredients

Main Components

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• ½ cup pesto (homemade or store-bought)
• 1 cup marinara sauce (or crushed tomatoes for a fresher taste)

Vegetables & Aromatics

• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil

Seasonings

• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for heat)

Dairy

• 1 ½ cups mozzarella cheese, shredded
• ½ cup parmesan cheese, grated

Garnish

• Fresh basil leaves (optional)
• Extra pesto drizzle

👩‍🍳 Directions

Step 1: Preheat Oven

• Preheat your oven to 375°F (190°C).

Step 2: Sauté the Aromatics

• Heat olive oil in a skillet over medium heat.
• Add onion and cook 3–4 minutes until softened.
• Stir in garlic and cook for 1 more minute until fragrant.

Step 3: Mix Beans and Sauce

• In a large bowl, combine white beans, marinara sauce, pesto, salt, pepper, and red pepper flakes.
• Stir until the beans are evenly coated.

Step 4: Assemble the Bake

• Transfer mixture into an oven-safe skillet or baking dish.
• Sprinkle with mozzarella and parmesan cheese.

Step 5: Bake Until Golden

• Place in the oven and bake for 20–25 minutes, until the cheese is melted, bubbling, and golden brown.

Step 6: Garnish & Serve

• Remove from the oven and let cool slightly.
• Garnish with fresh basil and a drizzle of extra pesto.
• Serve warm with crusty bread, pasta, or a fresh salad.

🍽️ Servings & Timing

• Servings: 4 portions (main) or 6 portions (side dish)
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

🧊 Storage & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze before baking (without cheese topping) for up to 2 months. Add cheese before baking from frozen.
• Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave for 1–2 minutes per serving.

🥄 Variations

• Cheesy Twist: Add ricotta between bean layers for extra creaminess.
• Protein Boost: Stir in shredded rotisserie chicken or turkey.
• Veggie Upgrade: Add spinach, zucchini, or roasted red peppers before baking.
• Spicy Kick: Use spicy pesto or add extra red pepper flakes.
• Crunchy Topping: Sprinkle with panko breadcrumbs before baking.
• Vegan Option: Use vegan pesto and plant-based cheese.
• Herb Boost: Mix in fresh parsley or thyme for more depth.

❓ 10 FAQs

1. Can I use dried beans instead of canned?
   Yes, cook them first until tender before using.
2. What kind of pesto works best?
   Basil pesto is classic, but sun-dried tomato or spinach pesto also works.
3. Can I make this dairy-free?
   Yes, use vegan cheese alternatives or skip cheese.
4. Can I use chickpeas instead of white beans?
   Yes, chickpeas give a nuttier flavor and work well.
5. What can I serve this with?
   Crusty bread, pasta, or a side salad.
6. Can I prepare this ahead of time?
   Yes, assemble the dish (without baking) and refrigerate up to 24 hours. Bake when ready.
7. Will it still taste good without marinara sauce?
   Yes, you can substitute crushed tomatoes for a lighter flavor.
8. Can I add meat to this dish?
   Yes, ground chicken, beef, or sausage work great.
9. Can kids eat this?
   Definitely—it’s mild, cheesy, and kid-friendly.
10. Can I serve this cold?
    It’s best hot, but leftovers can be eaten chilled as a bean salad.

🏁 Conclusion

This White Bean and Pesto Bake is a comforting, wholesome, and versatile dish that combines creamy beans, vibrant pesto, and gooey cheese in one bubbling skillet. It’s proof that vegetarian meals can be just as hearty and satisfying as meat-based ones.

Whether you’re looking for a meatless Monday dinner, a healthy side dish, or a budget-friendly crowd-pleaser, this recipe delivers big flavor with minimal effort. Serve it hot with bread or pasta, and watch it disappear fast!

Adam

White Bean and Pesto Bake

When you need a cozy, nourishing dinner that’s both simple and bursting with flavor, this White Bean and Pesto Bake is the answer. This dish combines creamy white beans with fragrant basil pesto, melty cheese, and savory aromatics, baked until golden and bubbly. It’s an excellent meatless main that feels hearty enough to satisfy everyone at the table, and it also makes a wonderful side dish. With protein-packed beans, vibrant pesto, and gooey cheese, this recipe celebrates comfort food with a fresh twist. Whether you’re looking for a quick weeknight vegetarian dinner, a side to serve alongside roasted chicken, or a dish to bring to a potluck, this White Bean and Pesto Bake will easily win over your family and guests.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Ingredients Equipment Method Notes

Ingredients

  

Main Components

• 2 cans 15 oz each white beans (cannellini or great northern), drained and rinsed
• ½ cup pesto homemade or store-bought
• 1 cup marinara sauce or crushed tomatoes for a fresher taste

Vegetables & Aromatics

• 1 small onion diced
• 3 cloves garlic minced
• 1 tablespoon olive oil

Seasonings

• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes optional, for heat

Dairy

• 1 ½ cups mozzarella cheese shredded
• ½ cup parmesan cheese grated

Garnish

• Fresh basil leaves optional
• Extra pesto drizzle

Equipment

• Large oven-safe skillet or baking dish
• Cutting board
• Sharp knife
• Mixing bowl
• Wooden spoon or spatula
• Measuring cups & spoons

Method

 

Step 1: Preheat Oven

1. Preheat your oven to 375°F (190°C).

Step 2: Sauté the Aromatics

1. Heat olive oil in a skillet over medium heat.
2. Add onion and cook 3–4 minutes until softened.
3. Stir in garlic and cook for 1 more minute until fragrant.

Step 3: Mix Beans and Sauce

1. In a large bowl, combine white beans, marinara sauce, pesto, salt, pepper, and red pepper flakes.
2. Stir until the beans are evenly coated.

Step 4: Assemble the Bake

1. Transfer mixture into an oven-safe skillet or baking dish.
2. Sprinkle with mozzarella and parmesan cheese.

Step 5: Bake Until Golden

1. Place in the oven and bake for 20–25 minutes, until the cheese is melted, bubbling, and golden brown.

Step 6: Garnish & Serve

1. Remove from the oven and let cool slightly.
2. Garnish with fresh basil and a drizzle of extra pesto.
3. Serve warm with crusty bread, pasta, or a fresh salad.

Notes

🧊 Storage & Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze before baking (without cheese topping) for up to 2 months. Add cheese before baking from frozen.

Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave for 1–2 minutes per serving.

🥄 Variations

Cheesy Twist: Add ricotta between bean layers for extra creaminess.

Protein Boost: Stir in shredded rotisserie chicken or turkey.

Veggie Upgrade: Add spinach, zucchini, or roasted red peppers before baking.

Spicy Kick: Use spicy pesto or add extra red pepper flakes.

Crunchy Topping: Sprinkle with panko breadcrumbs before baking.

Vegan Option: Use vegan pesto and plant-based cheese.

Herb Boost: Mix in fresh parsley or thyme for more depth.

❓ 10 FAQs

Can I use dried beans instead of canned?
Yes, cook them first until tender before using.

What kind of pesto works best?
Basil pesto is classic, but sun-dried tomato or spinach pesto also works.

Can I make this dairy-free?
Yes, use vegan cheese alternatives or skip cheese.

Can I use chickpeas instead of white beans?
Yes, chickpeas give a nuttier flavor and work well.

What can I serve this with?
Crusty bread, pasta, or a side salad.

Can I prepare this ahead of time?
Yes, assemble the dish (without baking) and refrigerate up to 24 hours. Bake when ready.

Will it still taste good without marinara sauce?
Yes, you can substitute crushed tomatoes for a lighter flavor.

Can I add meat to this dish?
Yes, ground chicken, beef, or sausage work great.

Can kids eat this?
Definitely—it’s mild, cheesy, and kid-friendly.

Can I serve this cold?
It’s best hot, but leftovers can be eaten chilled as a bean salad.

🏁 Conclusion

This White Bean and Pesto Bake is a comforting, wholesome, and versatile dish that combines creamy beans, vibrant pesto, and gooey cheese in one bubbling skillet. It’s proof that vegetarian meals can be just as hearty and satisfying as meat-based ones.

Whether you’re looking for a meatless Monday dinner, a healthy side dish, or a budget-friendly crowd-pleaser, this recipe delivers big flavor with minimal effort. Serve it hot with bread or pasta, and watch it disappear fast!