White Bean and Pesto Bake
White Bean and Pesto Bake is a creamy, herb-infused dish that brings together the delightful flavors of white beans and fresh pesto, topped with melted cheese and juicy cherry tomatoes. Perfect for a quick weeknight dinner or a casual gathering, this recipe is both satisfying and nutritious. In under an hour, you can enjoy a delicious plant-based meal that’s easy to customize according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 cup pesto sauce
- 1 cup shredded mozzarella cheese
- 1 cup cherry tomatoes, halved
Instructions
- Preheat the oven to 375F (190C).
- Spray a baking dish with nonstick cooking spray.
- In a large bowl, combine the drained beans, pesto, halved cherry tomatoes, and half of the cheese; mix well.
- Transfer the mixture into the prepared baking dish and top with the remaining cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 30mg