White Bean and Pesto Bake

You know those recipes that feel like they were invented on a cozy weeknight when you refuse to do takeout? This is one of them. I stumbled onto this combo while trying to use up a jar of pesto and a lonely can of beans, and honestly, the result made me do a little happy dance in my kitchen. If you love simple comfort food with a bit of fancy flair, stick around—this one’s a keeper. Also, if you like bean-forward dinners, you might enjoy my take on roasted garlic and white bean soup for chilly nights.

Why You’ll Love This Recipe

• Fast to make: You toss, top, and bake—no long marinating or babysitting required.
• Protein-packed: White beans give you a hearty, plant-based protein boost without pretending to be meat.
• Flavorful: Pesto brings herbs, garlic, and nuts (or cheese) into the mix so you don’t have to overthink seasoning.
• Versatile: Serve it as a main, side, or crowd-pleasing potluck dish.
• Comfort + lightness: It hits that cozy comfort spot without feeling heavy and greasy.

Ingredients You’ll Need

Ingredient:

• 1 can white beans (such as cannellini or great northern), drained and rinsed
• 1 cup pesto sauce
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Olive oil, for drizzling
• Fresh basil, for garnish (optional)

Method: follow the steps below—yes, it’s that easy.

How to Make (Step-by-Step)

STEP 1

Preheat the oven to 375°F (190°C). I always give the oven a few minutes to actually get hot; patience improves crust and cheese browning.

STEP 2

In a baking dish, combine the drained white beans and 1 cup pesto sauce. Use a spoon to gently fold the pesto through the beans so you don’t mash them into bean paste.

STEP 3

Add the halved cherry tomatoes and mix everything until well combined. The tomatoes roast into little flavor bombs that cut through the pesto’s richness.

STEP 4

Sprinkle shredded mozzarella cheese over the top. If you want extra browning, go for a mix of mozzarella and a sprinkle of Parmesan.

STEP 5

Season with salt and pepper to taste and drizzle with a bit of olive oil. Don’t skip the oil; it helps the cheese crisp and keeps the surface glossy.

STEP 6

Bake in the preheated oven for 20–25 minutes, or until the cheese looks bubbly and golden. I check at 18 minutes because ovens lie.

STEP 7

Remove from the oven and garnish with fresh basil if desired. The basil brightens everything up.

STEP 8

Serve warm. Grab some crusty bread or toss it over rice or pasta if you want to stretch it into a full meal.

Pro Tips for the Best Results

• Use good pesto. You don’t need fancy, but store-bought basil pesto with real olive oil and Parmesan beats neon green fake stuff.
• Rinse the beans well. This removes canning liquid and cuts down on sodium.
• Don’t overmix. Keep some whole beans for texture.
• Toast the pine nuts (if you add them). Toasted nuts add a caramelized crunch that plays well with soft beans.
• Watch the cheese. If it browns too fast, tent the dish with foil and finish baking.
• Make it ahead. Assemble it up to 24 hours ahead and refrigerate; bake from chilled for 25–30 minutes.

Fun Variations & Topping Ideas

Variations:

• Swap basil pesto for sun-dried tomato pesto for a tangy twist.
• Use goat cheese instead of mozzarella for a tangier, creamier finish.
• Add spinach or kale for extra greens—toss them in before baking so they wilt nicely.
• For more protein and texture, fold in crumbled sausage or roasted mushrooms.

Toppings:

• Toasted breadcrumbs for crunch.
• Red pepper flakes if you like heat.
• Lemon zest for brightness.
• A drizzle of balsamic reduction for a sweet-savory lift.
• Fresh arugula tossed on top after baking for peppery contrast.

Storing and Reheating

• Refrigerate: Cool the bake to room temperature, cover tightly, and refrigerate up to 4 days.
• Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat in oven: For best texture, reheat at 350°F (175°C) for about 12–15 minutes or until warmed through.
• Quick microwave option: Microwave single servings for 90 seconds, then check and add additional 30-second bursts until hot. The microwave softens the cheese more, so use oven if you want bubbly texture.

I personally reheat in a small skillet with a lid to keep the exterior a little crisp—works every time. FYI, the oven method keeps things tastier than the microwave.

Leftover ideas

• Spoon leftovers over toasted sourdough for a quick open-faced lunch.
• Toss with cooked pasta and a splash of pasta water to make an easy pesto bean pasta.
• Use as a filling for a savory crepe or as a topping for baked potatoes.
• Mix into an omelet or frittata for a protein-packed breakfast.

Frequently Asked Questions (FAQ)

What beans work best for this bake?

I like cannellini and great northern because they hold their shape and taste creamy. You can use navy beans in a pinch, but they tend to soften more.

Can I make this vegan?

Yes. Use vegan pesto (watch for Parmesan) and swap the mozzarella for a plant-based cheese or omit cheese entirely and add nutritional yeast for a cheesy flavor.

Is it spicy?

Not usually. You control spice with red pepper flakes or a spicy pesto. If you like heat, add a pinch of chili flake before baking.

Can I add meat?

Absolutely. Cooked chicken, crumbled sausage, or prosciutto bits work well. Add cooked meats before the cheese step so everything heats evenly.

How do I avoid sogginess?

Drain and rinse beans well and avoid overloading the dish with juicy toppings. If your tomatoes get watery, roast them separately first or pat them slightly dry.

Conclusion

This White Bean and Pesto Bake gives you comfort, speed, and real flavor without fuss. I love it because it feels fancy enough for guests but simple enough for a weeknight—perfect middle ground, IMO. If you liked the flavors here and want a similar bean-forward comfort dish, check out the original inspiration over at White Bean and Pesto Bake – I Heart Vegetables for another take and extra tips. Try it, tweak it, and tell me what you did—drop a comment and a rating if you make it. Don’t be shy; I genuinely read those and love hearing your variations. 🙂