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White bean and pesto bake topped with cheese and herbs in a baking dish

White Bean and Pesto Bake

A delightful bake combining hearty white beans, vibrant pesto, juicy cherry tomatoes, and gooey mozzarella cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 350 kcal

Equipment

  • Baking Dish

Ingredients
  

  • 2 cans White Beans cannellini or great northern, drained and rinsed
  • 1 cup Pesto Sauce
  • 1 cup Cherry Tomatoes halved
  • 1 cup Shredded Mozzarella Cheese
  • Fresh Basil for garnish (optional)
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Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the drained white beans with the pesto sauce, mixing until all beans are coated.
  • Add the halved cherry tomatoes, season with salt and pepper, and stir gently to combine.
  • Pour the mixture into a baking dish, spreading it evenly.
  • Sprinkle the shredded mozzarella cheese on top.
  • Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
  • Let it cool for a few minutes, then garnish with fresh basil before serving.

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Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through.
Keyword Comfort Food, Vegetarian