White Bean and Pesto Bake
A delightful bake combining hearty white beans, vibrant pesto, juicy cherry tomatoes, and gooey mozzarella cheese.
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)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.