White Bean and Pesto Bake

A quick and easy dish that's perfect for busy weeknights, loaded with cheesy goodness and flavorful white beans and pesto.

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Side Dish

Cuisine Italian, Mediterranean

Servings servings

Calories 350 kcal

2 cans white beans, drained and rinsed Can substitute with chickpeas or kidney beans.
1 cup pesto sauce Consider a homemade version if short on pesto.
1 cup cherry tomatoes, halved
1 cup mozzarella cheese, shredded Can substitute with any preferred cheese.
1/2 cup grated Parmesan cheese
to taste salt and pepper
fresh basil for garnish Tear just before using to release aroma.

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the white beans, pesto sauce, and cherry tomatoes. Season with salt and pepper.
Transfer the mixture to a baking dish and spread it evenly.
Sprinkle the mozzarella and Parmesan cheese on top.
Place in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it cool slightly. Garnish with fresh basil before serving. Enjoy!

For added freshness, sprinkle some extra basil on each serving. Serve with crusty bread to soak up the juices.

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 10gSugar: 3g

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