White Bean & Pesto Bake (Easy Dump-and-Bake Casserole)
If you love recipes that require minimal prep but deliver maximum flavor, this White Bean & Pesto Bake is about to become your new weeknight hero. It’s creamy, cheesy, comforting, and incredibly simple — just mix, bake, and serve. No pre-cooking. No complicated steps. Just a true dump and bake casserole that feels cozy and satisfying.
Made with protein-rich white beans, vibrant basil pesto, juicy tomatoes, and melty cheese, this easy vegetarian casserole is perfect for busy evenings when you want something wholesome but effortless. Everything comes together in one baking dish, making cleanup just as easy as preparation.
Whether you’re serving it as a main dish with crusty bread or as a hearty side, this white bean casserole recipe proves that simple ingredients can create big flavor.
Why You’ll Love This White Bean & Pesto Bake
This recipe checks every box for an easy, family-friendly meal:
- One-dish convenience
- Ready in under 40 minutes
- Vegetarian and protein-rich
- Budget-friendly ingredients
- Minimal prep work
- Perfect for meal prep
It’s hearty enough to serve as a main dish yet versatile enough to complement grilled meats or roasted vegetables.
What Makes It a True Dump-and-Bake Recipe?
Unlike traditional casseroles that require sautéing onions or pre-cooking ingredients, this pesto bean bake skips those extra steps.
You simply:
- Drain and rinse beans
- Mix everything together
- Spread into a baking dish
- Bake until golden and bubbly
The oven does all the work while you relax or prepare a simple side salad.
Ingredients
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
- In a large mixing bowl, combine white beans, pesto, cherry tomatoes, olive oil, garlic, Italian seasoning, salt, and pepper.
- Gently stir until beans are evenly coated.
- Transfer mixture to prepared baking dish and spread evenly.
- Sprinkle mozzarella and Parmesan evenly over the top.
- Bake for 20–25 minutes, until cheese is melted and golden.
- For a crispier top, broil 2–3 minutes at the end.
- Let cool slightly before serving.
White Bean & Pesto Bake
Ingredients
Equipment
Method
- Preheat oven to 375°F and grease baking dish.
- Mix beans, pesto, tomatoes, oil, garlic, and seasoning.
- Transfer to dish and top with cheeses.
- Bake 20–25 minutes until golden and bubbly.
- Cool slightly and serve.
Notes
Flavor & Texture Profile
This white bean pesto bake delivers:
- Creamy, tender beans
- Bright, herbaceous pesto
- Juicy roasted tomatoes
- Gooey, golden cheese topping
- Light garlic aroma
The contrast between creamy beans and bubbling cheese makes every bite satisfying.
Choosing the Right White Beans
Cannellini beans are slightly larger and creamier, while great northern beans are a bit firmer. Either works beautifully in this recipe. Just make sure they are well-drained to avoid excess moisture.
Easy Variations
One of the best things about this easy vegetarian casserole is how adaptable it is.
Add Spinach
Stir in fresh baby spinach before baking for added greens.
Add Protein
Mix in shredded rotisserie chicken or cooked Italian sausage.
Make It Creamier
Add 1/4 cup ricotta or a splash of heavy cream to the mixture.
Make It Vegan
Use dairy-free pesto and plant-based cheese alternatives.
Add Crunch
Top with breadcrumbs mixed with olive oil for a crispy finish.
What to Serve with White Bean & Pesto Bake
This casserole pairs wonderfully with:
- Warm crusty bread
- Garlic toast
- Simple green salad
- Roasted vegetables
- Grilled chicken or fish
It can easily be the star of the table or a flavorful supporting dish.
Meal Prep & Storage
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the oven at 350°F until warmed through.
- Microwave individual portions for convenience.
- Freeze for up to 2 months (without tomatoes for best texture).
The flavors deepen as it sits, making leftovers even more delicious.
Nutritional Benefits
White beans are packed with:
- Plant-based protein
- Fiber
- Iron
- Magnesium
Combined with heart-healthy olive oil and antioxidant-rich tomatoes, this dish offers comfort with nutritional value.
Why This Recipe Works
The starch in white beans creates a naturally creamy base, while pesto adds concentrated flavor without requiring multiple spices. Tomatoes roast slightly in the oven, releasing juices that mingle with the pesto to create a light sauce. The melted cheese seals everything together into a cohesive, comforting casserole.
It’s simple food done right.
Frequently Asked Questions
Can I use dried beans?
Yes, but they must be fully cooked before using.
Can I use red pesto?
Absolutely. Sun-dried tomato pesto adds a different but delicious twist.
Can I double the recipe?
Yes. Use a larger baking dish and extend baking time slightly.
Can I prepare it ahead?
You can assemble the casserole and refrigerate before baking. Add a few extra minutes to baking time if starting cold.
Final Thoughts
This White Bean & Pesto Bake is proof that weeknight dinners don’t have to be complicated to be delicious. It’s creamy, cheesy, vibrant, and endlessly adaptable. With just a few pantry staples and one baking dish, you’ll have a hearty meal that feels comforting and fresh at the same time.
Simple ingredients. Big flavor. Minimal effort.
That’s the beauty of a true dump and bake casserole.
