Ingredients
Scale
- 2 cans (15 oz each) of white beans, drained and rinsed
- 1 cup of basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Start by preheating your oven to 375°F (190°C). Grease a baking dish with a little olive oil to prevent sticking.
- In a large mixing bowl, dump the drained white beans, basil pesto, cherry tomatoes, half of the mozzarella cheese, and grated Parmesan. Season with salt and black pepper, then stir everything together until well combined.
- Pour the bean mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining mozzarella cheese on top for that gooey, cheesy finish.
- Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
- Once baked, sprinkle fresh basil leaves over the casserole for a burst of flavor and color. Serve hot and enjoy your delicious white bean pesto casserole.
Notes
- Allow the casserole to cool completely before storing.
- Transfer leftovers to an airtight container and keep in the refrigerator for up to 3 days.
- Reheat by microwaving individual portions or baking in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner, Vegetarian, Easy Recipes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 20 mg
