Description
A simple oven-baked casserole of creamy white beans tossed in pesto, topped with bubbling mozzarella, nutty Parmesan, and roasted cherry tomatoes.
Ingredients
Scale
- 2 cans white beans (cannellini or great northern), drained and rinsed
- 1 cup pesto sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the drained white beans and pesto in a large mixing bowl.
- Toss until the beans are well coated and the mixture looks glossy.
- Spread the mixture in a greased baking dish.
- Top with shredded mozzarella cheese, grated Parmesan cheese, and halved cherry tomatoes.
- Season with salt and pepper to taste.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly. Garnish with fresh basil if desired.
- Serve warm.
Notes
Drain and pat the beans dry to prevent a watery bake. Let pesto come to room temperature before mixing to ensure smooth coating. Arrange tomatoes cut side up to concentrate flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 35mg