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–+ servings

Comforting Delicious White Bean and Pesto Bake You’ll Crave

Enjoy a comforting and delicious white bean and pesto bake, perfect for busy nights and gatherings.
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Course: Dinner
Cuisine: Italian
Keyword: bake, comfort food, Easy recipe, pesto, vegetarian, white bean
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 420kcal

Equipment

  • Large Pot
  • Skillet
  • baking dish
  • Mixing bowl

Ingredients

For the Pasta

  • 1 tablespoon Kosher Salt Essential for seasoning the pasta.
  • 8 ounces Dry Bowtie Pasta Substitute with your favorite pasta shape.

For the Sauce

  • 2 tablespoons Olive Oil Opt for high-quality oil for better flavor.
  • 1 medium Chopped Yellow Onion Can substitute with shallots.
  • 1 teaspoon Dried Thyme Fresh thyme can be used if available.
  • 15 ounces Ricotta Swap for cottage cheese for a lighter option.
  • 1 cup Pesto Use homemade or store-bought.
  • 1 cup Vegetable Stock or Bean Broth Water can be used if needed.

For the Filling

  • 15 ounces Cannellini Beans May substitute with navy beans.
  • 1 medium Chopped Seeded Tomato Fresh cherry tomatoes can be used.
  • 1 teaspoon Ground Pepper Adjust according to your spice preference.

For the Topping

  • 1 cup Fresh Breadcrumbs Can use store-bought or homemade.
  • Chopped Fresh Herbs (optional) Try parsley or basil for flavor.

Instructions

Basic Instructions

  • Boil a large pot of salted water and add the dry bowtie pasta. Cook for about 8.5 minutes until just shy of al dente, then drain and rinse under cool water.
  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat olive oil over medium heat. Add the chopped yellow onion, bay leaf, and dried thyme, and sauté until the onion is translucent and fragrant, about 5 minutes.
  • Lower the heat, then stir in the ricotta, pesto, and vegetable stock. Mix until smooth to create a creamy sauce.
  • Gently fold in the cooked pasta, cannellini beans, and most of the chopped seeded tomatoes. Season with ground pepper.
  • Transfer the mixture into a greased 2-quart baking dish. Top with the remaining chopped tomatoes.
  • In a small bowl, mix the fresh breadcrumbs with salt, pepper, and chopped herbs. Drizzle olive oil over the mixture and sprinkle it over the pasta bake.
  • Bake for 35 to 40 minutes until the top is golden brown.

Notes

Serve with a sprinkle of fresh herbs for an elegant touch.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 55g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 600mg | Potassium: 800mg | Fiber: 10g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 3mg