Ingredients
Scale
- 2 cans (15 oz) white beans, drained and rinsed
- 1 cup basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a nonstick casserole dish.
- In a large mixing bowl, combine the drained white beans, basil pesto, black pepper, and salt. Stir until well coated.
- Transfer the bean mixture to the prepared baking dish. Spread evenly.
- Sprinkle shredded mozzarella and Parmesan cheese on top. Add cherry tomato halves for color and freshness.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. Broil for an additional 2-3 minutes if desired for a golden crust.
Notes
- Use fresh basil pesto for vibrant flavor; store-bought works perfectly.
- Feel free to add other vegetables like sautéed spinach or roasted zucchini for extra nutrition.
- For a vegan version, swap in dairy-free cheese and pesto.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 15 mg