Vegetarian
Pesto Parmesan Desk-to-Dinner White Bean Tomato Bake with Fresh Tomato Relish
Basil pesto and nutty Parmesan for instant weeknight appeal. This recipe bakes creamy white beans, tomatoes, greens, and a crisp whole-grain topping in one dish, sequenced for a fast transition from the last meeting to the first bite, with juicy color and acidity. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 2 cans cannellini beans, rinsed and drained
- 1 can fire-roasted diced tomatoes
- 4 cups chopped kale
- 1 small yellow onion, finely diced
- 1 cup whole-grain breadcrumbs
- 1/2 cup shredded mozzarella
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/3 cup basil pesto
- 1/3 cup finely grated Parmesan
- 1 tbsp lemon juice
- 1 cup diced ripe tomato
- 1 tbsp extra-virgin olive oil
Make it happen
Directions
- 1
Heat the oven to 400°F and lightly oil a 2-quart baking dish.
- 2
Stir beans, tomatoes, kale, onion, salt, and 1/3 cup basil pesto and 1/3 cup finely grated Parmesan directly in the dish.
- 3
Combine breadcrumbs, mozzarella, and olive oil; scatter evenly over the beans.
- 4
Bake for 25–28 minutes until bubbling and deeply golden. Rest for 5 minutes, add Parmesan and a few torn basil leaves, and serve.
- 5
Season the diced tomato with olive oil and black pepper and spoon it over the finished meal.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.