No-Boil Pesto Rice Casserole

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This no-boil pesto rice casserole is loaded with veggies and topped with creamy ricotta, making it a comforting, and satisfying side dish everyone will love! An easy dump and bake recipe with minimal effort.

Hearty no-boil vegetarian casseroles are a family favorite, especially in colder months, and this easy, cheesy vegetable pesto rice bake is comfort in a dish. It's a true "dump-and-go" recipe—just add everything raw to the baking dish, pop it in the oven, and let it cook, making cleanup a breeze.

This filling side is packed with wholesome vegetables, rice for complex carbs, flavorful pesto, and a creamy, protein-rich ricotta topping. It pairs well with any meal, and the leftovers taste even better the next day!

Ingredients You'll Need

This veggie-loaded pesto rice casserole uses simple, wholesome ingredients. It’s gluten-free, protein-rich, and easy to make.

White rice: I like Jasmine rice for the best flavour, but medium-grain or basmati rice works well, too.
Vegetables: A mix of mushrooms, zucchini, bell peppers, and onions provides optimal flavor, texture, and volume.
Pesto: Use a high-quality pesto for the best flavour—I used Jamie Oliver's basil pesto for convenience here but homemade tastes even better .
Stock: You’ll need 3 cups of vegetable stock or broth as the liquid to cook the rice.
Ricotta: Regular or low-fat ricotta both work well.
Pecorino Cheese: Use a strong-flavored cheese like Pecorino or Parmesan for the topping to enhance the taste—just a little adds big flavour.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Pesto Rice Casserole

Rice and Veggies: In an 8x8-inch baking dish, combine the vegetables, rice, pesto, salt, and vegetable broth. Stir well to mix. Cover tightly with foil or an oven-safe lid.

Raw vegetables, rice and pesto in a baking g dish.

Vegetables and rice mixed with pesto liquid.

Cook: Bake at 190°C (375°F) for 40-45 minutes, or until the rice is mostly cooked and the liquid is simmering. Remove from the oven and stir the rice.

Ricotta and pecorino cheese added on top before being rebaked.

Cheese Layer: Dollop the ricotta over the top and gently spread it with the back of a spoon to create an even layer. Sprinkle with pecorino cheese.

Final Bake: Return the dish to the oven and bake uncovered for an additional 30 minutes, or until the cheese is golden.

Recipe Variations and Tips

Here are a few ingredient substitutions to make this dish your own:

Protein: For a heartier vegetarian meal, add a can of white beans, chickpeas, or even sliced Italian sausage. Mix them in when stirring the rice, before adding the cheese topping.
Vegetables: Swap in any veggies you have on hand—yellow squash, any color of bell pepper, small broccoli or cauliflower florets, or cherry tomatoes all work well.
Pesto: Any pesto will do! Try sun-dried tomato, cilantro, or kale pesto for a unique twist in flavor.
For a crusty top: Sprinkle crushed crackers or breadcrumbs over the casserole for a delicious crunch. Panko crumbs are especially good for adding a crunchy topping.
Lid: The baking dish needs to be tightly covered to fully cook the rice. Use foil or an upside-down baking sheet if the baking dish doesn’t have an oven-safe lid.

Serving Suggestions

Enjoy this casserole as a main dish with a side of protein like my honey paprika salmon or chicken.
It also pairs wonderfully with steamed veggies, fresh bread, or my Pumpkin Spinach Feta Salad, Beetroot Feta Walnut Salad or Mediterranean Black Lentil Salad. The options are endless!

How to Store

Store leftovers in an airtight container in the fridge for 2-3 days. To reheat, simply warm them in the oven or microwave.

Note: Freezing is not recommended, as the ricotta may become watery, grainy, and may separate after thawing.

Recipe FAQ

Can I use brown rice instead of white rice?

haven't tested this recipe with brown rice, but it should work with some modifications. Add an additional ½ cup of broth and cook covered for an extra 15 minutes. If still undercooked, continue cooking and add an extra ½ to 1 cup more broth if it looks dry.

Can I use quinoa instead of white rice?

Yes, simply replace the rice with an equal amount of quinoa—no other changes needed.

Can I make this recipe dairy-free?

Yes! Use a dairy-free pesto, substitute tofu cream for ricotta, and use your favorite shredded vegan parmesan. This also makes the recipe vegan.

Side shot of pesto rice being scooped out of the dish.

More one pan meals

One Pot Cajun Chicken Orzo (Risoni)

Cheesy White Bean Tomato Bake

Maple Chicken + Veggies

Chicken Broccoli Potato Casserole

If you try this pesto rice casserole recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.