White Bean Quinoa Bake

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This no-boil white bean quinoa bake is loaded with hearty vegetables with veggies and topped with creamy ricotta, making it a comforting and satisfying meal everyone will love!

Hearty no-boil vegetarian casseroles are always a win in my book—minimal effort, maximum comfort, and perfect for meat-free nights. This easy white bean quinoa bake is the ultimate “dump-and-bake” recipe—simply add everything raw to the dish, pop it in the oven, and let it cook while you relax. Cleanup? Practically effortless.

This wholesome, satisfying side is loaded with veggies, protein-rich cannellini beans and quinoa, a flavorful tomato sauce, and a creamy ricotta topping. It pairs beautifully with any meal, and the leftovers? Even better the next day!

Side shot of the casserole scooped on a spoon.

Ingredients You'll Need

This veggie-loaded white bean quinoa bake uses simple, wholesome ingredients. It’s gluten-free, protein-rich, and incredibly easy to make.

Quinoa: I used tri-colored quinoa for an extra pop of color, but regular white quinoa is fine too.
Vegetables: We add a mix of zucchini, bell peppers (capsicum), and fresh corn, which brings great flavor, texture, and bulk to the casserole.
White beans: Two cans of cannellini beans provide protein and substance without turning mushy. Their mild, slightly sweet flavor pairs beautifully with Mediterranean flavors.
Herbs: Dried mixed herbs (Italian seasoning) add a perfect punch of flavour.
Stock: You’ll need 1 cup of vegetable stock or water to cook the quinoa.
Ricotta: For the creamy, cheesy topping! Both regular and low-fat ricotta work well.
Tomato sauce: Use a high-quality Napolitana sauce or marinara sauce for maximum flavour—it ties everything together beautifully.

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

How to Make White Bean Quinoa Bake

Quinoa and Veggies: In an 8x8-inch baking dish, combine the vegetables, quinoa, tomato sauce, dried herbs, salt, pepper, and vegetable broth. Stir well to mix. Cover tightly with foil or an oven-safe lid.

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

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

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 swaps and tips to make this dish your own:

Protein Boost: For a heartier meal, add an extra can of beans or legumes like lentils, or mix in sliced Italian sausage. Add them at the beginning when combining everything.
Vegetables: Use whatever you have on hand! Yellow squash, any color of bell pepper, small broccoli or cauliflower florets, spinach, or cherry tomatoes all work well.
Seasonings: Swap the dried herbs for taco seasoning, Cajun spice, or a smoky paprika blend for a different flavor twist.
For a Crusty Top: Sprinkle crushed crackers, breadcrumbs, or even grated parmesan over the casserole for added crunch. Panko crumbs are especially good for a crispy topping.
Lid: The baking dish must be tightly covered to ensure the quinoa cooks properly. Use foil, an oven-safe lid, or an upside-down baking sheet if needed.
Extra Cheesy: Mix some shredded mozzarella or parmesan into the ricotta layer for extra richness.
Make It Spicy: Add a pinch of chili flakes or a drizzle of hot sauce to the sauce for a little heat.

Quinoa bake in a dish with a spoon scooped in.

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 Hot Honey Roasted Carrots, Butternut Squash & Beetroot Salad or Mediterranean Black Lentil Salad. The options are endless!

How to Store

Store leftover white bean bake 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 rice instead of quinoa?

While I haven't tested this recipe with rice, it should work with an equal amount of white rice without any modifications.

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?

Absolutely! Substitute tofu cream or a dairy-free ricotta alternative. This also makes the recipe vegan.

Side shot of white bean quinoa bake on a plate.

More One Pan Meals

One Pot Cajun Chicken Orzo (Risoni)

Cheesy White Bean Tomato Bake

Maple Chicken + Veggies

Chicken Broccoli Potato Casserole

IIf you try this white bean quinoa bake 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.