Creamy Boursin Orzo Bake with Spinach & Sun-Dried Tomatoes
Emma P.
6
10 minutes
30 minutes
Mediterranean
This Creamy Boursin Orzo Bake, submitted by Emma P, is comfort food at its finest—tender orzo pasta baked in a rich, garlicky broth with melted Boursin cheese, tangy sun-dried tomatoes, and fresh spinach. It's a one-dish wonder that comes together with minimal prep and delivers maximum flavor. The Boursin cheese melts into the orzo as it bakes, creating an incredibly creamy, herb-infused sauce without any heavy cream or complicated steps.
What makes this recipe so brilliant is the hands-off cooking method. Everything goes into one baking dish, and the oven does all the work. The orzo absorbs the broth and all those beautiful flavors from the garlic, sun-dried tomatoes, and herbs, while the Boursin creates a luscious, velvety texture. It's perfect as a vegetarian main dish or as a hearty side, and you can easily customize it with cooked sausage, chicken, or shrimp for added protein.
Ingredients
- 2 cups uncooked orzo pasta
- 4 garlic cloves, finely chopped
- 1 cup sun-dried tomatoes, roughly chopped
- 2 tablespoons sun-dried tomato oil (from the jar)
- 1 package (150g/5.2 oz) Boursin cheese (garlic &
- herb flavor recommended)
- 4 cups vegetable or chicken broth
- 2 cups fresh spinach, roughly chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cracked black pepper, for serving
Directions
- Preheat the oven: Set your oven to 425°F (220°C).
- Assemble the dish: In a large 9x13-inch baking dish (or similar oven-safe dish), place the Boursin cheese in the center. Add the uncooked orzo, chopped garlic, sun-dried tomatoes, sun-dried tomato oil, broth, dried basil, dried oregano, salt, and pepper around the cheese. Do not stir yet.
- First bake: Cover the baking dish tightly with aluminum foil and bake for 20 minutes, or until the orzo is almost cooked and most of the liquid has been absorbed.
- Add spinach: Remove the dish from the oven and take off the foil. Stir everything together, breaking up the Boursin and mixing it into the orzo. Add the chopped spinach and stir to combine.
- Final bake: Cover the dish again with foil and return it to the oven. Bake for an additional 5-10 minutes, or until the orzo is fully cooked and tender, and all the broth has been absorbed.
- Serve: Remove from the oven and let it rest for 2-3 minutes. Serve immediately with plenty of fresh cracked black pepper on top.