Spinach, Sundried Tomato & Boursin Orzo Bake
Emma P.
4-6 servings
10 minutes
30 minutes
Mediterranean
Recipe gratefully submitted by Emma P.
This creamy, flavourful orzo bake brings together the richness of Boursin cheese, the tang of sun-dried tomatoes, and the freshness of spinach in one simple, satisfying dish. Baked until tender and perfectly creamy, it's an easy weeknight dinner that feels special enough for company. Serve it as-is or add cooked sausage for extra protein.
Ingredients
2 cups uncooked orzo
4 garlic cloves, chopped fine
1 cup sun-dried tomatoes, roughly chopped
2 tbsp sun-dried tomato oil from the jar
1 Boursin cheese (150 grams)
4 cups vegetable or chicken broth
2 cups spinach, roughly chopped
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
Directions
Set your oven to 425°F.
Grab a large baking dish and add your Boursin to the middle.
Add your uncooked orzo, garlic, sun-dried tomatoes (and the oil), veggie broth and seasonings to the dish.
Cover and bake for about 20 minutes or until the orzo is almost cooked and the liquid is almost fully absorbed.
Once the stock is 90% absorbed, and the orzo is almost done cooking, remove foil, stir, add your spinach and mix together.
Cover and return back to the oven to cook for another 5-10 minutes, or until orzo is cooked through and all stock has been absorbed.
Remove from the oven and enjoy right away with lots of fresh cracked pepper.
Optional: add cooked sausages or any other ingredients your heart desires.