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Spinach and Sun-Dried Tomato Boursin Orzo Bake Recipe

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4.2 from 15 reviews

This Spinach and Sun-Dried Tomato Boursin Orzo Bake is a creamy, flavorful one-dish meal featuring tender orzo pasta baked with tangy Boursin cheese, sun-dried tomatoes, Kalamata olives, fresh spinach, herbs, and a rich blend of Parmesan and cream. Perfect for a comforting dinner, this recipe combines Mediterranean-inspired ingredients and simple preparation for a satisfying baked pasta dish.

Ingredients

Cheese and Dairy

  • 1 Boursin cheese block (about 5 ounces)
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup heavy cream

Pasta and Vegetables

  • 1 pound uncooked orzo pasta
  • 4 garlic cloves, chopped fine
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup Kalamata olives, chopped
  • 2 cups fresh spinach

Liquids and Oils

  • 2 tablespoons olive oil
  • 4 cups vegetable stock

Spices and Seasonings

  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for baking the orzo dish.
  2. Prepare baking dish ingredients: In a large baking dish, place the Boursin cheese block at the center to ensure it melts evenly during baking.
  3. Add orzo and mix-ins: Add the uncooked orzo, chopped garlic, sun-dried tomatoes, and Kalamata olives to the baking dish around the Boursin. Drizzle the olive oil over the mixture to add flavor and moisture.
  4. Mix vegetable stock and seasonings: In a separate bowl, whisk together the vegetable stock, red pepper flakes, dried thyme, dried oregano, salt, and black pepper to create a flavorful cooking liquid.
  5. Combine and cover: Pour the seasoned vegetable stock mixture evenly over the orzo and other ingredients in the baking dish. Cover the dish tightly with aluminum foil to trap steam and ensure even cooking.
  6. Bake the orzo: Place the covered baking dish in the preheated oven and bake for 30 minutes. After 15 minutes, remove from the oven briefly to gently stir the pasta, ensuring even cooking and preventing sticking.
  7. Add greens and cheeses: After 30 minutes, remove the foil and stir in the fresh spinach, grated Parmesan cheese, and heavy cream. This will add creaminess and enhance the dish’s flavor.
  8. Finish baking: Return the uncovered dish to the oven and bake for an additional 5 to 10 minutes, or until the spinach is wilted and the cheese and cream are fully incorporated, creating a rich, creamy texture.
  9. Serve and store: Serve the orzo bake immediately while hot and creamy. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Stirring halfway through the initial baking helps prevent the orzo from sticking and ensures even cooking.
  • Use full-fat Boursin and heavy cream for a richer, creamier texture, but you can substitute with lighter versions if desired.
  • Sun-dried tomatoes add a concentrated tangy sweetness—opt for those packed in oil for extra flavor.
  • Spinach can be substituted with other leafy greens like kale or Swiss chard if preferred.
  • This dish reheats well in the microwave or oven; add a splash of vegetable stock or water when reheating to loosen the sauce.

Find it online: https://bitezly.com/spinach-and-sun-dried-tomato-boursin-orzo-bake-recipe/