Description
This Spinach and Sun-Dried Tomato Boursin Orzo Bake is a creamy, flavorful, and easy-to-make one-dish meal. Combining the rich herbaceous flavor of Boursin cheese with the savory punch of sun-dried tomatoes, Kalamata olives, and fresh spinach, this orzo bake is perfect for a comforting dinner that requires minimal effort but delivers maximum taste. The dish is baked to perfection, resulting in tender orzo infused with aromatic herbs and creamy cheese, finished with fresh spinach and Parmesan for a delicious Mediterranean-inspired casserole.
Ingredients
Scale
Cheese & Dairy
- 1 Boursin cheese block
- 1/2 cup Parmesan cheese
- 1/2 cup heavy cream
Grains
- 1 pound uncooked orzo
Vegetables & Add-ins
- 4 garlic cloves, chopped fine
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, chopped
- 2 cups spinach
Liquids & Oils
- 2 Tablespoons olive oil
- 4 cups vegetable stock
Spices & 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
- Preheat and Prepare Dish: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). In a large baking dish, place the block of Boursin cheese in the center.
- Add Orzo and Flavorings: Add the uncooked orzo, finely chopped garlic, chopped sun-dried tomatoes, and chopped Kalamata olives around the Boursin cheese in the baking dish. Drizzle the 2 tablespoons of olive oil over the top.
- Mix Stock and Spices: In a separate bowl, combine the 4 cups of vegetable stock with red pepper flakes, dried thyme, dried oregano, salt, and black pepper, whisking well to blend the seasonings.
- Pour Stock and Cover: Pour the seasoned vegetable stock evenly over the orzo and ingredients in the baking dish. Cover the dish tightly with aluminum foil to keep moisture in.
- Bake and Stir: Place the covered baking dish in the preheated oven and bake for 30 minutes. Halfway through the cooking time (after 15 minutes), gently stir the pasta to ensure even cooking and distribution of flavors.
- Add Spinach and Cream: After 30 minutes, carefully remove the foil. Stir in the 2 cups of fresh spinach, 1/2 cup Parmesan cheese, and 1/2 cup heavy cream until fully combined with the orzo and melted Boursin cheese.
- Final Bake and Serve: Return the uncovered dish to the oven and bake for an additional 5 to 10 minutes, or until the spinach is wilted, and the mixture is creamy and bubbling. Serve immediately to enjoy warm.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Make sure to stir the orzo halfway through baking to prevent sticking and ensure even cooking.
- You can substitute vegetable stock with chicken stock if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- The red pepper flakes add a subtle heat; adjust according to your spice preference.
- Leftovers can be reheated in the oven or microwave until warmed through.
