Spinach and Sun-Dried Tomato Boursin Orzo Bake

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Get ready for a delicious adventure with this creamy orzo pasta dish – it’s ready in under 20 minutes! Imagine the joy of a quick, one-pan meal, and you can pair it with your favorite protein, perhaps some chicken.

Spinach and Sun-Dried Tomato Boursin Orzo Bake

Prep Time 5 minutes
Course Main Course
Servings 4


  • 1 block of Boursin cheese
  • 1 pound of orzo pasta
  • 4 garlic cloves finely chopped
  • 1/2 cup of chopped sun-dried tomatoes
  • 1/2 cup of chopped Kalamata olives
  • 2 tablespoons of olive oil
  • 4 cups of vegetable stock
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried oregano
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 cups of spinach
  • 1/2 cup of Parmesan cheese
  • 1/2 cup of heavy cream


  • Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  • Take a large baking dish and place the Boursin cheese block in the center.
  • Add the uncooked orzo, chopped garlic, sun-dried tomatoes, and Kalamata olives to the baking dish with the Boursin cheese. Drizzle the olive oil on top.
  • In a separate bowl, mix together the vegetable stock, red pepper flakes, dried thyme, dried oregano, salt, and pepper.
  • Pour the seasoned vegetable stock mixture over the orzo, sun-dried tomatoes, and olives in the baking dish.
  • Cover the baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes, giving the pasta a gentle stir after 15 minutes.
  • After 30 minutes, remove the foil and stir in the spinach, Parmesan cheese, and heavy cream.
  • Return the uncovered dish to the oven and bake for an additional 5-10 minutes, or until the spinach wilts and the cheese and cream are fully incorporated into the dish.
  • Serve immediately and savor the flavors!

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