Spinach and Sun-Dried Tomato Boursin Orzo Bake
Servings 4
Ingredients
- 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
Instructions
- 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!