Boursin Spinach & Sun-dried Tomato Orzo Bake

Imagine the creamy, garlicky aroma wafting from your oven as this Boursin Spinach & Sun-dried Tomato Orzo Bake transforms from simple ingredients into a dish of incredible richness. This Mediterranean-inspired pasta bake combines the velvety texture of melted Boursin cheese with tender orzo, vibrant spinach, and the concentrated sweetness of sun-dried tomatoes. Perfect for weeknight dinners yet impressive enough for entertaining, this one-pan wonder delivers maximum flavor with minimal effort. You’ll learn how to create a perfectly balanced orzo bake where every bite offers creamy cheese, tender pasta, and bright pops of flavor.

Why You’ll Love This Recipe

This Boursin Spinach & Sun-dried Tomato Orzo Bake is about to become your new favorite comfort food for several compelling reasons. First, it’s incredibly simple to prepare—essentially a dump-and-bake recipe where your oven does most of the work. The contrast between the creamy, melting Boursin cheese against the al dente orzo creates a textural paradise that’s utterly satisfying.

The sun-dried tomatoes provide concentrated bursts of sweet-tart flavor that cut through the richness, while the spinach adds both nutritional value and a vibrant color contrast. The smoked white cheddar brings a subtle complexity that elevates this from a simple pasta dish to something truly memorable.

What truly sets this orzo bake apart is how the pasta absorbs the vegetable stock as it cooks, allowing it to soak up all the aromatic flavors of garlic, herbs, and cheese. The result is pasta that’s infused with flavor in every strand, rather than simply coated with sauce. Whether you’re looking for a hearty vegetarian main dish or a show-stopping side, this baked orzo with creamy cheese and vegetables delivers on all fronts.

Ingredients List for the Boursin Spinach & Sun-dried Tomato Orzo Bake

These carefully selected ingredients create the perfect balance of creaminess, tanginess, and herbal notes that make this orzo bake so special. The combination of two distinct cheeses provides incredible depth of flavor, while the sun-dried tomatoes add concentrated umami that permeates the entire dish.

• 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 stock
• 2 cups spinach (roughly chopped)
• 1.5 cups smoked white cheddar (shredded)
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper

Pro Tips

To ensure your Boursin Spinach & Sun-dried Tomato Orzo Bake turns out perfectly every time, keep these crucial techniques in mind:

First, don’t skip using the oil from the sun-dried tomato jar. This infused oil contains concentrated flavor that regular olive oil can’t match, adding depth to the entire dish as it permeates the orzo during baking.

Second, monitor your orzo carefully during cooking. Different brands and oven temperatures can significantly impact cooking time, which is why the recipe notes it could take anywhere from 20-50 minutes. The perfect texture is when the orzo is just tender but not mushy, with most—but not all—of the liquid absorbed before adding the cheese and spinach.

Finally, let the dish rest for 5 minutes before serving. This allows the cheeses to set slightly and the flavors to meld together. If your bake seems too liquid after the final cooking time, remember that it will continue to thicken as it cools, as the orzo will absorb more of the remaining liquid.

Instructions

Step 1: Set your oven to 425 °F.

Step 2: Grab a large baking dish and add your boursin to the middle. Add your uncooked orzo, garlic, sun-dried tomatoes (and the oil), veggie stock and seasonings to the dish.

Step 3: Cover and bake for about 20 minutes or until the orzo is almost cooked and the liquid is almost fully absorbed. Please note: cook time can take up to 50 minutes depending on your oven.

Step 4: Once the stock is 90% absorbed, and the orzo is almost done cooking, remove foil, stir, add your shredded cheese and spinach and mix together.

Step 5: 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.

Step 6: Remove from the oven and enjoy right away with lots of fresh cracked pepper.

Step 7: *Tip: if you are using an unsalted veggie stock you may need to increase the salt to 1/2 tsp as this recipe uses a lightly salted stock. I also recommend tasting it halfway through to see if any other seasonings are required.

Variations

The versatility of this Boursin Spinach & Sun-dried Tomato Orzo Bake makes it perfect for customization. For a protein-packed version, add 1½ cups of shredded rotisserie chicken or 1 cup of cooked Italian sausage before baking. The savory meat complements the creamy orzo beautifully.

For a vegan adaptation, substitute the Boursin with dairy-free cream cheese mixed with 1 teaspoon of Italian herbs, and replace the smoked cheddar with your favorite plant-based cheese alternative. Add 2 tablespoons of nutritional yeast to enhance the cheesy flavor without dairy.

If you’re looking for a more substantial vegetable presence, try adding 1 cup of roasted red peppers and 1/2 cup of artichoke hearts along with the sun-dried tomatoes. These Mediterranean additions complement the existing flavor profile while adding extra texture and nutritional benefits to this already delicious orzo bake.

Storage and Serving

This Boursin Spinach & Sun-dried Tomato Orzo Bake can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they have time to meld, making this an excellent meal prep option. To reheat, add a splash of water or vegetable broth before microwaving to restore creaminess, or cover with foil and warm in a 350°F oven until heated through.

For serving, pair this rich orzo bake with a crisp arugula salad dressed simply with lemon juice and olive oil to cut through the creaminess. The peppery greens provide a perfect contrast to the rich, cheesy pasta.

For an elegant presentation, serve the bake with grilled asparagus or broccolini on the side and a sprinkle of toasted pine nuts over the top. A glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the creamy, herbed flavors beautifully and makes this humble orzo dish suitable for dinner parties.

FAQs

Can I make this Boursin Spinach & Sun-dried Tomato Orzo Bake ahead of time?
Yes, you can prepare it up to the point of adding the spinach and cheese, then refrigerate covered for up to 24 hours. When ready to serve, bring to room temperature, add the cheese and spinach, and continue baking until hot and bubbly.

What can I substitute for Boursin cheese?
If Boursin isn’t available, use 5 oz cream cheese mixed with 1/2 teaspoon each of garlic powder, dried dill, and dried parsley.

Can I use fresh herbs instead of dried?
Absolutely! Triple the amount called for with dried herbs, so use 1 1/2 teaspoons each of fresh basil and oregano, added during the final 5 minutes of cooking.

Why is my orzo still hard after the recommended cooking time?
Oven temperatures vary significantly. If your orzo isn’t tender, add 1/2 cup more hot vegetable stock, cover tightly, and continue baking in 10-minute increments until tender.

Can I make this dish gluten-free?
Yes, simply substitute the regular orzo with gluten-free orzo. Note that gluten-free varieties may require slight adjustments to cooking time and liquid amounts, so check the pasta more frequently during baking.

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