Boursin Orzo Bake
This one-pan Boursin Orzo Bake delivers cozy, creamy comfort with almost zero cleanup. A brilliant two-stage roasting method builds deep, savory flavor for a foolproof weeknight dinner.
Equipment
- 9x13-inch baking dish
Ingredients
- 2 cups orzo, uncooked
- 4 garlic cloves, minced
- 1 cup sun-dried tomatoes in oil, roughly chopped
- 2 tbsp sun-dried tomato oil
- 1 boursin cheese, 150 grams
- 4 cups vegetable stock, or chicken, lightly salted
- 2 cups spinach, roughly chopped
- 1 1/2 cups smoked white cheddar cheese, shredded
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt, or more to taste
- 1/4 tsp pepper
Instructions
Build the flavor base
- Heat your oven to 425 °F so the baking dish is ready for a strong, quick roast.
- Set the Boursin cheese in the center of a wide 9x13 inch baking dish, then scatter the minced garlic and chopped sun-dried tomatoes around it. Drizzle over the 2 tbsp sun-dried tomato oil and bake uncovered for 12 to 15 minutes, until the cheese looks softened and lightly bronzed.
Add the orzo and bake until tender
- Carefully pour in the boiling hot vegetable stock, then add the uncooked orzo, dried basil, dried oregano, salt, and pepper. Stir well so the softened cheese melts into the broth and coats the pasta.
Finish the bake
- Cover the dish tightly with foil and return it to the oven for 30 to 45 minutes, until the orzo is al dente and most of the liquid is absorbed.
- Remove the foil and stir everything well, scraping through the corners so the roasted cheese and garlic are fully blended. Fold in the shredded smoked white cheddar and chopped spinach, then cover again and bake for 5 to 10 minutes more, until the spinach wilts and the cheese melts.
Rest and serve
- Let the pan sit for 5 to 10 minutes before serving. This short rest allows the sauce to thicken into a creamy, rich texture.
Notes
Hot Broth Trick: Bring the broth to a boil before adding it to the dish to cut the overall oven time and help the orzo start cooking immediately.
Pan Size: Use a wide 9x13 inch baking dish for the most even results and faster absorption.
Troubleshooting Dry Orzo: If the pan looks dry but the orzo is still crunchy, add 1/2 cup of hot broth or water, cover tightly, and bake for another 10 minutes.
Reheating: Add a small splash of broth or heavy cream before reheating to restore the original creamy texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 450kcalCarbohydrates: 45gProtein: 15gFat: 24gSaturated Fat: 12gCholesterol: 55mgSodium: 780mgPotassium: 320mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 12mgCalcium: 250mgIron: 3mg
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