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Spoon lifting creamy Boursin orzo pasta with spinach and sun-dried tomatoes from the baking dish.
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Boursin Orzo Bake

A simple oven-baked orzo dish that comes together in one pan with rich, herby cheese and just enough texture to keep every bite delicious!
Course Lunch or Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 575kcal
Author Deb Clark

Equipment

  • 1 9x13 casserole dish

Ingredients

  • 1 ½ cups uncooked orzo
  • 1 ½ teaspoons garlic powder
  • ¾ cup sun dried tomatoes chopped
  • 2 tablespoons olive oil
  • 5.3 ounce wheel Boursin cheese
  • 4 cups chicken stock
  • 2 cups baby spinach roughly chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Preheat your oven to 400 degrees. Use an oven safe dish large enough to hold the liquid and pasta. A medium casserole dish works perfectly.
  • Pour the uncooked orzo into the baking dish. Add the garlic powder, Italian seasoning, salt, and pepper. Sprinkle the chopped sun dried tomatoes over the top. Pour the olive oil over the mixture and gently stir everything to coat the orzo.
  • Place the whole wheel of Boursin cheese in the center of the baking dish, right on top of the orzo. No need to break it up. It will melt beautifully in the oven.
  • Slowly add the chicken stock around the cheese, making sure the orzo is mostly submerged. Give the mixture a gentle stir but leave the cheese sitting in the center.
    Uncooked orzo and sun-dried tomatoes layered in a white casserole dish with seasonings, stock and olive oil.
  • Cover with aluminum foil and place the dish in the oven and bake for 25 to 30 minutes. The orzo should absorb most of the liquid and become tender. The Boursin will soften into a creamy puddle on top.
    Baked wheel of Boursin cheese placed in the center of seasoned orzo.
  • Remove the dish from the oven. Add the chopped spinach on top. Stir the entire dish well so the melted Boursin mixes with the orzo and the spinach wilts from the heat. The texture should be creamy, cozy, and a little saucy. If the pasta seems stick, add an additional ¼ cup of chicken stock. Allow to stand, loosely covered with foil for 5-10 minutes prior to serving.
    Fresh spinach added to baked orzo pasta before stirring into the melted Boursin sauce.

Notes

If you prefer a creamier pasta, add a ¼ of heavy cream to the pasta before cooking. No need to reduce the amount of chicken stock. 
Store leftovers covered in the fridge up to 3 days. I don't recommend freezing orzo pasta because it gets mushy when it's frozen.

Nutrition

Calories: 575kcal | Carbohydrates: 65g | Protein: 20g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 46mg | Sodium: 1197mg | Potassium: 1190mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1994IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 4mg
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