Name: Spinach and Sun-Dried Tomato Boursin Orzo Bake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 Boursin cheese block (approx. 5.2 oz or 150g); 1 pound uncooked orzo (about 2 cups); 4 garlic cloves, finely chopped; 1/2 cup sun-dried tomatoes, chopped; 1/2 cup Kalamata olives, chopped; 2 Tablespoons olive oil; 4 cups vegetable stock; 1/2 teaspoon red pepper flakes; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 cups fresh spinach; 1/2 cup grated Parmesan cheese; 1/2 cup heavy cream

Introduction

This Spinach and Sun-Dried Tomato Boursin Orzo Bake is a creamy, flavorful one-dish meal perfect for a cozy dinner. Combining tangy Boursin cheese with sun-dried tomatoes, olives, and fresh spinach, it’s both comforting and elegant. Easy to prepare and bake, it’s sure to become a family favorite.

A bowl filled with creamy rotini pasta coated in a light beige sauce, mixed with dark purple olives and small pieces of red sun-dried tomatoes, topped with a few green fresh basil leaves and a sprinkle of shredded pale yellow cheese and red chili flakes. The pasta is textured with a rich and creamy look, showing the twists clearly. A fork and a spoon with black handles rest on the right side of the bowl, partially submerged in the pasta. The bowl is white, edged with a thin gold line, sitting on a white marbled surface with a small bowl of red chili flakes on the upper left and a light purple flower on the upper right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 block Boursin cheese

1 pound uncooked orzo

4 garlic cloves, chopped fine

1/2 cup sun-dried tomatoes, chopped

1/2 cup Kalamata olives, chopped

2 tablespoons olive oil

4 cups vegetable stock

1/2 teaspoon red pepper flakes

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups spinach

1/2 cup Parmesan cheese

1/2 cup heavy cream

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

Step 2: In a large baking dish, place the Boursin cheese block in the center.

Step 3: Add the uncooked orzo, chopped garlic, sun-dried tomatoes, and Kalamata olives around the Boursin. Drizzle the olive oil evenly on top.

Step 4: In a separate bowl, whisk together the vegetable stock, red pepper flakes, dried oregano, dried thyme, salt, and black pepper.

Step 5: Pour the seasoned vegetable stock mixture evenly over the orzo and other ingredients in the baking dish.

Step 6: Cover the baking dish tightly with aluminum foil.

Step 7: Bake in the preheated oven for 30 minutes, stirring gently once halfway through at 15 minutes.

Step 8: Remove the foil after 30 minutes. Stir in the fresh spinach, Parmesan cheese, and heavy cream until well combined.

Step 9: Return the uncovered dish to the oven and bake for an additional 5 to 10 minutes, or until the spinach has wilted and the cheese and cream are fully blended into the bake.

Step 10: Serve immediately and enjoy your creamy, savory orzo bake!

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach; just thaw and drain it well before stirring it into the bake at the end to avoid excess moisture.

Is it possible to make this recipe vegan?

To make a vegan version, substitute the Boursin and Parmesan with plant-based cheeses, use a vegan cream alternative, and ensure your stock is vegetable-based. The flavor will differ but still be delicious.