Description
This Spinach and Sun-Dried Tomato Boursin Orzo Bake is a creamy, savory one-dish meal combining tender orzo pasta with tangy Boursin cheese, vibrant sun-dried tomatoes, briny Kalamata olives, and fresh spinach. The dish is infused with garlic and Mediterranean herbs, baked to perfection for a comforting and flavorful dinner that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Main 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
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for baking the orzo dish.
- Prepare Baking Dish: Place the block of Boursin cheese in the center of a large baking dish ensuring it will melt evenly during baking.
- Add Dry Ingredients: Around the Boursin, add the uncooked orzo pasta, chopped garlic, sun-dried tomatoes, and Kalamata olives. Drizzle the olive oil evenly over the mixture.
- Mix Seasonings: In a separate bowl, whisk together the vegetable stock, red pepper flakes, dried thyme, dried oregano, salt, and black pepper to create a flavorful broth.
- Combine Ingredients: Pour the seasoned vegetable stock mixture over the orzo and other ingredients in the baking dish, making sure the orzo is submerged.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. After 15 minutes, carefully remove the foil briefly to stir the pasta gently and ensure even cooking, then re-cover and continue baking.
- Add Cheese and Spinach: After 30 minutes, remove the foil and stir in the fresh spinach, grated Parmesan cheese, and heavy cream, mixing thoroughly to combine.
- Final Bake: Return the uncovered dish to the oven and bake for an additional 5-10 minutes until the spinach wilts and the cheese and cream are fully incorporated into the dish, creating a creamy texture.
- Serve: Remove from oven and serve immediately while hot and creamy for the best taste and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- You can substitute vegetable stock with chicken stock if preferred.
- For a spicier kick, increase the red pepper flakes slightly or add some crushed black pepper.
- Use fresh Parmesan for better flavor and melting consistency.
- Make sure to cover with foil tightly to prevent the orzo from drying during baking.
- Stirring halfway through baking ensures even cooking and prevents sticking.
- This dish can be made vegetarian by ensuring the vegetable stock is vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: orzo bake, Boursin cheese, spinach pasta bake, sun-dried tomatoes, vegetarian Mediterranean recipe, creamy pasta bake
