Description
This Spinach and Sun-Dried Tomato Boursin Orzo Bake is a creamy, flavorful one-dish vegetarian meal made with orzo pasta, Boursin cheese, sun-dried tomatoes, spinach, and savory herbs. Perfect for an easy weeknight dinner.
Ingredients
- 1 Boursin cheese block
- 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
- Preheat your oven to 425°F (220°C).
- In a large baking dish, place the Boursin cheese block in the center.
- Add the uncooked orzo, chopped garlic, sun-dried tomatoes, and Kalamata olives around the cheese. Drizzle olive oil on top.
- In a separate bowl, mix the vegetable stock with red pepper flakes, dried oregano, dried thyme, salt, and pepper.
- Pour the seasoned stock mixture over the contents of the baking dish.
- Cover the dish tightly with aluminum foil.
- Bake for 30 minutes, stirring gently after 15 minutes to ensure even cooking.
- Remove the foil and stir in the spinach, Parmesan cheese, and heavy cream.
- Return the uncovered dish to the oven and bake for an additional 5-10 minutes, until the spinach wilts and everything is well combined.
- Serve hot and enjoy!
Notes
- Use any flavor of Boursin cheese for variety.
- Add extra veggies like mushrooms or bell peppers for more texture.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat with a splash of cream or milk to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 55mg
