Spinach and Sun-Dried Tomato Boursin Orzo Bake

4.99 from 53 votes

Prepare this spinach and sun-dried tomato Boursin orzo bake in one dish in less than an hour for an easy, filling vegetarian recipe!

Prep Time5

Course: Main Course

Cuisine: American

Keyword: boursin orzo, creamy orzo pasta, orzo bake

Servings: servings

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
In a large baking dish, place the Boursin cheese in the center.
1 Boursin cheese block
Add the uncooked orzo, chopped garlic, sun-dried tomatoes, and Kalamata olives to the baking dish with the Boursin cheese. Drizzle the oil on top.
1 pound uncooked orzo, 4 garlic cloves, 1/2 cup sun-dried tomatoes, 1/2 cup Kalamata olives, 2 Tablespoons olive oil
In a separate bowl, combine the vegetable stock, red pepper flakes, dried thyme, dried oregano, salt, and pepper.
4 cups vegetable stock, 1/2 teaspoon red pepper flakes, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Pour the seasoned vegetable stock mixture over the orzo, sun-dried tomatoes, and olives in the baking dish.
Cover the baking dish with aluminum foil.
Bake in the preheated oven for 30 minutes, stirring the pasta gently after 15 minutes.
After 30 minutes, remove the foil and stir in the spinach, Parmesan cheese, and heavy cream.
2 cups spinach, 1/2 cup Parmesan cheese, 1/2 cup heavy cream
Return the uncovered dish to the oven and bake for an additional 5-10 minutes, or until the spinach wilts and the cheese and cream are fully incorporated into the dish.
Serve immediately, and enjoy!
Store in an airtight container in the fridge for up to 3 days.