Spinach and Sun-Dried Tomato Boursin Orzo Bake
Well, Here’s the Story with This Orzo Bake
You know when you stumble on a dinner so easy but it somehow makes you feel like a food magician? That’s what happened with this Spinach and Sun-Dried Tomato Boursin Orzo Bake. The first time I made it I didn’t actually mean to—it was more of a fridge-cleaning, pantry-scavenging situation (there may have been a questionable-looking bag of spinach involved; don’t worry, it’s optional). Afterwards, I couldn’t stop making it, and now my nephew asks for “that gooey pasta thing” every time he visits. He once tried to sneak some cold leftovers before breakfast, which I guess is a compliment?
Oh, and be warned: there’s gonna be dishes. Not a horrendous amount, but let’s just say this isn’t a one-bowl wonder. But hey, what’s a little mess for the kind of creamy, herby pay-off this bake delivers?
Why You’ll Love This Weirdly Irresistible Bake
I whip this up when my brain can’t handle anything elaborate but I still want to eat something that feels a bit special. My family goes a little nuts for it, honestly—I think the Boursin does most of the heavy lifting (cheese plus herbs is like nature’s culinary shortcut). And there’s just something satisfying about scooping the whole thing out of the pan. It’s great next to roast chicken, but I’ll also just eat it straight for dinner, legs propped up, telly on—nobody judging. Occasionally I use frozen spinach if I’m feeling lazy or the shops are shut. Works a treat, if a little less posh.
Here’s What You’ll Need (Give or Take a Few)
- 250g orzo (sometimes I just eyeball it to two big handfuls — no one’s policing the orzo police here)
- 1 tub (150g) Boursin garlic & herb cheese (my neighbour swears you can swap for a similar herby cream cheese, but, you know… Boursin!)
- 100g baby spinach, chopped (fresh or frozen; once I used rocket by accident and it was fine…ish. Not my best idea though!)
- 75g sun-dried tomatoes, sliced (oil-packed for extra oomph; dry ones work but soak them in hot water first so you’re not gnawing)
- 2 cups vegetable (or chicken) stock (I sometimes just dissolve a cube, convenience beats brand loyalty most days)
- 1 small onion, chopped nice and small (or a couple shallots if you’re feeling la-di-da)
- 2 cloves garlic, minced (jarred garlic works if you’re desperate—it’s happened to the best of us)
- Olive oil, just a glug
- Salt & pepper, to taste (I measure with my heart)
- Optional: pinch of chilli flakes or some lemon zest, if you’re feeling fancy
How I Actually Make It (With Occasional Rambling)
- Preheat your oven to 190°C (or about 375°F), and grab a medium casserole or baking dish (mine says 9×13 but anything similar should be grand).
- Heat a splash of olive oil in a pan over medium. Chuck in the onions, give ’em a good 3-4 minutes until they go soft. Then garlic in, just until fragrant (don’t let it go brown unless, like me, you once drift off reading emails during this step).
- Add the orzo and toss it around for a minute or so—it’ll look a bit glossy and awkward here. This is where I sneak a cheeky spoonful of raw orzo just because my grandma used to (probably don’t do this, actually).
- Scrape the whole lot into your baking dish. Toss in the spinach and sun-dried tomatoes. Dollop on your Boursin, break it up so it’ll melt around evenly, then pour over the stock (promise it looks soupy now, but hang tight).
- Season with salt, pepper, and anything else you fancy. Give it a little stir but don’t stress about making it perfect (I never do).
- Bake uncovered for 25-30 minutes, until it’s bubbly round the edges and the orzo’s tender. If the top starts looking dry, splash a bit more stock or water in. (Sometimes you’ll get a little caramelized crispy corner—fight for it, it’s worth it!)
- Let it sit a few minutes before digging in — gives it time to set, not that I’ve ever actually waited.
Notes (The Lessons of Many Bakes)
- I used to over-bake this; turns out, slightly saucy is best because it thickens as it sits.
- If you’ve only got regular dried tomatoes, soak them in a bit of boiling water first or you’ll wind up chewing for ages.
- Actually, I find it works better if you don’t stir the Boursin too much at the start — little cheesy pockets are the best bit.
- This reheats like a champ with a splash of water.
Variations (Some Winners, One Dud)
- Pep it up: I once added a handful of olives and that was unexpectedly delicious.
- More veg? Courgettes tossed in work great. Peas less so — they went a bit mushy for my liking.
- If you’re feeling carnivorous, torn rotisserie chicken is perfect stirred in halfway through baking.
- One time I tried swapping in feta for Boursin. Regret. Not creamy enough, too sharp. You live and learn!
Do You Really Need Special Equipment?
Look, a fancy ovenproof dish helps (I have a knock-off Le Creuset since, you know, who wants to take out a loan for cookware?), but honestly, I’ve used an old roasting tin with foil stretched over the top in a pinch. If your pan doesn’t go from hob to oven, you’ll need to do a bit of shuffling, but hey, whatever works.
How to Store It (If It Lasts That Long)
Lid on or wrapped up tight, it’ll live in the fridge for up to three days. Can probably freeze if you must, but it does go a little claggy. Not that it matters in my house; honestly, leftovers disappear by lunch.
Serving: My Odd Little Rituals
Top with more pepper (loads!), maybe a cheeky squeeze of lemon juice if I’m feeling proper. Occasionally a grating of parmesan, though that’s a personal luxury. If you like, throw together a salad on the side—the classic ‘everyday’ salad from Cookie & Kate never misses. My younger brother dunks garlic bread in, which is just decadent.
Silly (But Real) Pro Tips
- Let it sit for a bit before cutting in or you’ll have orzo waterfalls—listing this because I’ve ruined more shirts than I care to count.
- I once tried to skip pre-cooking the onion; big mistake, came out crunchy (not in a good way). Cook it down first.
- If you do overbake it, a splash of hot water brings it right back, honest.
FAQ – Random Qs People Have Actually Asked Me
- “Can I use another type of cheese if I can’t find Boursin?”
Sure, but it honestly isn’t the same — a herby soft cheese gets you close but skip hard stuff like cheddar. Once I tried plain cream cheese with dried Italian herbs and, well, it needed more oomph but it was edible. - “Is orzo gluten-free?”
Ah, I wish. Regular orzo isn’t, but you can sometimes find a GF version (I get mine at Orgran). Taste is good, but texture is a wee bit different. - “What if my orzo is still soupy after baking?”
Just give it a few extra minutes. Or let it sit out—thickens up as it cools (and sometimes a thick orzo ‘cake’ is the best bit anyway!). - “Can I double this for a party?”
I have! Just use a big enough dish, and maybe tack on ten more minutes to the bake time. Oh, and prep more stock, it soaks up loads.
And that’s the lot. If you try it, promise me you’ll get the crispy corners. Or if you find a weird new combo (someone once told me they used tinned artichokes), drop me a line—I’m all for orzo adventures.
Ingredients
- 1 1/2 cups dry orzo pasta
- 3 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 (5.2 oz) package Boursin garlic & fine herbs cheese
- 1 1/2 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a medium-sized baking dish with olive oil.
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2In a large skillet over medium heat, add 1 tablespoon olive oil. Sauté the minced garlic for 1 minute until fragrant.
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3Add baby spinach to the skillet and cook until just wilted. Stir in the chopped sun-dried tomatoes and remove from heat.
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4In the prepared baking dish, combine the uncooked orzo, wilted spinach, sun-dried tomatoes, Boursin cheese, vegetable broth, and half of the Parmesan. Stir to mix evenly. Season with salt and black pepper to taste.
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5Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove foil, stir gently, and sprinkle the remaining Parmesan cheese on top.
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6Return to the oven uncovered for another 10 minutes, until the cheese is golden and the orzo is tender. Let rest for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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