Boursin Orzo Bake
This creamy Boursin orzo bake cooks in one dish with grape tomatoes, fresh spinach, and garlic herb cheese. The uncooked pasta bakes right in the broth, with no boiling or draining required.
Ingredients
- 8 oz orzo pasta
- 10 oz grape tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoon olive oil
- 2 cups chicken broth
- 5.3 oz Boursin garlic & herb cheese (1 pack)
- 2 cups fresh spinach
Instructions
- Prep the baking dish. Preheat the oven to 400°F. Lightly grease a 3.5-quart baking dish.
- Add the ingredients. Stir together the uncooked orzo, chicken broth, grape tomatoes, olive oil, salt, garlic powder, and black pepper. Keep the orzo submerged in the liquid. Place the unwrapped round of Boursin in the center.
- Cover and bake. Cover tightly with foil and bake for 35 minutes.
- Check the pasta. Carefully uncover and check the orzo. If it is still firm, cover and bake in additional 5-minute intervals. If the pasta is firm and the pan looks dry, stir in ¼ cup hot broth before returning it to the oven. Once the orzo is al dente, remove from the oven and let stand uncovered for 5–10 minutes to absorb additional broth.
- Stir well. Stir the softened cheese into the orzo. Gently press the softened tomatoes with your spoon to break them up, if desired.
- Wilt the spinach. Stir in the fresh spinach. Cover for a few minutes, until the leaves wilt, then serve warm.
Notes
- Extra broth: Keep additional broth on hand. Add it during baking only if the pasta is still firm and the dish looks dry.
- Consistency: The orzo should remain a little saucy. Stir in a splash of warm broth if it becomes too thick.
- Chicken variation: Stir in cooked, shredded chicken near the end, then cover and return to the oven until heated through.
- Meatless option: Substitute vegetable broth for chicken broth.
- Storage: Refrigerate leftovers within 2 hours and use within 3–4 days.
- Reheating: Add a splash of broth and microwave individual portions in 30-second intervals, stirring between each. For larger amounts, cover and reheat at 350°F until heated through.
- Freezing: Best enjoyed fresh or refrigerated. Freezing can soften the orzo and change the sauce’s consistency.
Nutrition Facts
Calories: 227kcalCarbohydrates: 24gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 21mgSodium: 635mgPotassium: 208mgFiber: 2gSugar: 3gVitamin A: 1195IUVitamin C: 7mgCalcium: 34mgIron: 1mg
