So, Here’s the Story Behind This Orzo Bake
Alright, let’s be honest—sometimes you just want to throw something in a dish, shove it in the oven, and hope for the best. That’s how I feel about this Spinach and Sun-Dried Tomato Boursin Orzo Bake most days. First time I made it, my mate Sarah was coming over (she’s vegetarian but not fussy), and I’d totally forgotten she hates mushrooms, so I panicked and grabbed the sun-dried tomatoes I had hiding at the back of the fridge. The result? Well, let’s just say even my picky brother went for seconds (unheard of!). One time I tried making it after a long day at work, and honestly, I nearly fell asleep waiting for it to bake—worth it, though.
Why I Keep Making This (And Maybe You Will, Too)
I reach for this when there’s not a lot of time or patience left in the tank, but I still want to feel like I’m eating something a bit special. My family goes crazy for this because it’s creamy and rich but also oddly refreshing with all the spinach and tangy tomatoes. Plus, if you’re feeding a crowd, it stretches surprisingly far. (I’ve learned not to mention it’s got spinach—people seem to eat more when they don’t know!) Oh, and the leftovers? Probably even better the next day, if you manage to save any. I make it when I’m craving something like risotto but can’t quite bring myself to stand and stir for 30 minutes—honestly, who has that kind of energy after Wednesday?
What You’ll Need (Or Not, I Won’t Judge)
- 250g orzo pasta (or whatever small pasta you’ve got—once used broken spaghetti, turned out fine)
- 1 pack (about 150g) Boursin Garlic & Herbs cheese (my grandma swore by the original, but supermarket own-brand works in a pinch)
- 3 big handfuls fresh spinach (frozen works—just defrost and squeeze out the extra water, or don’t and live dangerously)
- 8-10 sun-dried tomatoes, sliced (sometimes I use the ones in oil, sometimes dried—just soak ’em first if they’re leathery)
- 2 cups veggie stock (I’ve also used chicken stock when I ran out—no complaints)
- 1 small onion, diced (red onion is nice, but regular yellow is fine too)
- 2 cloves garlic, minced
- 1/2 tsp dried oregano (basil’s decent, too—use what you like)
- Pinch of salt and black pepper
- 1/3 cup grated parmesan (optional, but… why not?)
- Olive oil (a drizzle, or more, I won’t stop you)
How I Actually Make It (With a Bit of Chaos)
- Preheat your oven to 200°C (about 400°F, give or take). Sometimes I forget and do this halfway through, but it’s fine.
- Grab a big ovenproof dish. Splash a tablespoon of olive oil in a frying pan over medium heat, then toss in your onion. Cook until it looks soft (mine usually takes 4-5 minutes, unless I get distracted).
- Add the garlic and give it a quick stir so it doesn’t burn (burnt garlic is the actual worst, trust me on this).
- Tip in the orzo and toss it around for a minute or so—this is where I usually sneak a taste because, why not?
- Pour in the veggie stock, add your oregano (or basil), and bring it all to a lively simmer. Give it a gentle stir, nothing too wild.
- Chop up your spinach (or just rip it, if you’re in a hurry) and stir it in. It’ll look like way too much, but it always shrinks. Don’t panic if it looks a bit swampy at this stage—it always does!
- Add in the sun-dried tomatoes. Scatter them around rather than clump them, unless you want tomato pockets (which, to be fair, isn’t bad).
- Dollop bits of Boursin cheese all over the orzo. Don’t try to mix it in too much—it’ll melt as it bakes and swirl all over, trust the process.
- Top with a bit of parmesan if you’re feeling extra cheesy. Then cover the dish with foil. (I once forgot the foil and the top got a bit crunchy—still good, just different.)
- Bake for 20 minutes, then take off the foil and bake for another 10–15, till the top is golden and bubbling around the edges. If it looks a bit dry, I splash a tad more stock on before the last 10 minutes.
- Let it cool for a few minutes before digging in. Or just eat it straight from the dish, which I’m not saying I do, but also not denying it.
A Few Notes I’ve Learned the Hard Way
- The orzo absorbs liquid as it sits, so if you leave it standing for ages, expect it to get thicker—sometimes I add a splash of hot water to loosen it up.
- I used to try mixing in the Boursin before baking, but actually, I find it works better if you just dot it on top.
- Don’t skip the foil for the first bit of baking or the top dries out too much (I learned that the crispy way).
- If you use frozen spinach, really squeeze out the water or it goes a bit watery—one time I forgot and it was more like soup than bake.
Variations I’ve Messed With (Some Hits, Some… Eh)
- I once threw in roasted red peppers instead of sun-dried tomatoes—sweet, but a bit limp.
- Chucked in some cooked chicken for my meat-eating uncle—he gave it the thumbs up.
- Added a handful of frozen peas (because I had them)—made it extra green, kids were suspicious but ate it anyway.
- Tried feta once instead of Boursin… honestly, it wasn’t as creamy, so I went back to the classic.
- If you’re dairy-free, I’ve heard you can do a similar thing with vegan cream cheese and nutritional yeast. Haven’t tried it, so your guess is as good as mine.
Equipment (Or Lack Thereof)
- An ovenproof baking dish—mine’s a battered old Pyrex, but a deep roasting tin works too.
- If you don’t have a frying pan for the onions, just use the baking dish on the hob if it can handle it (not recommended for glass, unless you like living on the edge).
- A decent knife for chopping—though I’ve used kitchen scissors for the spinach more times than I care to admit.
Keeping It Fresh (But Good Luck With That)
Stick leftovers in a sealed container in the fridge. They’ll easily last 2–3 days, though honestly, in my house it never lasts more than a day! If you want to reheat, a splash of water or stock helps bring back the creamy vibe. Microwaves are fine for this one—oven if you’ve got the patience.
How I Like to Serve It (But You Do You)
I love it with a big green salad, or just some roasted veggies if I’m pretending to be healthy. Sometimes I serve it with warm crusty bread to mop up the cheesy bits, which may or may not be my favourite part. My cousin insists on ketchup, which is… well, controversial. We let him do his thing.
Things I’ve Learned (Usually the Hard Way)
- Don’t rush the baking. I’ve tried yanking it out too early and the orzo in the middle was still crunchy. Not ideal, trust me.
- I used to dump in all the cheese at once, but actually, dotting it over means every bite’s a surprise.
- If you’re using dried sun-dried tomatoes, soak them first, or they’ll stay chewy and no one wants to fight with their food.
FAQ (Because You Asked, Apparently)
- Can I make this ahead of time?
Yeah, actually it works really well. Just don’t bake it all the way—cover and pop it in the fridge, then finish baking when you’re ready. On second thought, you might need to add a splash more stock if it’s soaked it all up while chilling. - Does this freeze well?
Sort of. It’s okay but the pasta goes a bit squishy. If you don’t mind that, go for it. Otherwise, just eat it fresh (best excuse ever). - What if I can’t find Boursin?
Honestly, any creamy garlic cheese works. Even Philadelphia with some herbs mixed in does the trick—don’t overthink it. - How do you stop it from sticking?
I always oil the baking dish, but sometimes the edges get a little crispy anyway. Actually, that’s my favourite bit. - Is this gluten free?
Not as written, but if you use GF orzo or small pasta, should be fine. I’ve only tried one brand, and it was a bit mushy—maybe you’ll have better luck.
Oh, and if you want to geek out about Boursin cheese, Boursin’s own recipe site is a treasure trove. For another fun weeknight pasta idea, Smitten Kitchen’s baked orzo is one I come back to (when I’m not making this, of course).
Anyway, that’s my take on the Spinach and Sun-Dried Tomato Boursin Orzo Bake. Let me know if you make it—and don’t be afraid to muck around with the add-ins. Cooking’s meant to be fun, not a science experiment (unless you like that sort of thing, I guess). Cheers!
Ingredients
- 1 1/2 cups uncooked orzo pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 package (5.2 oz) Boursin garlic & herb cheese
- 1 1/2 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish.
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2In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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3Add chopped spinach and cook until wilted, about 2-3 minutes. Stir in the sun-dried tomatoes.
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4Add uncooked orzo to the skillet and stir to combine. Transfer the mixture to the prepared baking dish.
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5Dot the Boursin cheese evenly over the orzo mixture. Pour in the vegetable broth and sprinkle with grated Parmesan cheese. Season with salt and black pepper.
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6Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the orzo is tender and the top is golden. 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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