Spinach and Sun-Dried Tomato Boursin Orzo Bake at the Table

A bowl of spinach and sun-dried tomato boursin orzo bake.

Inspired by the viral recipe, this Spinach and Sun-Dried Tomato Boursin Orzo Bake is full of silky, cheesy goodness with a burst of tangy sun-dried tomato flavor.! Baked in one dish, it takes less than an hour to whip up a satisfying side dish or main course that will get you in and out of the kitchen fast!

This recipe was inspired by and adapted from Sammy MontgomsBoursin Spinach & Sun-dried Tomato Orzo Bake.

What Is a Spinach and Sun-Dried Tomato Boursin Orzo Bake?

This recipe is a tasty, hearty pasta dish that combines orzo, a small rice-shaped pasta, with silky Boursin cheese sauce. Then, spinach is incorporated for a nutritious boost, sun-dried tomatoes add a pop of color and a burst of sweet, tangy flavor, and our version includes garlic and olives for extra tang!

The dish is typically baked in the oven until the top is golden brown and the flavors have melded together, creating a comforting and savory casserole-style recipe that can be served as a side dish or complete meal. It’s a reliable option for those looking for a flavorful and satisfying pasta bake with a unique twist!

Ingredients You’ll Need

A handful of simple ingredients combine to create a rich, Mediterranean-inspired pasta bake the whole family will adore!

Orzo – Tiny, rice-shaped pasta. If preferred, rice can be substituted.
Garlic – Whole, fresh cloves are finest.
Sun-Dried Tomatoes – These add a tangy, salty taste we love. If you can’t find sun-dried tomatoes, cherry tomatoes will also work.
Kalamata Olives – Included for healthy fats and extra tang.
Olive Oil – Helps cook and caramelize the veggies.
Boursin Cheese – This is a type of soft silky cheese typically flavored with garlic and herbs. If you can’t find Boursin, feta or goat cheese will also work!
Vegetable Stock – Used to cook the orzo, infusing rich flavor.
Spinach – Fresh spinach adds a pop of color and extra nutrients.
Parmesan Cheese – For the finest taste and texture, buy a block of Parmesan, and grate it yourself!
Heavy Cream – This is key to creating a rich, silky sauce.
Seasonings – Red pepper flakes, dried thyme, dried oregano, salt, and black pepper create a savory, herbaceous taste with a hint of spice.

A baking dish full of spinach and sun-dried tomato boursin orzo bake.

Simplify Dinner with One-Pan Boursin Orzo

With minimal prep time and a speedy cooking time, this Boursin orzo recipe is sure to become one of your go-to comfort food dishes!

Combine. Place the Boursin cheese in the center of a large baking dish. Add the orzo, garlic, sun-dried tomatoes, and olives. Drizzle the oil on top.
Season the Stock. In a separate bowl, combine the vegetable stock and seasonings. Pour the liquid into the baking dish, covering the ingredients.
Bake. Cover with aluminum foil, and bake until the orzo is tender, stirring halfway through.
Add the Remaining Ingredients. Stir in the spinach, parmesan, and heavy cream.
Bake Again. Return the dish to the oven, uncovered, and continue to bake until the spinach wilts and the sauce is well combined and silky.

Storing and Reheating

This recipe is finest served right away while it’s still hot and fresh! However, if you do have leftovers, they can be transferred to an airtight container and stored in the fridge for up to three days.

When you’re ready to eat, reheat your Boursin orzo in the microwave in intervals of 30 seconds, or warm it in a greased skillet over medium heat.

Common Questions About This Boursin Orzo Bake Recipe

Does orzo absorb cheese sauce well?

Totally—it’s the reliable size for silky sauce to cling to. Every bite gets that lush Boursin flavor wrapped around orzo and veggies.

Is this bake good for meal prep?

Definitely! It reheats beautifully, and the flavors deepen overnight. Just store it in individual portions for simple lunches or dinners.

Can you make this ahead of time?

Yes—you can assemble it, cover it, and bake when you’re ready. It’s a great make-ahead meal that lets you keep prep minimal but keeps the dish fresh for guests.

Does spinach need to be cooked before baking?

You can toss it in fresh—it wilts right in the bake!

More Ways to Use Orzo

Looking for more tasty dishes made with orzo? Try some of these other tempting recipes that put the tiny pasta to good use!

the Ayyem kitchenServings: 4 servings

Prep: 5 mins
Cook: 35 mins
Total: 40 mins

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

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 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.