Baked Boursin Tomato Orzo (Print Version)
Creamy baked orzo with Boursin, burst cherry tomatoes, garlic, spinach, and parmesan, all made in one baking dish.
# Ingredients:
For the orzo bake
01 -
1 1/2 cups (300 g) dry orzo
02 -
2 cups (300 g) cherry or grape tomatoes
03 -
1 small shallot, finely chopped
04 -
6 large garlic cloves, peeled and lightly smashed
05 -
2 3/4 cups (650 ml) low-sodium vegetable broth, plus more if needed
06 -
2 tablespoons olive oil, plus more for the dish
07 -
1 teaspoon Italian seasoning
08 -
1/4 teaspoon red pepper flakes, optional
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/4 teaspoon black pepper
11 -
1 package (5.2 oz or 150 g) Garlic and Fine Herbs Boursin cheese
To finish
12 -
2 packed cups (60 g) baby spinach
13 -
1/2 cup (45 g) finely grated parmesan cheese
14 -
1/4 cup fresh basil leaves, torn or chopped
15 -
1 teaspoon lemon juice, optional
# Instructions:
01 -
Heat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
02 -
Add the dry orzo, tomatoes, shallot, garlic, broth, olive oil, Italian seasoning, red pepper flakes, salt, and pepper to the dish. Stir well, then place the Boursin in the center.
03 -
Cover the dish tightly with foil. Bake for 25 minutes, until the orzo is mostly tender and the tomatoes are soft and splitting.
04 -
Remove the foil. Mash the softened garlic and some of the tomatoes into the melted Boursin, then stir in the spinach and parmesan until the spinach wilts and the sauce looks creamy.
05 -
If the orzo is still firm, add 1/4 cup hot broth, cover, and bake 5 minutes longer. If it looks loose, bake uncovered for 5 minutes.
06 -
Let the orzo rest for 5 minutes, then stir again. Finish with basil and lemon juice if using. Taste and add more salt or pepper if needed.
# Notes:
01 -
Best served warm after a 5-minute rest so the sauce can thicken.
02 -
Use low-sodium broth because Boursin and parmesan both add salt.
03 -
Add hot broth at the end if the orzo tightens before serving.