Boursin Spinach & Sun-Dried Tomato Orzo Bake
Boursin Spinach & Sun-Dried Tomato Orzo Bake is a easy Italian recipe that serves 4. 350 calories per serving. Recipe by Cooksentials on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $8.43 total, $2.11 per serving
Ingredients
- 1 cup Orzo Pasta (dry)
- 0.5 cup Sun-Dried Tomatoes (jarred in oil, chopped; reserve 1 tbsp oil from jar)
- 2 cloves Garlic (minced)
- 0.25 tsp Crushed Red Pepper Flakes (adjust to heat preference)
- 0.5 tsp Dried Basil
- 0.5 tsp Dried Oregano
- 0.5 tsp Salt (or to taste)
- 0.25 tsp Black Pepper (freshly ground)
- 1.5 cup Vegetable Stock (low‑sodium)
- 1 cup Smoked White Cheddar Cheese (shredded)
- 2 cup Fresh Spinach (loosely packed)
- 1 tbsp Olive Oil (from sundried tomato jar)
Instructions
Preheat Oven
Set the oven to 375°F (190°C) and let it fully preheat while you prepare the ingredients.
Time: PT5M
Temperature: 375°F
Prepare Ingredients
Chop the sundried tomatoes, mince the garlic, and shred the smoked white cheddar. Measure out the herbs, spices, stock, and oil.
Time: PT5M
Combine Base Mixture
In the baking dish, combine the dry orzo, chopped sundried tomatoes, minced garlic, chili flakes, dried basil, dried oregano, salt, pepper, vegetable stock, and the reserved oil. Stir gently to distribute everything evenly.
Time: PT3M
Initial Bake
Place the dish in the preheated oven and bake for 10 minutes.
Time: PT10M
Temperature: 375°F
Stir the Orzo
Remove the dish (using oven mitts), give the mixture a good stir to break up any clumps and redistribute the liquid.
Time: PT2M
Add Cheese and Spinach
Sprinkle the shredded smoked cheddar over the top and scatter the fresh spinach evenly. The residual heat will begin to wilt the spinach.
Time: PT3M
Final Bake
Return the dish to the oven and bake for an additional 2–3 minutes, until the cheese is melted and the spinach is fully wilted.
Time: PT3M
Temperature: 375°F
Serve
Remove from oven, let sit for 2 minutes, then serve hot as a side or a light main.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian, Contains dairy, Contains wheat
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Orzo Pasta: Rice pasta, small pasta shapes
- Instead of Sun-Dried Tomatoes: Dry sun‑dried tomatoes rehydrated
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Crushed Red Pepper Flakes: Fresh chopped chili
- Instead of Dried Basil: Fresh basil (1 tsp, chopped)
- Instead of Dried Oregano: Fresh oregano (1 tsp)
- Instead of Vegetable Stock: Water + bouillon cube
- Instead of Smoked White Cheddar Cheese: Smoked Gouda, regular cheddar
- Instead of Fresh Spinach: Baby kale, arugula
Equipment Needed
- Oven
- 9x13‑inch Baking Dish
- Mixing Bowl
- Spatula
- Cheese Grater
- Measuring Cups and Spoons
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Preheat oven to 375°F before mixing ingredients.
- Ensure orzo is fully covered by stock; add extra liquid if needed.
- Stir after the initial 10‑minute bake to prevent uneven cooking.
- Add cheese and spinach only during the final bake to keep spinach bright and cheese melty.
- Do not overbake; the dish should be creamy, not dry.
Chef Tips from the Video
- Reserve the oil from the sundried‑tomato jar; it adds a deep umami boost.
- Smoked white cheddar gives a subtle smoky flavor that pairs beautifully with the tomatoes.
- For extra freshness, stir in a handful of chopped fresh basil right before serving.
Troubleshooting
Orzo is too dry after baking.
Add a splash more vegetable stock, stir, and bake an additional 2‑3 minutes.
The dish is watery.
Extend the final bake by 3‑5 minutes uncovered to allow excess liquid to evaporate.
Cheese does not melt.
Increase the final bake time by 1‑2 minutes or cover with foil to trap heat.
Storage
Refrigerator: Cool to room temperature, then cover and refrigerate for up to 4 days.
Freezer: Freeze in an airtight container for up to 1 month. Reheat in oven at 350°F until hot.
Room temperature: Not recommended; the dish contains dairy and perishable vegetables.
Make-Ahead Tips
- Assemble steps 1‑3, cover the dish, and refrigerate up to 24 hours before baking.
- The casserole can be baked fully, then cooled and frozen; reheat directly from frozen for best texture.
Frequently Asked Questions
What is the cultural significance and history of baked orzo with sundried tomatoes in Italian cuisine?
Orzo, a rice‑shaped pasta, has long been used in Italian comfort foods. Combining it with sundried tomatoes, cheese, and greens reflects the Mediterranean tradition of turning pantry staples into a satisfying one‑pan meal.
What are the traditional regional variations of orzo casseroles in Italy?
In southern Italy, orzo is often baked with tomatoes, mozzarella, and basil, while northern versions may include butter, cream, and mushrooms. The smoked cheddar version is a modern twist that adds depth.
How is baked orzo with sundried tomatoes traditionally served in Italian households?
It is typically served as a first course (primo) alongside a simple salad, or as a side to grilled meats or fish. Warm, fresh bread is used to mop up the creamy sauce.
What occasions or celebrations is baked orzo with sundried tomatoes associated with in Italian culture?
While not tied to a specific holiday, it is a popular family‑style dish for weekend lunches, casual gatherings, and holiday buffets because it can be prepared ahead and baked quickly before guests arrive.
What other Italian dishes pair well with baked orzo with sundried tomatoes, smoked cheddar, and spinach?
Pair it with a crisp Italian white wine, a simple arugula salad dressed with lemon, and grilled chicken or Italian sausage for a complete meal.
What are the authentic traditional ingredients for an Italian orzo bake versus acceptable substitutes?
Traditional ingredients include orzo, tomato sauce or fresh tomatoes, mozzarella or Parmesan, and fresh herbs. In this recipe, smoked white cheddar can be swapped for mozzarella, and vegetable stock can replace tomato sauce for a lighter broth.
What are the most common mistakes to avoid when making baked orzo with sundried tomatoes and cheese?
Common errors include not using enough liquid, which leaves the orzo dry, and over‑baking, which makes the dish rubbery. Also, adding the cheese too early can cause it to burn.
Why does this baked orzo recipe use vegetable stock instead of water or tomato sauce?
Vegetable stock provides a savory backbone without overwhelming the delicate flavor of the sundried tomatoes, while keeping the dish lighter than a full tomato sauce.
Can I make baked orzo with sundried tomatoes ahead of time and how should I store it?
Yes. Assemble the dish up to the initial bake, cover, and refrigerate for up to 24 hours. Bake when ready, or freeze the fully baked casserole for up to a month and reheat in the oven.
What texture and appearance should I look for when the baked orzo is done?
The orzo should be tender but still slightly al dente, the sauce creamy, and the cheese golden‑brown with the spinach wilted and glossy. No dry pockets should remain.
How do I know when the baked orzo with sundried tomatoes is finished cooking?
When a knife inserted into the center meets little resistance and the cheese is fully melted with a light crust, the dish is done. The liquid should have thickened to a sauce‑like consistency.
What does the YouTube channel Cooksentials specialize in?
The YouTube channel Cooksentials focuses on quick, budget‑friendly, and approachable home‑cooking recipes that use everyday pantry ingredients and minimal equipment.
How does the YouTube channel Cooksentials' approach to Italian cooking differ from other Italian cooking channels?
Cooksentials emphasizes streamlined, one‑pan meals and shortcuts—like using sundried‑tomato oil for flavor—while still honoring classic Italian flavor profiles, unlike many channels that stick to traditional, multi‑step techniques.
Last updated: August 30, 2026
