Boursin Spinach & Sun-Dried Tomato Orzo Bake

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

1. 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

2. 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

3. 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

4. Initial Bake

   Place the dish in the preheated oven and bake for 10 minutes.

   Time: PT10M

   Temperature: 375°F

5. 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

6. 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

7. 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

8. 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