Umami Recipes
Umami Recipes

Side dishes

Spinach and Sun-Dried Tomato Boursin Orzo Bake

4 servings


5 minutes

active time

5 minutes

total time


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


Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).


In a large baking dish, place the Boursin cheese in the center.

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.


In a separate bowl, combine the vegetable stock, red pepper flakes, dried thyme, dried oregano, salt, and 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.


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.


Serving Size



727 kcal

Total Fat

41 g

Saturated Fat

21 g

Unsaturated Fat

13 g

Trans Fat



81 mg


1826 mg

Total Carbohydrate

72 g

Dietary Fiber

5 g

Total Sugars

12 g


20 g

4 servings


5 minutes

active time

5 minutes

total time
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