Spinach and Sun-Dried Tomato Boursin Orzo Bake

• servings: 4 servings
• active time: 5 minutes
• total time: 5 minutes

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

Directions

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

Place

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.

Whisk

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.

Stir

After 30 minutes, remove the foil and stir in the spinach, Parmesan cheese, and heavy cream.

Bake

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.

Nutrition

• Calories: 727 kcal
• Total Fat: 41 g
• Saturated Fat: 21 g
• Unsaturated Fat: 13 g
• Cholesterol: 81 mg
• Sodium: 1826 mg
• Total Carbohydrate: 72 g
• Dietary Fiber: 5 g
• Total Sugars: 12 g
• Protein: 20 g