This Sundried Tomato Boursin Baked Orzo is bright, creamy, and full of savory herb flavor. The orzo cooks tender while Boursin melts into a silky sauce, and sun-dried tomatoes add a sweet, tangy pop. It’s comfort food with a bit of gourmet flair perfect for busy parents, professionals who want leftovers, or anyone craving a simple but impressive dish.
Why You’ll Love This Recipe
Top reasons to make it: it’s quick to make, uses mostly pantry staples, and doubles as a great make-ahead lunch. If you like the baked cheese trend, you might also enjoy this similar take on one-pan pasta like baked feta pasta.
- Ready in about 30–40 minutes, including baking
- Uses simple ingredients that are easy to keep on hand
- Creamy, tangy flavor with a fresh green boost from spinach or kale
- Great for leftovers and reheats well
Ingredients for Sundried Tomato Boursin Baked Orzo
- 1 cup orzo pasta
- 1 package (5.2 oz) Boursin cheese (garlic and herb)
- 2 cups vegetable broth
- 1/2 cup sundried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 2 cups fresh greens (spinach or kale), roughly chopped
- Salt and pepper to taste
- Olive oil, for drizzling
Step-by-Step Instructions of Sundried Tomato Boursin Baked Orzo
- Preheat the oven to 375°F (190°C). Lightly oil an ovenproof skillet or baking dish.
- Toast the orzo in the skillet over medium heat with a drizzle of olive oil for 1–2 minutes, stirring, until slightly golden.
- Add minced garlic and Italian seasoning; cook 30 seconds until fragrant.
- Pour in the vegetable broth and stir in the chopped sundried tomatoes. Bring to a low simmer.
- Stir in the Boursin cheese until it melts and creates a creamy sauce around the orzo.
- Season with salt and pepper, then scatter the fresh greens over the top. Lightly press them into the orzo.
- Transfer the skillet or dish to the oven and bake 12–15 minutes, until the orzo is tender and the top looks set.
- Remove from oven, drizzle a little olive oil, toss gently to combine the greens, and serve warm.
Tips for Success
- Use warm broth so the orzo reaches a simmer faster and cooks evenly.
- Don’t over-salt at the start Boursin and sundried tomatoes add salty tang.
- If your sundried tomatoes are oil-packed, drain some oil or reduce added olive oil to avoid a greasy dish.
- For firmer greens, stir them in before baking; for wilted greens, add after baking.
Substitutions & Variations of Sundried Tomato Boursin Baked Orzo
To Make It Vegan/Gluten-Free:
- Vegan: Use a dairy-free herb cheese spread and a vegan cream cheese alternative.
- Gluten-free: Swap orzo for gluten-free orzo or use short gluten-free pasta shapes.
Variations:
- Add cooked chicken, leftover rotisserie meat, or white beans for more protein.
- Stir in a spoonful of pesto or a handful of toasted pine nuts for a nutty finish.
- Replace sundried tomatoes with roasted red peppers for a milder, sweeter note.
Storage Instructions of Sundried Tomato Boursin Baked Orzo
Refrigerator:
- Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
Freezer:
- This dish loses some texture after freezing. If needed, freeze in a sealed container for up to 1 month. Thaw overnight in the fridge and reheat with extra broth.
Make-Ahead:
- Prepare up to the baking step, cover, and refrigerate for 24 hours. Bake when ready, adding a few extra minutes if cold from the fridge.
Frequently Asked Questions (FAQ) of Sundried Tomato Boursin Baked Orzo
Can I make this on the stovetop instead of baking?
Yes. Simmer until the orzo is tender and most liquid is absorbed, then stir in greens to wilt. Finish with Boursin stirred in off the heat.
Can I use fresh tomatoes instead of sundried?
You can, but fresh tomatoes are milder and add more water. Roast or sauté them first to concentrate flavor.
Is Boursin necessary? What can I substitute?
Boursin gives the signature herb-garlic creaminess. Swap with cream cheese plus minced garlic and chopped fresh herbs if needed.
Final Thoughts
Sundried Tomato Boursin Baked Orzo is an easy weeknight win that feels special. The creamy cheese and tangy tomatoes lift simple orzo into a dish your family will ask for again. Try it when you want comfort without extra work — and come back to tell how it turned out. Leave a comment and a star rating to share your changes or favorites.
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Sundried Tomato Boursin Baked Orzo
A cozy, low-effort dinner featuring creamy baked orzo with sun-dried tomatoes and Boursin cheese, perfect for busy weeknights.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 cup orzo pasta
- 1 package (5.2 oz) Boursin cheese (garlic and herb)
- 2 cups vegetable broth
- 1/2 cup sundried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 2 cups fresh greens (spinach or kale), roughly chopped
- Salt and pepper to taste
- Olive oil, for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil an ovenproof skillet or baking dish.
- Toast the orzo in the skillet over medium heat with a drizzle of olive oil for 1–2 minutes, stirring, until slightly golden.
- Add minced garlic and Italian seasoning; cook for 30 seconds until fragrant.
- Pour in the vegetable broth and stir in the chopped sundried tomatoes. Bring to a low simmer.
- Stir in the Boursin cheese until it melts and creates a creamy sauce around the orzo.
- Season with salt and pepper, then scatter the fresh greens over the top. Lightly press them into the orzo.
- Transfer the skillet or dish to the oven and bake for 12–15 minutes, until the orzo is tender and the top looks set.
- Remove from the oven, drizzle a little olive oil, toss gently to combine the greens, and serve warm.
Notes
Use warm broth for quicker cooking, and adjust seasoning as needed due to the saltiness of the cheese and sundried tomatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian