Description
Indulge in savory Sundried Tomato Boursin Baked Orzo for a delicious twist on a classic dish. Discover a new favorite recipe today!
Ingredients
Scale
- 1 package (6 oz) garlic and herbs Boursin cheese
- 16 oz dry orzo pasta
- 4 oz sundried tomatoes in oil
- 2 cloves garlic, minced
- ½ tsp dried basil
- ½ tsp dried parsley
- ½ tsp dried thyme
- 1 tsp dried oregano
- ¼ tsp dried red pepper flakes
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 4 cups low sodium chicken or vegetable broth
- 2 tbsp oil from the sundried tomato jar
- 1 tbsp extra virgin olive oil
- 2 cups fresh baby spinach, baby arugula, or baby kale
- ⅓ cup grated parmesan cheese
- Small handful of fresh basil and/or parsley, chopped
Instructions
- Step 1: Preheat oven to 425° F. Unwrap the Boursin cheese from its wrapper and place the cheese in the center of a 13×9-inch casserole dish. Scatter the orzo around the cheese followed by the sundried tomatoes, garlic, dried herbs and spices, salt, and pepper. Pour the broth over the orzo – but not the cheese – and then drizzle in the sundried tomato oil and olive oil. Loosely cover the dish with a piece of foil.
- Step 2: Bake for 10 minutes. Stir the cheese into the orzo. Mix the spinach, arugula, or kale into the cheesy pasta.
- Step 3: Recover with foil and bake for 5 to 10 more minutes, until thickened and the orzo is cooked through. Stir in the parmesan cheese. If the orzo is too thick, stir in a couple of tablespoons of water to loosen up the sauce. Season to taste with salt and garnish with the chopped fresh herbs before serving.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg