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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!