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Add 5.3 oz Boursin cheese, ½ cup sun-dried tomatoes (in oil, drained), 12 oz orzo, 3 cups chicken broth, 1 tbsp Italian seasoning, salt and pepper to taste, 2 cups spinach, and 12-20 meatballs to a baking dish and stir.
Bake covered at 400°F for 20 minutes, then uncover and bake for another 10 minutes until creamy and cooked through.