Cooked - Sundried Tomato Boursin Baked Orzo

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Sundried Tomato Boursin Baked Orzo

8.0

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

Preheat oven to 425° F. Unwrap the Boursin cheese from its wrapper and place the cheese in the center of a 13x9-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.
Bake for 10 minutes. Stir the cheese into the orzo. Mix the spinach, arugula, or kale into the cheesy pasta.
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.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 122 weeks ago

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