You might think a viral recipe with nearly 20 million views must be complicated, but think again! This Boursin Spinach and Sun-dried Tomato Orzo Bake is a magical dish that looks and tastes far more impressive than the effort it requires. It’s loaded with spinach, sun-dried tomatoes, creamy Boursin cheese and is then baked in the oven with a flavourful stock that leaves the orzo perfectly cooked and fluffy.
This Boursin orzo bake is the recipe my family reaches for when we’re pressed for time and only have a few ingredients in the house. It doesn’t take much time or ingredients, but it’s still so creamy and comforting. It works great as a side dish or a satisfying main course. Once you make it, you’ll understand why it went viral. Want more orzo bakes? Try my Lemon & Boursin Orzo Bake and my One-Pan French Onion Orzo.
😍 Why You’ll Love This Boursin Spinach and Sun-dried Tomato Orzo Bake
Nearly 20 million views for a reason: this recipe went viral and once you try it, you’ll completely understand why.
One pan, zero fuss: everything goes straight into the baking dish and the oven does the rest.
Incredibly creamy without any cream: the Boursin melts into the hot stock and coats every single piece of orzo in the most luxurious, velvety sauce.
Bold, layered flavour: sun-dried tomatoes, garlic, smoked white cheddar, and herby Boursin all work together to create something super complex but simple.
🧀 Ingredients You’ll Need To Make This Boursin Orzo Bake
Orzo: this small, rice-shaped pasta absorbs all the flavour from the stock and Boursin as it bakes, turning perfectly tender and fluffy.
Garlic: minced garlic melts into the dish as it bakes, adding warmth and depth.
Sun-dried tomatoes in oil: roughly chopped and packed with concentrated, tangy sweetness that cuts right through the richness of the cheese.
Sun-dried tomato oil: don’t drain this away — those two tablespoons of oil are loaded with flavour and add a subtle richness that tie everything together.
Boursin cheese: placed right in the center of the baking dish so it slowly melts into the stock and coats every piece of orzo in the creamiest, most flavourful way.
Vegetable or chicken stock: this is what cooks the orzo in the oven, so use a good quality, lightly salted stock for the best results.
Spinach: roughly chopped and folded in near the end so it wilts perfectly without overcooking, adding colour, freshness, and a little bit of balance to all that richness.
Smoked white cheddar: shredded and stirred through at the end for an extra layer of bold, smoky, melty goodness that takes this dish completely over the top.
Dried basil and oregano: simple pantry seasonings that add a quiet herby warmth.
Salt and pepper: added to taste, keeping in mind that the Boursin, cheddar, and stock all bring their own saltiness.
✔ How To Make Boursin Spinach and Sun-dried Tomato Orzo Bake
Preheat your oven to 425 °F. Place the Boursin cheese in the center of a large baking dish. Surround it with the uncooked orzo, minced garlic, sun-dried tomatoes, sun-dried tomato oil, vegetable stock, and seasonings.
Short on time? Heat your vegetable stock until it’s boiling before adding it to the baking dish. Using a hot broth will speed up the baking time by 5-10 minutes.
Cover the dish and bake for 30-45 minutes until the orzo is al dente and most of the liquid has been absorbed. Note: Depending on your oven, this may take up to 50 minutes.
When the orzo is nearly tender and about 90% of the stock has been absorbed, remove the foil. Give everything a good stir, then fold in the shredded cheese and spinach until well combined.
Cover the dish again and return it to the oven for an additional 5–10 minutes. Bake until the orzo is perfectly tender and the remaining stock has been fully absorbed. Mix again and add any additional salt and pepper if needed. Enjoy right away.
🗒 Variations
Extra cheesy: swap the smoked white cheddar for Gruyère, or add a handful of freshly grated Parmesan on top before the final bake for an even richer, more golden finish.
Herb-forward: stir in fresh basil or a few sprigs of thyme when you fold in the spinach for a bright, aromatic lift that pairs great with the sun-dried tomatoes.
Protein boost: fold in cooked shredded chicken, shrimp, or tofu along with the spinach to turn this into a heartier, more filling main course.
Spicy kick: add a pinch of red pepper flakes to the dish before baking if you like a little heat to balance out the richness of the Boursin.
🗒 Substitutions
Stock: both vegetable and chicken stock work great here — vegetable stock keeps it fully vegetarian while chicken stock adds a slightly deeper flavour.
Boursin flavour: the garlic and herb Boursin is classic, but the shallot and chive or the fig and balsamic varieties would add a really nice twist if that’s what you have on hand.
Smoked white cheddar: any good melting cheese works here — sharp cheddar, mozzarella, or Gruyère are all great alternatives if smoked white cheddar isn’t available.
Spinach: baby kale or arugula can be folded in at the end in place of spinach for a slightly more peppery, robust finish.
🍴 Leftovers? Lucky you.
Leftovers keep well in an airtight container in the fridge for up to three days. To reheat, microwave for 30 to 45 seconds or warm it in a small pan with a splash of olive oil over medium heat for 4 to 5 minutes, stirring until heated through.
🤔 FAQ’S
What if the orzo is not cooked after 20 minutes?
Not to worry! Every oven cooks a little differently, so if your orzo isn’t done yet, simply keep baking until it’s fully tender and the stock has been absorbed. This can take longer, so just keep checking and trust the process.
Can I substitute the smoked white cheddar for another cheese?
If you don’t have smoked white cheddar on hand, feel free to use whatever cheese you love. Gruyère, sharp cheddar, mozzarella, or even a little extra Boursin would all work here.
Can I make this vegetarian?
Yes! Simply use vegetable stock instead of chicken stock and you’re good to go. The Boursin and sun-dried tomatoes bring so much flavour on their own that you won’t miss a thing.
What protein can I add to this recipe?
Some delicious options that pair well with these flavours are diced chicken or tofu. If you’re adding chicken, make sure it’s fully cooked before folding it in, or dice it small enough that it cooks through during the bake.
Can I use a different type of pasta?
Orzo is ideal here because of how it absorbs the stock and cooks evenly in the oven, but small pasta shapes like ditalini or pearl couscous could work in a pinch. Keep in mind that cooking times may vary, so check on it regularly.
👩🍳 Hungry For More?
If you loved this Boursin Spinach and Sun-dried Tomato Orzo Bake recipe, then make sure to check out a few of my other Boursin and orzo recipes you may also love:
- Lemon Chicken Orzo
- Cacio e Pepe Orzo
- Lemon & Boursin Orzo Bake
- French Onion Chicken & Orzo
- Mushroom and Boursin Pasta
- Creamy Boursin & Tomato Pasta
- Boursin and Roasted Veggie Spread
- Boursin and Roasted Tomato Dip
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Boursin orzo bake recipe (or any recipe of mine) don’t forget to leave a review.
Boursin Spinach & Sun-dried Tomato Orzo Bake
Equipment
- 1 large oven safe baking dish
Ingredients
- 2 cups orzo, uncooked
- 4 garlic cloves, minced
- 1 cup sun-dried tomatoes in oil, roughly chopped
- 2 tbsp sun-dried tomato oil
- 1 boursin cheese, 150 grams
- 4 cups vegetable stock, or chicken, lightly salted
- 2 cups spinach, roughly chopped
- 1½ cups smoked white cheddar cheese, shredded
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt, or more to taste
- 1/4 tsp pepper
Instructions
- Preheat your oven to 425. °F
- Place the Boursin cheese in the center of a large baking dish. Surround it with the uncooked orzo, minced garlic, sun-dried tomatoes, sun-dried tomato oil, vegetable stock, and seasonings.Short on time? Heat your vegetable stock until it's boiling before adding it to the baking dish. Using a hot broth will speed up the baking time by 5-10 minutes.
- Cover the dish and bake for 30-45 minutes until the orzo is al dente and most of the liquid has been absorbed.Note: Depending on your oven, this may take up to 50 minutes.
- When the orzo is nearly tender and about 90% of the stock has been absorbed, remove the foil. Give everything a good stir, then fold in the shredded cheese and spinach until well combined.
- Cover the dish again and return it to the oven for an additional 5–10 minutes. Bake until the orzo is perfectly tender and the remaining stock has been fully absorbed.Mix again and add any additional salt and pepper if needed.
- Enjoy right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious and so easy to make. I’d even omit the extra cheese…didn’t even need it.
Thanks for sharing Khara! So happy you enjoyed it.
Really enjoyed this recipe! I used robusta gouda instead of smoked cheddar, really yummy! Everyone in our house loved it! Thank you!
This was a crowd pleaser. I had some leftover cooked chicken that I added and it was delicious.
This was so easy and delicious! I skipped the extra cheese, added a cup of frozen, shredded zucchini and meal prepped it with some grilled chicken.
This might be one of my favorite recipes I’ve stumbled upon this year! Talk about flavorful and easy. I heated up the stock, garlic, dried seasonings, tomatoes and oil in a large saucepan beforehand to speed up the cooking process and give the flavors a little extra time to meld. I also added red pepper flakes, subbed kale for the spinach, chicken stock for the vegetable stock and mozzarella for the cheddar. While the orzo was baking, I sauteed some sliced spinach and feta chicken sausage for extra protein. I added it in when the orzo was done. Our oven runs on the cooler side of hot, and the bake was still ready in a little over 30 minutes. Thanks for creating and sharing such a fab recipe!
Found you on Tik Tok. I love this recipe. I put in a bit of onion , red pepper.
Thanks for a fun, easy recipe.
Geo
So good! This one is in rotation! Had seared porkchops alongside, perfect!
LOVE this recipe. I’ve made it a few times now and I don’t typically add the extra cheese and I do throw in some rotisserie chicken for extra protein. If you are having trouble getting it to cook within the 20 minutes either your oven isn’t getting to the right temperature or you are using too small of a baking dish. I definitely used too small of a dish the first time and it took much longer than the 20 minutes.
Easy and liked it….seemed a bit too salty. I would cut back in the salt. Otherwise it is great!
Hello, This dish was delish and so easy. My question is what size baking dish you used because I used an 8×13 oval and my baking time was doubled. TY
tonight will be the 4th time I’ve made this for my family. We all love it! I even toss in a few chopped veggies at the beginning and after stirring the borsin and adding cheese, I top it with cooked chicken. Makes a great meal, thank you so much!!
thanks a lot of informations
The first recipe from you that I tried, and it is definitely the biggest favorite of all!! Glad you added it to the website, because I was scouring through my Instagram to find it again. My only comment is that it took me about double the cooking time – you must have one VERY powerful oven!
This dish was amazing!! I’d never had smoked cheddar before and almost didn’t buy it because of the cost but the smoked cheddar mixed with the Boursin was to die for!
The dish was incredibly tasty and simple to make! Maybe it was due to my old oven, but the orzo took 55-60 minutes to cook instead of the expected 25 🙂
Love it! So easy, i cooked up a bit of mild italian sausage and added it in at the stirring point. Used shredded mozzarella and then broiled it. Such a great easy weeknight comfort meal!
This is the first recipe of yours that I’ve tried. And all I have to say is you are godsend. I have an 8 year old who eats 9 things. (hotdogs, chicken nugget, shrimp, peas….okay 5 things :). And a 10 year old who will eat most things, but will complain the entire time if its not one of his favorites.
This was the first meal that I’ve served where everyone was raving about it and even asked for it in their lunch box the next day.
The absolute best part was there was only 1 casserole dish and 1 cutting board with knife to wash. My husband is a big fan of one pot meals, so I foresee this meal becoming a weekly meal in our house.
THANK YOU!!!
Hi Dana! This is my fav review! Yay. SOOO happy everyone enjoyed it!
Your recipes are my FAVORITE!!! I’m a pasta and cheese girl for sure. This was SO DELICIOUS. I love your pasta recipes! I didn’t even know what Boursin cheese was until I saw your Instagram videos. Thank you for enlightening me….. and yes I lick the wrapper <3
This was my first recipe of yours to try and it was delicious! I added a cup of cooked rotisserie chicken and a handful of mushrooms too. So yummy 🤤 I’m a cheese lover but I don’t think I’ll add quite as much next time just to cut down the fat 😉
Hi Jess! Thanks for sharing this! Totally, you can absolutely do less cheese, this recipe is really forgiving which is awesome 🙂
It was delicious & very simple to make. I used the last of our cherry tomatoes that we had grown this summer.
Thanks for the recipe.
Absolutely amazing, Sammy! My 13-year-old took the first bite, and the emphatic “Mmmm!!” that came out of her mouth is something I’ve never heard from her at the dinner table 😆 My 11-year-old son (who instantly doesn’t like a meal if you tell him it contains any type of tomato) said it was “SO GOOD!” and asked if there was a way he could pack it in his lunch for school. My 7-year-old ate dinner at a friend’s house, but I made her take a bite when she got home — she gave it 2 big thumbs up as well and begged to have leftovers tonight! …And she may actually be the pickiest eater of them all!
We ate it along roasted chicken, and not knowing if our oven would fall in the “cook for 20 mins” or “cook for 50 mins” category, I split the difference and timed it to be completely ready in about 40. When I checked it at 20, the broth looked about 90% absorbed, and the orzo was soft. After sticking a fork in to test the orzo, I noticed it was more liquidy than I thought — BUT I knew that after stirring the Boursin in and adding the spinach and shredded cheese, most of the liquid would be absorbed. So for us, 20 mins was just right. I stuck it back in for the full 10 after adding the spinach/cheese (since our chicken wasn’t quite done), and it was perfect!
Thank you for another great recipe! We all loved the honey mustard pretzel chicken (the most recent recipe), and next up will be the dill pickle soup. My kids have all turned their nose at the sound of it, but when I told them last night that you are the creator of that recipe as well, they’re suddenly excited to try it! 😅
Your website has definitely become a go-to for me when trying to find delicious dinner ideas ❤️
Love this. Very different.
I am not a great cook but this recipe was sooo easy to follow and it turned out amazing! Definitely will be making this again!
This was incredible and so easy to make. Everyone in the family loved it and tonight I am making a double batch to take to a group dinner with friends. Can’t wait to share the recipe with them.
Hi Lori, thanks so much for taking the time to leave this recipe a review. I am so happy you enjoyed it!
This was great, we really liked it. I added chicken to it. However, I thought was too oily. So I wouldn’t add the extra oil from the jar next time. I’m not 100% convinced the second cheese was necessary. But my husband thought that made the dish. I think I would add mushrooms or sweet onions next time. Great work!
I made this tonight for dinner, adding raw shrimp to cook with the cheese and spinach. I might pull back on the second cheese amount somewhat, similar to other comments. But both the Teen and Husband agreed that this is a keeper. The Teen loves leftovers and there is no school this week, so is looking forward to a couple more lunches!
This was incredible and so easy! Next time throwing some rotisserie or grilled chicken on. Amazing xo
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Wonderful. Addictive.
Hi! I have a question.
By 2 cups of orzo do you actually mean 2 cups or do you mean the full 16oz box of orzo pasta?
each box will vary- so I would stick to 2 cups just to be safe 🙂
We added lightly crisped pancetta as a stir in and then crumbled it on top with some fresh Chopped basil as garnish. So yum!
I was really reluctant to try this after having a not-so-great experience with another food bloggers’ recipe for a “no-boil” style orzo. That one turned out really… gloopy, and very much lacking flavour.
This recipe is AWESOME. I actually made it for friends last night having not tried it before (brave, given the last orzo experience) but everyone raved about it. And it came together so easily, which is great when you’re entertaining. I made the recipe as written, with two modifications; I used chicken stock instead of veggie, and I inadvertently omitted the sharp cheddar (must not have been paying attention at the end!) but despite that, it lacked nothing flavour-wise! Served it with a nice piece of BC halibut, and a salad and I will certainly be making it again. Thanks Sammy!
This recipe was so good and so easy! Going to make it again tonight! Yes, it took longer than 20 minutes so this time I’ll warm my broth. So yummy!!
Big family favorite. To speed up the process I put my broth in a sauce pan & got it hot before putting it in the pan with the orzo AND I used a bigger pan. It cooks more evenly & faster with a larger baking dish. 100% will make this again.
Make this one so much! I love how easy and fun it is, packed with flavor!! Definitely one of my favorite places to find a dinner recipe! Thanks for all the fun cooking recipes!
Hi Tommy! Thanks for taking the time to leave a review. So happy you enjoy this one.
This is one of those dishes that instantly becomes a comfort food fav! It’s also great for using what’s left in the cupboard. So creamy and delicious, a must try!
This might be kind of crazy but could you make this with riced cauliflower instead of orzo for a low carb version?
This recipe is very fool proof and SO YUMMY! It is one of my husband’s favorite meals, as well as my almost 3yo. I add a ton of spinach, no extra salt or cheese (beyond the Boursin), and either chicken sausage or shrimp.. and it still comes out amazing. Highly recommend!
Would love if it had nutrition info for those who track macros.
Super yummy! I added rotisserie chicken with the spinach and cheese and used half cherry tomatoes and half sun-dried. Everyone was very happy! Thanks for a great, easy dinner!
AMAZING recipe so easy and fast and my husband and 5 year old daughter LOVED it. I made it with sausage and broccoli
Next time I would like to make it with spinach can you kindly tell me how many grams of spinach as the grocery stores sell bags of spinach in gram . Your recipe is 4 cups.
Hi Marisa, thank you for the lovely review! Honestly, I do 4 handfuls of spinach, and sometimes less. It really just depends what I have kicking’ around the fridge.
First I want to say, Ive been dying to try this recipe for quite some time and for the first time tonight, I finally made it! It truly did not disappoint and was the perfect side dish for my flank steak! I ended up using chicken stock and shredded mozz since thats what I had on hand and it was absolutely delicious! Will 100% be making it again!
This has become a staple in our house. I sub feta for Boursin just because we always have it around. It’s so delicious.
I LOVE this recipe so much, I’m a nervous chef and this recipe made it so simple and it’s now a staple in our house. I’ve now done a few variations and it’s done wonders for my confidence. Beef and broccoli next!
(Please do a book to help us novices you absolute angel 🖤)
We’ve made this a bunch and it’s super easy and comes out perfect every time- we have never added the shredded cheese (lactose free) but still love it without! Easy meal prep for the week.
Super good and simple! I pair it with crispy (air fried/ pan) fried chicken, I have told countless people about this recipe! Thank you for sharing your brilliant recipes!!!
I’ve made it three times now. The first two times I used sharp cheddar I’d already had in my fridge and it was incredible. The third time I sucked it up to the extra expense and bought the smoked cheddar (as I was making it for a birthday dinner) and man did that make a difference!! It really gave depth to the dish. Also my boyfriend doesn’t like spinach and I love it so I stirred it into only half of the dish. Thank you so much for the incredibly EASY recipe!!
I have made this many times already and it never gets old!!
I make this basically once a week! So good. We add mushrooms and some red chili flakes!
Yummm… I’ve made this several times now and had to improvise a time or two on something. It’s very forgiving and easy. Made it tonight with the hot honey chicken cutlets. DELISH. 5 ⭐️
Hi Kim! YAY! SO happy you love it! I agree, it’s a very forgiving recipe! LOVE THAT! Thanks again for the reviews, you are the best!
I just cooked mine on the stove top and it came out great! It’s too hot still in AZ for the oven but the recipe looked so good! I put the boursin in the middle of a deep covered skillet put the orzo all around it and added everything else. I could only fit about 3 cups broth and figured I would simply add more as it cooked down but it didn’t need it. I stirred in a few handfuls of mushrooms, spinach and white cheddar and swiss/greuyere cheese. Then I let it sit uncovered until it thickens up
Have made this numerous times, everyone loves it! It has become one of my go to recipes! Thank you!
Third time making this my family loves it. My niece practically licks her plate every time
This recipe is fantastic! My three-year-old son and I had so much fun making it together. It’s simple enough for little helpers, and he absolutely loves the result! We skipped the extra cheese, and it still turned out amazing. It’s become a new favorite in our house, and we’ll definitely be making it again soon. Highly recommend!
Very easy and so good!!
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I love it! I am going to try it with elbow macaroni now. With mushrooms and silverbeet as we are not so fond of sundried tomatoes, and also camembert as Boursin is a ridiculous price here in Australia.
I’ve made this one several times now – and the only thing I change is I double the amount of spinach and I add shredded roast chicken to it.
WOW just what I was looking for. Came here by searching for an
Fabulous. Love the leftovers
Really great recipe. I added mushrooms, roasted chicken, and green onion. The smoked cheese gives it so much flavour; glad I didn’t opt for another kind of cheese. Will definitely be making it again.
Thank you for sharing indeed great looking !
Enjoyed every bit of your post.Really thank you! Cool.
This recipe is so good, this is the second time I’ve made it. My family loves it
Love this meal so much! It’s one of our favs. Can you please tell me where you got your baking dish?? 🙂
This dish is phenomenal. My granddaughter made it for me & I enjoyed it so much I’m making it for my husband who is a very fussy eater tonight!! Wish me luck!!
Such a delicious casserole!! Could add shredded rotisserie chicken for some protein. Toasted pinenuts would be a nice garnish. I poured some of the oil from the sundried tomatoes to coat the bottom of casserole dish, and I would suggest putting a little butter on the sides to keep orzo from sticking. Just such an easy dish and so tasty! Thank you!
My family’s new favorite. So delicious and creamy. The flavor is spot on!
Seriously!
I made this before and we all loved it.
I’m Going to make it again this weekend! After I cook it can it be frozen and then reheated at a later time?
Thank you.
I made this before and we all loved it.
I’m Going to make it again this weekend! After I cook it can it be frozen and then reheated at a later time?
Thank you.
I am so grateful for your blog. Want more.
So delicious and super easy to make, almost hands off. I marinated my chicken in seasoning in the am, and then just threw the rest of the ingredients in. Tastes creamy, comforting and luscious for something so easy.
My husband and I loved this recipe. He wants me to add it to our recipe rotation!
As my youngest says “this recipe slaps.” It is easy and tasty. I add more herbs (about triple) as I like that and I also double the spinach for more veggie content. Sometimes I eat it as a main and sometimes as side. I can eat this for about 5 days in a row and not get sick of it. If you want to reduce calories, you can decrease the smoked cheese. Also to save cost you can make your own boursin with cream cheese and some simple herbs.
Made this and it was delicious 😋 definitely a keeper.
This is delicious! I couldn’t stop eating and it was well received. Thank you ❤️
Can this be made ahead then rewarmed?
You bet.
thanks SO much!! made it yesterday.. Ridicously good!!! Suspect will be as good or better tomorrow when I serve it.
Loved how quickly this came together. Perfect for a busy weeknight, bonus points everyone loves this dish. I add shrimp or chicken that I cook separately right at the end with the cheese and spinach. Thank you!
Yes, easy and delicious. My grocery didn’t have sun-dried tomatoes, but it did have sun-dried pesto. So I substituted with a cup of diced tomatoes and used 2 tbsp. of the pesto in lieu of the 2 tbsp. of oil.
Delicious! I made a few edits. I decided to add 12 oz of sliced chicken. I took note of someone saying they heated the stock first. I did that sautéed a chopped onion and the garlic before adding in the stock.
Find myself coming back to this recipe about once a month. I layer in salmon at the end for extra protein. Never need the extra cheddar.
Can I freeze the leftovers
this has become one of my favorite dishes to make! Ive made it probably once a month since you posted it on instagram! So easy and fast on those nights i just dont have time! also great for meal prep!
So excited to try this! What flavor of Boursin cheese do you usually use? There are so many options, lol
Hi Aditi, I usually use the garlic and fine herbs. However, you can use the other flavours with the exception of the fig and balsamic.
– Sammy
Fantastic. I did make a couple of tweaks – I put the oil in a hot dutch oven and toasted the garlic and then the orzo before I added the broth, Boursin, tomatoes, and seasonings. I also cooked it on the stovetop since I had chicken breasts in the oven. Next time I might make it a one-pot dish and add pulled chicken or chicken sausages when I added the spinach.
I add artichokes and chicken. I have made this exactly as the recipe requires and with whatever I have on hand. It is always delicious and full proof.
Hi Linda, Artichokes would be amazing in this dish. Glad you enjoyed the recipe.
– Sammy
This is a keeper. I added chicken to make it a main dish. It was easy and everyone loved it.