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This is my viral Boursin Spinach & Sun-dried Tomato Orzo Bake and it has nearly 20 million views! This orzo bake is loaded with spinach, sun-dried tomatoes, boursin cheese and then baked in the oven with a flavourful stock that leaves the orzo perfectly cooked and fluffy.
When my family is pressed for time, have a few ingredients in the house, and want something creamy and comforting, we love making this recipe! This recipes serves as the perfect side dish or main course.
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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Boursin Spinach & Sun-dried Tomato Orzo at a glance
Taste: the overall taste is creamy, rich, and incredibly comforting.
Time: every oven will cook this dish at different times so don’t panic if it’s not cooked at the 20 or 30 minute mark; just keep cooking it until the orzo is done. Some ovens may take up to 55 minutes.
Effort: very minimal effort for this one! You literally just throw everything into a large baking pan, cover it, and throw it in the oven, so this one could not be any easier.
Difficulty: anybody can make this recipe! anyone! I promise! This is also a really great recipe if you have kids who are getting started in the kitchen and they need a few easy recipes to get their feet wet, and start building confidence in the kitchen.
Ingredients
Here is a quick overview of the ingredients you’ll need to make my One-Pan Boursin Spinach & Sun-dried Tomato Orzo Bake. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Orzo: you can also substitute for rice here if thats more your thing.
- Garlic: don’t be shy with he garlic here, it adds a ton of flavour!
- Sun-dried tomatoes: you can also use regular cherry tomatoes if you prefer that instead.
- Boursin: if you can’t find boursin you can use feta cheese or goat cheese.
- Smoked white cheddar: or any other cheese you have! Mozzarella, cheddar, havarti would all be really good.
- Veggie stock: you can also substitute for chicken stock! I have actually used chicken stock a few times and it’s great.
- Spinach: not necessary but does add some nutritional value here, but feel free to swap out with another veggie if you prefer something else.
- Spices: I will list the detailed spices down below.
Substitutions & FAQ’s
What if the orzo is not cooked after 20 minutes?
Not to worry! Just keep cooking it until the orzo is fully cooked! Every oven will cook this differently so it can take up to 50 or 55 minutes!
Can I substitute the smoked white cheddar for another cheese?
Yes! If you don’t have a smoked white cheddar on hand feel free to use any other cheeses that you love.
What protein can I add to this recipe?
Some delicious protein options that would go really well in this recipe are: chicken, tofu or shrimp!
Storing & reheating
If you have leftovers be sure to keep them in an airtight container in the fridge for up to three days.
To reheat your Boursin Spinach & Sun-dried Tomato Orzo Bake, simply microwave for 30-45 seconds or add it to a small pan with a splash of olive oil and re-heat on the stove for 4-5 minutes, or until heated throughout.
Did you like this recipe?
If you enjoyed this one-pan Boursin Spinach & Sun-dried Tomato Orzo Bake please consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
Watch the recipe video
Watch the recipe video on Instagram
Boursin Spinach & Sun-dried Tomato Orzo Bake
Ingredients
- 2 cups uncooked orzo
- 4 garlic cloves, chopped fine
- 1 cup sun-dried tomatoes, roughly chopped
- 2 tbsp sun-dried tomato oil, from the jar
- 1 boursin cheese, 150 grams
- 4 cups vegetable stock
- 2 cups spinach, roughly chopped
- 1.5 cups smoked white cheddar, shredded
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Set your oven to 425 °F
- Grab a large baking dish and add your boursin to the middle. Add your uncooked orzo, garlic, sun-dried tomatoes (and the oil), veggie stock and seasonings to the dish.
- Cover and bake for about 20 minutes or until the orzo is almost cooked and the liquid is almost fully absorbed. *Please note: cook time can take up to 50 minutes depending on your oven*
- Once the stock is 90% absorbed, and the orzo is almost done cooking, remove foil, stir, add your shredded cheese and spinach and mix together.
- Cover and return back to the oven to cook for another 5-10 minutes, or until orzo is cooked through and all stock has been absorbed.
- Remove from the oven and enjoy right away with lots of fresh cracked pepper.
- *Tip: if you are using an unsalted veggie stock you may need to increase the salt to 1/2 tsp as this recipe uses a lightly salted stock. I also recommend tasting it halfway through to see if any other seasonings are required.
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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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!