Boursin Spinach and Sundried Tomato Orzo Bake

This Boursin Spinach and Sundried Tomato Orzo Bake is a crowd pleaser for good reason! 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 – it is an easy recipe to follow. Just add all of the ingredients to one big baking dish, cover it, and bake it in the oven – it will be ready in under 30 minutes!


Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6 Servings



  • 2 cups uncooked orzo
  • 4 garlic cloves chopped fine
  • 1 cup sun-dried tomatoes roughly chopped
  • 2 tablespoons sun-dried tomato oil from the jar
  • 1 Boursin cheese 150 grams
  • 4 cups vegetable stock
  • 2 cups spinach roughly chopped
  • 1½ cups smoked white cheddar shredded
  • ½ teaspoon dried basil
  • ½ teapsoon dried oregano
  • ¼ teapsoon salt
  • ¼ teapsoon pepper



  1. Set your oven to 425°F.
  2. In a large baking dish, add Boursin to the middle.
  3. Add uncooked orzo, garlic, sun-dried tomatoes (and the oil), veggie stock, and seasonings to the dish.
  4. Cover and bake for about 20 minutes or until orzo is almost cooked and liquid is almost fully absorbed. *Please note: cook time can take up to 50 minutes depending on your oven*
  5. Once stock is 90% absorbed, and orzo is almost done cooking, remove foil, stir, add shredded cheese and spinach, and mix together.
  6. Cover and return back to oven to cook for another 5 to 10 minutes, or until orzo is cooked through and all stock has been absorbed.
  7. Remove from oven and enjoy right away with lots of fresh cracked pepper.
  8. Tip: if you are using an unsalted veggie stock you may need to increase the salt to ½ teaspoon as this recipe uses a lightly salted stock. It is recommend to taste halfway through to see if any other seasonings are required.