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A close-up of a golden-brown Baked Feta Pasta in a white oval dish, topped with roasted tomatoes and fresh basil.

Easy Boursin Orzo Bake

This creamy, cheesy orzo bake combines tender pasta with savory Boursin cheese, vibrant spinach, and burst cherry tomatoes for a comforting and effortless weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Orzo Bake
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1.5 cups orzo pasta dry, uncooked
  • 3 cups chicken broth or vegetable broth
  • 1/2 cup milk whole or 2%
  • 5.2 oz Boursin cheese Garlic & Fine Herbs flavor, crumbled
  • 5 oz baby spinach fresh
  • 1 pint cherry tomatoes halved
  • 1/2 cup Parmesan cheese grated, plus more for serving
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
  • 1 cup cooked shredded chicken for added protein (optional)

Equipment

  • 9x13 inch baking dish
  • Large pot with lid
  • Large mixing bowl
  • Whisk

Method
 

Prepare the Orzo
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Bring chicken broth to a boil in a large pot. Add the orzo pasta, reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Drain any remaining liquid and set aside.
Assemble the Bake
  1. While the orzo cooks, heat olive oil in a large skillet or the same pot (after draining orzo if used) over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. In a large mixing bowl, combine the cooked orzo, sautéed garlic, milk, crumbled Boursin cheese, baby spinach, and halved cherry tomatoes. Add 1/2 cup grated Parmesan cheese, salt, and black pepper. If using, stir in cooked shredded chicken.
  3. Gently toss all ingredients until the Boursin cheese starts to melt and coat the orzo, and the spinach begins to wilt slightly.
  4. Pour the mixture into the prepared baking dish, spreading it evenly.
Bake and Serve
  1. Bake for 20-25 minutes, or until the bake is bubbly around the edges and heated through. The tomatoes should be slightly softened and bursting, and the spinach fully wilted.
  2. Remove from oven and let stand for 5 minutes before serving. Garnish with extra grated Parmesan cheese if desired.

Notes

For a richer sauce, replace milk with half-and-half or heavy cream.
Feel free to add other vegetables like diced zucchini or bell peppers, sautéing them with the garlic.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.