Creamy Boursin Baked Orzo
Tender orzo in a creamy, full of flavor, garlic and herb sauce! Perfect as a side dish or, with veggie broth, as a vegetarian main dish. Just a few minutes hands-on time!
Servings: 8 Servings
Calories: 340kcal
Ingredients
- 1 tablespoon olive oil
- 8 ounces grape tomatoes
- 3 cloves garlic
- 1 package garlic herb Boursin cheese (5.2 ounce)
- 1 pound orzo (uncooked)
- 3 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 cup chopped basil
Instructions
- Preheat oven to 375˚F.
- Pour the tomatoes and minced garlic in a large 9x13 inch baking dish. Drizzle olive oil over it and give it a stir. Place the Boursin cheese in the middle of the dish and then bake for 10 minutes.
- Remove after 10 minutes and stir in the orzo, broth, cream, and salt. Continue to stir blending in the softened Boursin and crushing the tomatoes.
- Place back in the oven for 30 minutes. At the end of 30 minutes, remove for the oven and stir. Test the pasta and if it is done, proceed to next step. If it needs longer, return to the oven for up to 10 more minutes.
- Once done, stir, then garnish top with fresh basil. Serve immediately.
Notes
How to Store: Keep leftovers in an airtight container in the fridge for 3-4 days.
How to Freeze: This Creamy Boursin Baked Orzo recipe freezes well. It can be frozen after cooking. See “freezer meal instructions” section in the original post for full instructions.”
How to Reheat: This can be reheated in the microwave in 30 second increments, stir in between heating, or cover with tin foil and place into the oven to reheat.
How to Scale: This recipe can easily be doubled if you are feeding a crowd (use two pans) or halved for smaller portions (use an 8x8 pan).
Nutrition
Calories: 340kcal | Carbohydrates: 45g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 486mg | Potassium: 245mg | Fiber: 2g | Sugar: 4g | Vitamin A: 716IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg