Ingredients:

  • 1.5 cups (300g) uncooked orzo pasta
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese
  • 2.5 cups (600ml) chicken broth
  • 1/3 cup (50g) sundried tomatoes, thinly sliced
  • 3 cloves (15g) garlic, minced
  • 3 cups (90g) fresh baby spinach
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 tsp (2.5g) dried oregano
  • 1/4 tsp (1.5g) red pepper flakes
  • salt to taste
  • black pepper to taste
  • fresh basil leaves for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the unwrapped Boursin cheese puck directly in the center of a 13x9-inch baking dish.
  3. Scatter the dry orzo, sliced sundried tomatoes, minced garlic, and dried oregano evenly around the cheese.
  4. Pour the broth over the pasta and stir gently to ensure the orzo is submerged, leaving the Boursin cheese intact in the center.
  5. Cover the dish tightly with aluminum foil and bake for 20 minutes.
  6. Remove from the oven and uncover.
  7. Immediately stir in the baby spinach and grated Parmesan until the spinach is wilted.
  8. Stir vigorously to incorporate the melted Boursin cheese into a smooth sauce.
  9. Season with salt, pepper, and red pepper flakes, then garnish with fresh basil.