Ingredients
Produce
- 1 pint cherry tomatoes
- 2 cloves garlic, peeled
- 2 cups fresh spinach leaves, roughly torn
- 1/4 cup fresh basil leaves, sliced thin
Dairy
- 1 (5.3 ounce) Boursin garlic and herb cheese
Pantry
- 1 tablespoon extra virgin olive oil
- 12 ounces orzo pasta (about 2 cups)
- 3 cups vegetable or chicken broth
- 1 teaspoon Italian seasoning
- Kosher salt and black pepper, to taste
Instructions
- Preheat and prepare tomatoes: Preheat your oven to 400°F (204°C). In a 9×13 inch baking dish, drizzle the olive oil over the cherry tomatoes and garlic cloves. Sprinkle with about 1/2 teaspoon kosher salt and toss gently to coat evenly. Create a small well in the center of the tomatoes and place the Boursin cheese there. Bake this mixture for 10 minutes.
- Combine orzo and bake: Remove the baking dish from the oven and stir the tomatoes and garlic gently to distribute flavors. Add the uncooked orzo pasta, vegetable or chicken broth, Italian seasoning, and torn spinach leaves. Stir everything together to combine. Return to the oven and bake for an additional 20 to 25 minutes, or until the orzo has absorbed all the liquid and is tender.
- Finish and serve: Take the dish out of the oven and stir once more to fully incorporate the ingredients. Taste and adjust seasoning by adding more salt and black pepper if necessary. Garnish with fresh sliced basil leaves and serve warm for a comforting, flavorful meal.
Notes
- You can use vegetable or chicken broth depending on dietary preferences.
- For a vegan version, substitute Boursin cheese with a vegan garlic and herb cheese alternative.
- Feel free to add cooked protein such as chicken or sausage if desired.
- Make sure the orzo is baked until all liquid is absorbed to avoid a soupy texture.
- This dish pairs well with a light green salad or crusty bread.
- Prep Time: 5 minutes
- Cook Time: 27 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
