Pesto Orzo Bake
Pesto Orzo Bake
Ingredients
- 1 Boursin Garlic & Fine Herbs, 5.2 ounce package
- 12 ounces dry orzo
- 3 cups low-sodium chicken broth
- 1/3 cup basil pesto, divided
- 1 cup cherry or grape tomatoes, quartered
- 2 cups fresh spinach, torn
- 12 bite-size frozen meatballs, to 20, or 10 to 12 homestyle
- 1/2 cup grated parmesan
- 1/4 teaspoon black pepper
- 1/2 lemon, for finishing (optional)
- 1 pinch red pepper flakes, optional
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400
- 2
Place the Boursin Garlic & Fine Herbs cheese in the center of a 9x13 inch baking dish.
⏱️ 1 min
- 3
Spoon half of the basil pesto around the Boursin cheese in the dish.
⏱️ 1 min
- 4
Pour the dry orzo around the Boursin cheese.
⏱️ 1 min
- 5
Scatter the quartered cherry or grape tomatoes evenly over the orzo.
⏱️ 1 min
- 6
Pour the low-sodium chicken broth over all the ingredients in the dish.
⏱️ 1 min
- 7
Season everything with black pepper and a pinch of red pepper flakes, if desired.
⏱️ 1 min
- 8
Add the torn fresh spinach over the orzo.
⏱️ 1 min
- 9
Top the dish with the frozen meatballs.
⏱️ 1 min
- 10
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 11
Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400
- 12
Carefully remove the foil from the baking dish. The Boursin should be softened.
⏱️ 1 min
- 13
Stir the contents of the dish thoroughly, incorporating the melted Boursin and pesto to create a creamy sauce.
⏱️ 2 min
- 14
Add the remaining basil pesto and the grated parmesan cheese to the dish and stir again to combine.
⏱️ 1 min
- 15
Return the uncovered dish to the oven and bake for an additional 10 to 15 minutes, or until the orzo is tender and most of the liquid has been absorbed.
⏱️ 12 min•🌡️ 400
- 16
Remove the dish from the oven and let it rest for 3 to 5 minutes before serving.
⏱️ 4 min
- 17
If desired, squeeze the juice from half a lemon over the bake before serving for a bright finish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Orzo Bake
- 1 Boursin Garlic & Fine Herbs, 5.2 ounce package
- 12 ounces dry orzo
- 3 cups low-sodium chicken broth
- 1/3 cup basil pesto, divided
- 1 cup cherry or grape tomatoes, quartered
- 2 cups fresh spinach, torn
- 12 bite-size frozen meatballs, to 20, or 10 to 12 homestyle
- 1/2 cup grated parmesan
- 1/4 teaspoon black pepper
- 1/2 lemon, for finishing (optional)
- 1 pinch red pepper flakes, optional
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400 - 2
Place the Boursin Garlic & Fine Herbs cheese in the center of a 9x13 inch baking dish.
⏱️ 1 min - 3
Spoon half of the basil pesto around the Boursin cheese in the dish.
⏱️ 1 min - 4
Pour the dry orzo around the Boursin cheese.
⏱️ 1 min - 5
Scatter the quartered cherry or grape tomatoes evenly over the orzo.
⏱️ 1 min - 6
Pour the low-sodium chicken broth over all the ingredients in the dish.
⏱️ 1 min - 7
Season everything with black pepper and a pinch of red pepper flakes, if desired.
⏱️ 1 min - 8
Add the torn fresh spinach over the orzo.
⏱️ 1 min - 9
Top the dish with the frozen meatballs.
⏱️ 1 min - 10
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 11
Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400 - 12
Carefully remove the foil from the baking dish. The Boursin should be softened.
⏱️ 1 min - 13
Stir the contents of the dish thoroughly, incorporating the melted Boursin and pesto to create a creamy sauce.
⏱️ 2 min - 14
Add the remaining basil pesto and the grated parmesan cheese to the dish and stir again to combine.
⏱️ 1 min - 15
Return the uncovered dish to the oven and bake for an additional 10 to 15 minutes, or until the orzo is tender and most of the liquid has been absorbed.
⏱️ 12 min•🌡️ 400 - 16
Remove the dish from the oven and let it rest for 3 to 5 minutes before serving.
⏱️ 4 min - 17
If desired, squeeze the juice from half a lemon over the bake before serving for a bright finish.
⏱️ 1 min