Boursin cheese bakes alongside orzo, cherry tomatoes, and cannellini beans in this simple dump & bake dinner! Ready in just over 30 minutes, this is a great recipe to make when you're craving a comforting meal but don't have much time to cook.
Baking pasta with a block of cheese has been a trend for awhile, so I can't believe I'm just now sharing a recipe for it! This dump and bake casserole features Garlic Herb Boursin baked alongside orzo, cherry tomatoes, and a few pantry staples.
The result is a lusciously creamy, rich pasta that takes just 10 minutes of prep time and requires minimal chopping.
This recipe is inspired by my One Pot Cherry Tomato Orzo. It's also similar to this Orzo Sun-Dried Tomato Bake, so check out those two recipes if you like this one and want to cook something similar!
Ingredients
- Boursin cheese: This is a soft and spreadable cheese. It creates a really luscious creamy pasta sauce when baked. It's usually by the specialty cheese and feta at my grocery store (Kroger), not by the shredded cheeses.
- Orzo: We're using 1 ½ cups to yield about 4 servings of pasta. Pearl couscous or any small/medium shape pasta are good swaps here.
- Cannellini beans: I like that these are soft and don't stand out too much amidst the orzo. Chickpeas are also a good option.
- Cherry tomatoes: Or grape tomatoes. I recommend slicing them in half so that they cook more quickly, and because popping a hot tomato in your mouth is not pleasant!
- Vegetable broth: Feel free to just stick to water or vegetable broth. I like using a mix of Better than Bouillon vegetable base and water. I recommend boiling the water for this recipe because it makes the orzo cook quickly.
- Arugula: For a pop of green! Spinach or kale would also work well here. I like to chop arugula before adding it to dishes where it's wilted because it makes it easier to eat. This is optional but recommended.
Variations and FAQ
- Add more veggies: Dump & bake casseroles are all about versatility. Feel free to add any variety of fresh or frozen veggies. If adding frozen veggies (for example, frozen broccoli) they don't need to be thawed first. Just check the pasta at 25 minutes and add extra time in 5 minute increments, as needed.
- Add more protein: I'm sure this orzo bake would go really well with some kind of vegan Italian sausage. Or add a can of chickpeas alongside the cannellini beans.
- Make it vegan: Boursin makes a dairy-free version of their Garlic herb cheese, it's just not a block. I have not tested it in this recipe, but I have tried it with crackers and enjoyed it. I would love to hear if you try the dairy-free Boursin cheese swap!
Storage tips
- Leftover baked orzo is best within 3-4 days. Keep leftovers refrigerated.
- I have not tried freezing this specific recipe but I've had success freezing orzo in the past. Check out my Dump & Bake Casseroles page for more tips on freezing/adjusting these casseroles.
More ways to serve orzo
Recipe
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Boursin Baked Orzo with Cherry Tomatoes
This is a dump & bake casserole, so the orzo bakes completely in the oven alongside rich Boursin cheese, cherry tomatoes, and cannellini beans.
Ingredients
- 3 cups water or vegetable broth
- 1 tablespoon Better than Bouillon vegetable base omit if using veg broth
- olive oil as needed
- 1 pint (10-12 ounces) cherry tomatoes
- 1 medium shallot
- 3 cloves garlic
- 1 ½ cups dry orzo
- 1 teaspoon dry basil
- ½ teaspoon kosher salt adjust to taste
- 15 ounce can cannellini beans drained and rinsed
- 5.3 ounce Boursin Garlic & Fine Herbs
- 4 ounces (or handfuls) arugula roughly chopped (optional, makes it easier to eat)
- freshly ground black pepper and red pepper flakes to taste
- 1 medium lemon sliced into wedges
Instructions
- Preheat the oven to 400F. Heat 3 cups of water in a kettle or on the stove until boiling, then stir in the bouillon to dissolve.
- Meanwhile, add a drizzle of olive oil to a 9x13-inch baking dish. Slice the cherry tomatoes in half, dice the shallot, and mince the garlic.
- To the baking dish add the orzo, cherry tomatoes, diced shallot, garlic, basil, salt, and drained and rinsed cannelini beans. Stir to combine.
- Clear a space in the center of the baking dish. Place the block of Boursin cheese in it. Carefully add the broth to the baking dish (try to avoid pouring it directly on the cheese.) Don't stir.
- Cover the baking dish with an oven-safe lid, foil, or upside down baking sheet. Bake for 25 minutes, or until the orzo is al dente. Remove from the oven and stir, combining the cheese with the orzo.
- Add in the arugula, stirring until it's wilted. Season with freshly ground black pepper and red pepper flakes, to taste. Serve with lemon wedges. Enjoy!
Notes
- Boursin cheese: This is usually by the specialty cheese and feta at my grocery store (Kroger), not by the shredded cheeses.
- Cannellini beans: I like that these are soft and don't stand out too much amidst the orzo. Chickpeas are also a good option.
- Vegetable broth: Feel free to just stick to water or vegetable broth. I like using a mix of Better than Bouillon vegetable base and water.
- Arugula: Spinach or kale would also work well here.
- Cook time: If your orzo isn't al dente at 25 minutes, cover again and return to the oven for 5 minutes. Continue baking in 5 minute increments, as needed.
Nutrition
Serving: 1servingCalories: 477kcalCarbohydrates: 67gProtein: 18gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gCholesterol: 39mgSodium: 800mgPotassium: 520mgFiber: 8gSugar: 7gVitamin A: 1641IUVitamin C: 32mgCalcium: 172mgIron: 4mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Gianna says
after 25 mins of baking it was not nearly close to being cooked, still completely liquid and raw pasta. probably needed like an hour to absorb but i ended up just putting it a pot. tasted good though
Cassidy Reeser, MS, RD says
That is surprising! Did you start with boiling water and have a very tight lid? I’d love to get to the bottom of this as I don’t want anyone else to have to finish it on the stove. When in doubt, just cover and keep baking, especially if it isn’t dried out.
Michele says
This was so delicious. I used finely chopped carrots, celery and onion instead of the shallots and spinach. Also put in an extra can of beans. It was so nice. The boursin cheese gives a fabulous flavour and creaminess to it. Will definitely be a regular dinner here!