Boursin Baked Orzo with Cherry Tomatoes

4 from 3 votes

This is a dump & bake casserole, so the orzo bakes completely in the oven alongside rich Boursin cheese, cherry tomatoes, and cannellini beans.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 477kcal

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

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!

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.