Creamy Boursin Pasta Bake - Easy 30-Minute Dinner

This pasta bake came about on a busy Tuesday when I needed dinner on the table fast and wanted something the kids would actually eat. A block of Boursin cheese, some orzo, and a can of tomatoes – that was the start.

The Boursin melts into the pasta water and becomes a creamy, herby sauce without any extra steps. You don't even make a roux. You just stir, top with cheese, and bake.

It's the kind of dish that feels fancy but is really just simple ingredients doing their job. Serve it straight from the baking dish, with a green salad if you like.

About the Ingredients

1 ½ cups (270g) dried orzo pasta

Orzo cooks quickly and soaks up the sauce. You can swap in small shells or ditalini if that's what you have.

1 (5.2 oz / 150g) package Boursin cheese (Garlic & Herb)

This is the star. If you can't find Boursin, use 6 oz (170g) of cream cheese mixed with a teaspoon of dried Italian herbs and a minced garlic clove.

2 cups (480ml) low-sodium chicken or vegetable broth

Broth adds flavor. If you only have water, add an extra pinch of salt and a bouillon cube.

1 (14.5 oz / 400g) can diced tomatoes, undrained

Use fire-roasted for a smoky note. Crushed tomatoes work too but will make the dish thicker.

3 cups (90g) fresh baby spinach

Fresh spinach wilts down a lot. If you use frozen, thaw and squeeze dry – use about ½ cup (60g) thawed.

1 cup (100g) shredded mozzarella cheese

Part-skim melts well. You can also use provolone or a mix of Italian cheeses.

½ cup (50g) grated Parmesan cheese

Freshly grated melts better than pre-shredded. If you skip it, add an extra ½ cup mozzarella.

¼ teaspoon salt

Boursin and broth are salty, so go easy. Taste after baking and add more if needed.

¼ teaspoon black pepper

Freshly ground is best.

Step-by-Step Instructions

1. Preheat and prep

Preheat your oven to 375°F (190°C). Grease a 2-quart (2-liter) baking dish with a little butter or oil.

2. Mix the base

In the baking dish, stir together the uncooked orzo, broth, diced tomatoes, salt, and pepper. Break the Boursin into small pieces and drop them over the top – don't stir yet.

3. Bake covered

Cover the dish tightly with foil and bake for 20 minutes. The orzo will absorb the liquid and start to soften.

4. Add the spinach

Remove the dish from the oven and stir in the spinach. It will look like a lot, but it wilts down quickly. Give the whole thing a good stir so the Boursin is mixed through.

5. Top with cheese

Sprinkle the mozzarella and Parmesan evenly over the top.

6. Bake uncovered

Return the dish to the oven, uncovered, and bake for 15 more minutes, until the edges are bubbly and the top is golden brown. If you want it darker, broil for 1-2 minutes.

7. Rest and serve

Let the bake sit for 5 minutes before serving. This helps it set so you can scoop it out neatly. Spoon onto plates and enjoy.

How to Store Pasta Bake

Tips & Tricks

• Don't overcook the orzo before baking – it should still have a little bite because it will continue cooking in the oven. Aim for 2 minutes less than the package says.
• If the top browns too quickly, cover the dish with foil for the last 10 minutes.
• Let it rest for 5 minutes after baking. This lets the sauce thicken and makes serving easier.

Frequently Asked Questions

Delicious Variations

• Add cooked chicken or Italian sausage – stir in 1 ½ cups (200g) of cooked meat before baking.
• Swap the orzo for 3 cups (300g) of cooked penne or rigatoni – reduce the broth to 1 cup (240ml) and bake for 10 minutes covered, then 10 minutes uncovered.
• Make it vegetarian – it already is! Just use vegetable broth and add more veggies like mushrooms or zucchini.

If you give this creamy Boursin pasta bake a try, I hope it becomes a regular at your table. It's the kind of meal that brings everyone together. From my table to yours.

Creamy Boursin Pasta Bake – Easy 30-Minute Dinner

Creamy Boursin pasta bake with tomatoes and spinach – rich, easy, and ready in about 35 minutes. A family favorite.

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 ½ cups (270g) dried orzo pasta
• 1 (5.2 oz / 150g) package Boursin cheese (Garlic & Herb)
• 2 cups (480ml) low-sodium chicken or vegetable broth
• 1 (14.5 oz / 400g) can diced tomatoes, undrained
• 3 cups (90g) fresh baby spinach
• 1 cup (100g) shredded mozzarella cheese
• ½ cup (50g) grated Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper

📋 Instructions

1. 1Preheat and prep — Preheat your oven to 375°F (190°C). Grease a 2-quart (2-liter) baking dish with a little butter or oil.
2. 2Mix the base — In the baking dish, stir together the uncooked orzo, broth, diced tomatoes, salt, and pepper. Break the Boursin into small pieces and drop them over the top – don't stir yet.
3. 3Bake covered — Cover the dish tightly with foil and bake for 20 minutes. The orzo will absorb the liquid and start to soften.
4. 4Add the spinach — Remove the dish from the oven and stir in the spinach. It will look like a lot, but it wilts down quickly. Give the whole thing a good stir so the Boursin is mixed through.
5. 5Top with cheese — Sprinkle the mozzarella and Parmesan evenly over the top.
6. 6Bake uncovered — Return the dish to the oven, uncovered, and bake for 15 more minutes, until the edges are bubbly and the top is golden brown. If you want it darker, broil for 1-2 minutes.
7. 7Rest and serve — Let the bake sit for 5 minutes before serving. This helps it set so you can scoop it out neatly. Spoon onto plates and enjoy.

👨🍳 Chef's Note: This dish is best served warm, right out of the oven. Pair it with a simple green salad and some crusty bread to soak up any extra sauce.

Servings: 6

Cuisine: American

Course: Dinner

Easy Recipes for Everyday Cooking15 minutes35 minutes55 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat