Dump and Bake Boursin Orzo with Smoked Sausage

Tender orzo, smoked andouille sausage, spinach, and cherry tomatoes baked in a creamy rosemary and black garlic Boursin sauce. No boiling the pasta required!

Course Dinner, Lunch

Cuisine American

Keyword Boursin orzo with sausage, creamy baked orzo, dump and bake Boursin orzo, rosemary and black garlic Boursin

Prep Time 10

Cook Time 40

Servings 6

Ingredients

1 5.2-ounce package Rosemary & Black Garlic Boursin cheese
16 ounces dry orzo uncooked
1 14-ounce package fully cooked smoked andouille sausage, sliced
Olive oil as needed for optional browning
3 cups fresh baby spinach chopped
8 ounces cherry tomatoes halved
8 garlic cloves minced
4 cups chicken broth
2 teaspoons roasted garlic seasoning blend or to taste
½ cup grated Parmesan cheese plus more for serving
½ cup heavy cream
Red pepper flakes optional, for serving

Instructions

Preheat the oven to 400°F (200°C).
Place the unwrapped Boursin in the center of a 9 x 13-inch baking dish. Spread the uncooked orzo around the cheese.
If desired, heat a little olive oil in a skillet over medium-high heat and brown the sliced sausage on both sides. Browning is optional when using fully cooked smoked sausage.
Add the sausage to one end of the baking dish and the chopped spinach to the other. Top the spinach with the halved cherry tomatoes and minced garlic.
Pour in the chicken broth, making sure the orzo is down in the liquid. Sprinkle with the roasted garlic seasoning.
Cover with an oven-safe lid or tightly sealed foil. Bake for 35 minutes, or until the orzo is tender. If needed, continue baking covered until tender, adding a splash of broth if the pan looks dry.
Remove from the oven and add the Parmesan and heavy cream. Stir thoroughly to combine, breaking up the softened Boursin and scraping along the bottom and corners of the dish.
Cover again and bake for 5 more minutes.
Stir and let rest for about 2 minutes to thicken slightly. Serve with additional Parmesan and red pepper flakes, if desired.

Notes

I used Rosemary & Black Garlic Boursin and a Fire & Smoke Society roasted garlic seasoning blend.
This is a garlicky dish. Reduce the fresh garlic if desired.
Plain smoked sausage or mild chicken smoked sausage can replace the andouille. Use fully cooked sausage.
I didn’t find my version spicy, but andouille heat varies by brand.
The orzo was tender after the first 35 minutes in my oven. Baking times may vary.
Browning the sausage can be done during the 15-minute prep time.
The sauce is creamy and loose when freshly made and thickens as it sits.
For leftovers, stir in a little chicken broth before reheating to loosen the sauce.

Estimated Nutrition per Serving

Calories: 650
Carbohydrates: 65 g
Protein: 23 g
Fat: 33 g

Nutrition information is an estimate based on six equal servings and typical ingredient values, including about 1 teaspoon of olive oil for the whole recipe. Actual values vary with brands, amounts used, and portion sizes. Optional garnishes and garlic bread are not included.