Creamy Sausage Orzo Bake
Creamy, savoury and incredibly easy, this Boursin Sausage Orzo Bake combines browned sausage, tender orzo, sun-dried tomatoes, spinach and arugula in a rich Boursin sauce. Everything comes together in one baking dish for a comforting weeknight dinner with minimal cleanup.
Ingredients
- 9.8 oz 278 g pork sausage
- ½ small yellow onion diced
- 2 –3 cloves garlic minced
- 1 cup dry orzo
- 2 cups chicken broth
- 1 package 150 g Shallot & Chive Boursin
- 2 cups baby spinach and baby arugula combined
- ½ cup sun-dried tomatoes chopped
- Freshly cracked black pepper to taste
- Salt if needed
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a skillet over medium-high heat. Add the sausage and diced onion and cook for 6–8 minutes, breaking the sausage into bite-sized crumbles, until the sausage is fully cooked and the onion has softened.
- Stir in the minced garlic and cook for another 30–60 seconds, just until fragrant.
- Add the dry orzo, chicken broth, spinach and arugula, sun-dried tomatoes, and cooked sausage mixture to a 10×7-inch baking dish. Stir to evenly distribute everything.
- Place the entire package of Boursin in the centre of the baking dish.
- Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes, or until the orzo is tender and has absorbed most of the broth.
- Remove the foil and stir the softened Boursin thoroughly into the orzo until everything is coated in a creamy sauce.
- Taste and season with freshly cracked black pepper and salt, if needed. Serve warm.