Directions
- 1Heat oven to 400°F.
- 2Place Boursin in the center of a 9x13 dish, spoon half the pesto around it.
- 3Pour orzo around the Boursin, scatter tomatoes on top.
- 4Pour broth over everything, season with pepper.
- 5Add spinach over the orzo, top with frozen meatballs.
- 6Cover with foil, bake 20 minutes.
- 7Remove foil, stir into a creamy sauce, add remaining pesto and parmesan.
- 8Bake uncovered 10 to 15 more minutes until orzo is tender.
- 9Rest 3 to 5 minutes, finish with a squeeze of lemon (if you want).
Ingredients
- 1 package Boursin Garlic & Fine Herbs
- 12 oz dry orzo
- 3 cups low-sodium chicken broth
- 0.33 cup basil pesto, divided
- 1 cup cherry or grape tomatoes, quartered
- 2 cups fresh spinach, torn
- 12 bite-size frozen meatballs
- 0.5 cup grated parmesan
- 0.25 tsp black pepper
- 0.5 lemon, for finishing
- 1 pinch red pepper flakes
Equipment
9x13 dishfoil
Tips
- Prep time is about five minutes.
- Everything goes in one dish, no stove top necessary.
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