You’ve probably seen some version of this bake floating around your social media feed already; it’s definitely had its moment and it’s for good reason. This Orzo Boursin Sausage Bake is a situation where the oven does all the work for you — all you have to do is toss some things in a 9×13 and place it in the oven — but the flavor is leagues above what you usually get out of a one-pan dish. However, most versions out there are a little spendy… or a little skimpy. I wanted to size this idea up to feed a family and do it on a budget too.

My goal was to make this a dinner for 4 under $15. Here’s the actual math: this whole dinner comes out to about $13.80 using what’s listed below, and the Boursin and chicken sausage together make up roughly 65% of that. Even buying full packages of everything, you’re still looking at well under $20 for a dinner that feeds 4. (Not bad for something that’s basically five minutes of work.)

What Ingredients Do You Need for Orzo Boursin Sausage Bake?

Here’s what you’ll need, along with what it’ll actually cost you. These are store brand prices, and of course, your results might vary based on location:

• Orzo pasta (~$1.50).
• Cooked chicken sausage, sliced (~$4.50).
• Sun-dried tomatoes (~$2.00).
• Baby spinach (~$1.00).
• A round of basil Boursin cheese (~$4.50) — the other big-ticket item, along with the sausage.
• Water.
• Olive oil and garlic (~$0.30 combined).
• Salt and pepper.

Finding the Boursin on sale is key — it can be pricey!

Why Water Instead of Broth?

One, to save some dollars. And two, it honestly just doesn’t need it. Between the sausage, sun-dried tomatoes, and that entire round of Boursin melting into everything, there’s already plenty of flavor to go around, and broth is one less thing you need to buy. If you’ve got broth in the fridge already, feel free to swap it in, but don’t feel like you’re missing a step by skipping it.

How Do You Make Orzo Boursin Sausage Bake?

This is about as close to a dump-and-bake dinner as it gets. Add the orzo, sausage, sun-dried tomatoes, and spinach to a 9×13 baking dish, then place the whole round of Boursin right in the center (yes, the whole thing, no need to chop it). Pour the water over everything, drizzle with olive oil, and add the garlic, salt, and pepper.

Bake at 375°F for 30 minutes, then give it a good stir once it comes out. That’s the moment where it all comes together — the cheese disappears into everything and turns into a sauce you didn’t have to lift a finger for. Five minutes of hands-on prep, thirty minutes to put your feet up, and dinner’s done!