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Ground Beef Orzo

A creamy one-pan dinner featuring ground beef and orzo pasta cooked in a rich tomato cream sauce with garlic and Parmesan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1 tbsp tomato paste
  • 1/2 tsp red pepper flakes optional
  • Salt and black pepper to taste
  • 1 1/2 cups orzo pasta
  • 2 1/2 cups beef broth
  • 1/2 cup freshly grated Parmesan cheese
  • Fresh basil leaves for garnish

Equipment

  • Large deep skillet or sauté pan
  • wooden spoon or spatula
  • Lid for skillet
  • measuring cups and spoons

Method
 

  1. Heat a large, deep skillet over medium heat. Add ground beef and diced onion. Cook for 6-8 minutes, breaking beef into small crumbles, until browned and onion is softened.
  2. Add minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
  3. Stir in tomato paste, salt, black pepper, and red pepper flakes (if using). Cook for 1-2 minutes, stirring frequently, to deepen the flavors.
  4. Pour in crushed tomatoes and beef broth. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  5. Stir in orzo, making sure it's fully submerged. Reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring every 3-4 minutes to prevent sticking, until orzo is tender and has absorbed most of the liquid.
  6. Remove lid and stir in heavy cream. Let simmer uncovered for 2-3 minutes, stirring occasionally, until sauce thickens slightly and becomes smooth.
  7. Taste and adjust seasoning with salt and pepper as needed. Stir in freshly grated Parmesan until melted.
  8. Remove from heat and garnish with torn fresh basil leaves. Serve immediately.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Orzo will thicken when cold. Reheat on stovetop over medium-low heat or in microwave, adding a splash of milk, cream, or broth to restore creamy consistency. Substitutions: Use ground turkey or chicken instead of beef. Swap beef broth for chicken or vegetable broth. Replace heavy cream with half-and-half for a lighter sauce. Use dried Italian herbs if fresh basil isn't available. Add-Ins: Stir in fresh spinach, diced bell peppers, or frozen peas during the last few minutes of cooking for extra vegetables. Tips: Use a deep 12-inch skillet to prevent overflow. Warm cream slightly before adding to prevent curdling. Don't overcook orzo—it continues absorbing liquid after removing from heat.