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Ground Beef Orzo with Creamy Tomato Parmesan Sauce

Ground Beef Orzo with Creamy Tomato Parmesan Sauce is a one-pan weeknight dinner with toasted orzo simmered in beef broth and tomato sauce. Finished with heavy cream and Parmesan, it becomes a rich, creamy texture in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Lean ground beef
  • 1 lb lean ground beef
Olive oil
  • 1 tbsp olive oil
Onion
  • 1 onion, diced
Garlic
  • 4 garlic cloves, minced
Dry orzo
  • 1.5 cup dry orzo
Beef broth
  • 2 cup beef broth
Tomato sauce
  • 1 can (15 oz) tomato sauce
Heavy cream
  • 0.5 cup heavy cream
Parmesan cheese
  • 0.5 cup grated Parmesan cheese
Italian seasoning
  • 1 tsp Italian seasoning
Smoked paprika
  • 0.5 tsp smoked paprika
Onion powder
  • 0.5 tsp onion powder
Garlic powder
  • 0.5 tsp garlic powder
Kosher salt
  • 1 tsp kosher salt
Black pepper
  • 0.5 tsp black pepper
Fresh parsley
  • 2 tbsp chopped fresh parsley
Fresh basil
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and build flavor
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. A light flow of oil should move easily across the pan surface.
  2. Add the ground beef and cook until browned, breaking it up as it cooks. Continue until no longer pink and the surface looks browned, 6–8 minutes.
  3. Stir in the diced onion and cook for 3 minutes. The onion should soften and turn slightly translucent.
  4. Add the minced garlic and cook for 30 seconds, stirring constantly. It should smell fragrant without turning dark.
  5. Stir in the dry orzo and toast for 1 minute. The orzo should look slightly dry and fragrant.
Simmer the orzo
  1. Pour in the beef broth and tomato sauce, scraping up any browned bits from the bottom. Stir until the mixture looks evenly combined.
  2. Add the Italian seasoning, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Stir to distribute the spices throughout.
  3. Bring the mixture to a gentle simmer over medium-high heat. You should see small bubbles around the edges.
  4. Cover and cook for 10–12 minutes, stirring occasionally. The orzo should be tender and most of the liquid absorbed.
Make it creamy and serve
  1. Stir in the heavy cream and grated Parmesan cheese until smooth and combined. The sauce should thicken as the cheese melts, about 1 minute.
  2. Simmer for 2–3 minutes until creamy, stirring gently to prevent sticking. The mixture should look glossy and cohesive.
  3. Garnish with chopped parsley and fresh basil before serving. Finish with a fresh green color on top.

Notes

Pro tip: use a gentle simmer once you cover the skillet—too aggressive can make the orzo cook unevenly. Refrigerate leftovers in an airtight container for up to 3 days; reheat on the stove with a splash of broth or water to loosen the sauce. Freezing is not recommended because the creamy texture may separate after thawing. Dietary swap: for a lighter version, use half-and-half instead of heavy cream (reduce by 1–2 minutes of simmering as it thickens).