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Ground Beef Orzo with Tomato Cream Sauce

Ground beef orzo with tomato cream sauce is a one-skillet pasta dinner where plump orzo gets tender in a simmered tomato-beef broth and turns creamy with heavy cream. Browned ground beef and melty parmesan coat every spoonful for a rich, comforting texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Ground beef orzo with tomato cream sauce
  • 1 lb ground beef
  • 1 onion medium, diced
  • 4 garlic cloves, minced
  • 1.5 cup orzo pasta uncooked
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cup beef broth
  • 0.75 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.5 cup parmesan cheese grated
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown ground beef in a large deep skillet over medium-high heat, breaking it apart, then drain excess fat. Cook until no longer pink and the meat edges look browned.
  2. Add onion and cook 3 minutes until softened, stirring occasionally. Look for translucent, slightly golden onion.
  3. Add garlic and cook 1 more minute, stirring, until fragrant. Avoid browning so it stays mild.
Simmer the orzo
  1. Stir in orzo and toast 1 minute. You should see the orzo lightly dry and get a faint toasted aroma.
  2. Pour in crushed tomatoes and beef broth, scraping up any browned bits from the skillet. Keep everything evenly mixed.
  3. Add Italian seasoning, smoked paprika, salt, and black pepper, then bring to a boil. You should see active bubbling across the surface.
  4. Reduce to medium-low, cover, and cook 12 minutes, stirring occasionally, until orzo is tender. The liquid should be absorbed and the orzo should feel soft when tested.
Make it creamy
  1. Stir in heavy cream and simmer uncovered 2–3 minutes until the sauce thickens. Watch for a glossy, creamy coating on the orzo.
  2. Remove from heat, then stir in parmesan until melted and smooth. The sauce should look creamy and slightly thickened.
  3. Garnish with fresh basil before serving. Scatter it on top for a fresh green pop.

Notes

Pro tip: If the orzo seems tight before it’s tender, add a splash of beef broth and simmer a few minutes more—cream can thicken fast. Store leftovers in the fridge up to 3 days in a covered container; reheat with a splash of broth or water to loosen the sauce. Freezing isn’t ideal because cream sauces can separate, but you can freeze for up to 1 month and reheat gently. For a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner but still flavorful).