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Creamy ground beef orzo with tomato cream sauce in a skillet, topped with fresh basil.

Ground Beef Orzo with Tomato Cream Sauce.

chef Laya
A creamy, comforting one-skillet pasta dish made with tender orzo, savory ground beef, and a rich tomato cream sauce. This family-friendly recipe is quick, easy, and perfect for busy weeknights.
Prepr Time 10 minutes
Cooking Time 25 minutes
ToTal Time 35 minutes
kitchen American, Italian-Inspired
Serving 4

Ingredients
  

  • 1 lb ground beef 85/15 or leaner
  • 1 tablespoon olive oil
  • 1 small yellow onion finely chopped
  • 3 garlic cloves minced
  • 1 ½ cups dry orzo pasta
  • 1 ½ cups tomato sauce or crushed tomatoes
  • 2 cups beef broth or chicken stock plus more if needed
  • ½ cup heavy cream
  • ½ teaspoon Italian seasoning
  • Salt and black pepper to taste
  • ¼ cup grated Parmesan cheese optional, for finishing
  • Fresh parsley or basil chopped (for garnish)
  • Red pepper flakes optional, for a hint of heat

Instructions
 

Brown the Beef

  • Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked (about 6–7 minutes). Drain excess fat if needed.

Sauté Aromatics

  • Add the chopped onion to the skillet and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.

Add Sauce and Orzo

  • Pour in the tomato sauce and mix well with the beef and aromatics. Add the uncooked orzo and beef broth. Season with salt, pepper, and Italian seasoning. Stir to combine.

Simmer and Cook the Orzo

  • Bring the mixture to a gentle simmer. Reduce heat to medium-low, cover, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

Finish with Cream

  • Stir in the heavy cream and Parmesan (if using). Simmer uncovered for another 2–3 minutes until the sauce thickens and becomes creamy. Adjust seasoning as needed.

Serve and Garnish

  • Remove from heat and let rest for 2 minutes. Garnish with fresh parsley or basil. Serve warm.