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Close-up overhead shot of tender rice-shaped orzo coated in a thick, vibrant orange-red creamy tomato sauce with chunks of savory beef.

One-Skillet Creamy Italian Ground Beef Orzo

A rich, comforting one-pan dinner featuring tender orzo pasta, savory well-browned ground beef crumbles, and a thick, vibrant orange-red creamy tomato sauce garnished with fresh basil, parsley, and melting parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Italian Ground Beef Orzo Ingredients
  • 1 lb lean ground beef 450g
  • 1 cup dry orzo pasta 225g
  • 1 tbsp olive oil 15ml
  • 1/2 cup yellow onion 75g, diced
  • 3 cloves garlic minced
  • 1 can crushed tomatoes 15 oz (425g)
  • 2 tbsp tomato paste 30g
  • 2 cups beef broth 475ml
  • 1/2 cup heavy cream 120ml, room temperature
  • 1 tsp kosher salt 5g
  • 1/2 tsp black pepper 1g
  • 1 tsp Italian seasoning 2g
  • 1/2 cup parmesan cheese 50g, finely grated
  • 2 tbsp fresh basil 5g, chopped
  • 2 tbsp fresh parsley 5g, chopped

Equipment

  • 1 Large Cast-Iron Skillet Essential for holding high heat and achieving the perfect sear on the ground beef.
  • 1 Wooden Spatula Used for breaking apart beef and scraping up browned flavor bits.

Method
 

Stovetop Instructions
  1. Heat the olive oil in a large cast iron skillet over medium-high heat. Add the lean ground beef, breaking it apart into savory chunks. Sear undisturbed for 3-4 minutes until a dark golden-brown crust forms.
  2. Reduce heat to medium. Add the diced onion and sauté for 3 minutes until softened. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and brick-red in color.
  3. Add the dry orzo pasta to the skillet, toasting briefly. Pour in the crushed tomatoes and beef broth. Stir in the salt, black pepper, and Italian seasoning, scraping up any browned bits from the bottom.
  4. Bring to a gentle boil, reduce to a low simmer, cover, and cook for 10-12 minutes. Stir occasionally to prevent sticking, until the orzo is tender and most liquid is absorbed.
  5. Remove the skillet from the heat. Slowly stir in the heavy cream until a thick, vibrant orange-red creamy tomato sauce forms.
  6. Smooth the mixture in the pan. Top generously with finely grated parmesan cheese, chopped fresh basil, and chopped fresh parsley. Serve immediately while warm.

Notes

Don't Rush the Sear: Allow the ground beef to brown deeply for maximum umami flavor.
Stir Frequently: Orzo sticks easily to the bottom of the pan, so check and stir during the simmering stage.
Room Temp Cream: Cold heavy cream into hot acidic tomatoes can curdle, so let it warm up slightly beforehand.