Why You’ll Love This Recipe
One-Pan Ground Beef Orzo with Tomato Cream Sauce is a comforting, hearty meal that comes together in just one skillet. It features tender orzo pasta cooked in a rich tomato cream sauce, with savory ground beef and a hint of garlic and herbs. Perfect for busy weeknights, this dish offers a satisfying and flavorful dinner with minimal cleanup.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beeforzo pastaoniongarlicolive oilcrushed tomatoesheavy creamchicken or beef brothparmesan cheeseItalian seasoningred pepper flakes (optional)saltpepperfresh basil (for garnish)
directions
Heat olive oil in a large skillet over medium heat.
Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
Stir in the chopped onion and garlic, cooking until softened and fragrant.
Mix in the crushed tomatoes, broth, and Italian seasoning. Season with salt, pepper, and red pepper flakes if using.
Add the orzo and bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and cook for about 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
Stir in the heavy cream and grated parmesan cheese, cooking for an additional 2-3 minutes until creamy and well combined.
Garnish with chopped fresh basil before serving.
Servings and timing
This recipe serves approximately 4 people.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use ground turkey or chicken instead of beef for a lighter option.
Add spinach or chopped kale during the last few minutes of cooking for extra greens.
Try swapping orzo with small pasta like ditalini or small shells if needed.
Spice it up with extra red pepper flakes or a dash of hot sauce.
Top with mozzarella or provolone for a cheesy finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if needed.Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use whole wheat orzo?
Yes, but you may need to adjust the cooking time and liquid slightly.
Is this dish spicy?
It’s mild by default. Add more red pepper flakes for heat.
Can I make this dairy-free?
Use a dairy-free cream substitute and omit the parmesan or use a vegan version.
Does the orzo need to be cooked separately?
No, it cooks right in the skillet with the sauce for extra flavor.
What kind of broth should I use?
Chicken or beef broth both work well—use what you prefer or have on hand.
Can I double this recipe?
Yes, use a larger skillet and adjust cooking time slightly.
Can I make it ahead of time?
Yes, it reheats well and can be made a day in advance.
What can I serve with this dish?
A simple green salad or garlic bread makes a great side.
How do I know when the orzo is done?
It should be tender but still slightly firm to the bite, like al dente pasta.
Can I add vegetables?
Absolutely—zucchini, bell peppers, or peas are great additions.
Conclusion
One-Pan Ground Beef Orzo with Tomato Cream Sauce is a quick, flavorful, and satisfying meal ideal for busy nights or cozy dinners. With simple ingredients and minimal cleanup, it’s sure to become a staple in your weekly meal rotation.
Print
One-Pan Ground Beef Orzo with Tomato Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One‑Pot Stovetop
- Cuisine: Italian‑American
- Diet: Low Fat
Description
A creamy and comforting one-pan meal featuring lean ground beef, tender orzo, and a rich tomato cream sauce topped with spinach and Parmesan.
Ingredients
- 1 lb lean ground beef
- ½ medium onion, chopped
- 3–4 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp Italian seasoning
- 1 cup uncooked orzo pasta
- 14 oz canned tomato sauce
- ¾ cup beef broth
- 1 cup heavy cream
- 1 tsp Worcestershire sauce
- ½ cup freshly grated Parmesan cheese
- 2 cups packed fresh baby spinach
- Salt & pepper, to taste
Instructions
- In a large pot or Dutch oven over medium-high heat, add the ground beef. Let it brown, undisturbed, for 5–6 minutes, then break it up and continue cooking until fully browned.
- Add the chopped onion and cook for another 5 minutes, removing excess fat if needed.
- Stir in garlic, red pepper flakes, Italian seasoning, and orzo; cook for about 1 minute until fragrant.
- Add tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Bring to a gentle bubble, then cook uncovered for 10 minutes, stirring often so the orzo doesn’t stick.
- Remove from heat and stir in Parmesan and spinach. Cover and let rest for 3–5 minutes until thickened and spinach has wilted.
- Season with salt and pepper to taste and serve immediately.
Notes
- Watch the liquid level—add more broth or cream if it dries out before the orzo cooks.
- If too liquidy at the end, let it sit covered off the heat to absorb extra liquid.
- Use freshly grated Parmesan for better melt and flavor.
- Leftovers keep for 3–4 days in the fridge; revive with a splash of cream or broth when reheating.
- Not ideal for freezing—texture of the orzo can become mushy.