A creamy and comforting one-pan meal featuring lean ground beef, tender orzo, and a rich tomato cream sauce topped with spinach and Parmesan.

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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.

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.