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one pan beef orzo pasta recipe served in bowl
Isaac blogger

Ground Beef Orzo with Tomato Cream Sauce

A creamy one-pan dinner made with ground beef, tender orzo, tomato sauce, and a splash of cream. This easy 30-minute meal is rich, comforting, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • Main
  • 1 lb ground beef (80/20)
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup dry orzo
  • 1 can (15 oz) tomato sauce
  • 2 cups beef broth
  • ½ cup heavy cream
  • ½ tsp dried oregano
  • ½ tsp salt, adjust to taste
  • ¼ tsp black pepper
  • Optional Garnish
  • Fresh parsley or basil

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook Aromatics
  4. Heat olive oil in a large skillet over medium heat. Add diced onion and cook 2 minutes until softened.
    Stir in garlic and cook about 30 seconds until fragrant.
  5. Brown Beef Safely
  6. Add ground beef and cook, breaking into small pieces, until fully browned. Cook until the internal temperature reaches 160°F (71°C). Drain excess fat if needed.
  7. Toast Orzo
  8. Add dry orzo and stir for about 1 minute until lightly toasted.
  9. Add Liquid
  10. Stir in tomato sauce, broth, oregano, salt, and pepper. Bring to a gentle boil.
  11. Simmer
  12. Reduce heat to low and simmer 10–12 minutes, Stir every few minutes to prevent the orzo from sticking to the skillet until orzo is tender and most liquid is absorbed.
  13. Visual cue: pasta should look tender and coated in sauce.
  14. Add Cream
  15. Reduce heat to low and stir in heavy cream. Cook 2–3 minutes until sauce looks smooth and creamy. Do not boil after adding cream.
  16. Serve
  17. Serve warm. Garnish with herbs if desired.

Notes

  • Toast orzo lightly for better texture and flavor.
  • Stir occasionally during cooking to prevent sticking or scorching.
  • Maintain a gentle simmer to avoid overcooking grains.
  • Cook ground beef to an internal temperature of 160°F (71°C).
  • Refrigerate leftovers within 2 hours of cooking.
  • Store in an airtight container in the refrigerator up to 3 days or freeze up to 2 months.
  • Reheat gently with a splash of broth or water until heated through.