Description
A hearty one-skillet meal featuring ground beef and orzo pasta cooked in a rich tomato cream sauce with melted cheese.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1½ cups uncooked orzo pasta
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- ½ cup heavy cream
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped (optional)
Instructions
- 1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened.
- 2. Add minced garlic and cook for 30 seconds until fragrant.
- 3. Add ground beef and cook 6-8 minutes, breaking it up until browned and no longer pink.
- 4. Drain excess fat, leaving about 1 tablespoon in pan.
- 5. Stir in Italian seasoning, oregano, paprika, salt, pepper, and red pepper flakes. Cook 1 minute.
- 6. Add diced tomatoes, tomato sauce, and beef broth. Bring to a boil.
- 7. Add uncooked orzo, stir well, reduce heat to medium-low and simmer covered 12-15 minutes, stirring occasionally.
- 8. Remove from heat and stir in heavy cream until incorporated.
- 9. Add half the mozzarella and Parmesan, stirring until melted.
- 10. Taste and adjust seasoning as needed.
- 11. Top with remaining cheese, cover 2-3 minutes to melt, then garnish with herbs.
Notes
Store leftovers in refrigerator up to 4 days. Add splash of broth when reheating to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8g
- Sodium: 890mg
- Fat: 22g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g