Name: Ground Beef Orzo One‑Pan Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb lean ground beef; 1 small onion, finely diced; 2–3 cloves garlic, minced; 1 cup uncooked orzo pasta; 1 (14 oz) can tomato sauce or crushed tomatoes; 2 cups beef broth (adjust as needed); 1 cup heavy cream (or half-and-half); 1 tbsp tomato paste (optional for richness); 1/2 tsp Italian seasoning or a pinch of dried herbs; Red pepper flakes (optional); Salt and black pepper, to taste; 1/2 cup grated Parmesan cheese, plus extra for topping; Fresh basil or spinach for garnish

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I love this comforting one‑pan dish: ground beef cooked with onion and garlic, simmered with orzo pasta in a creamy tomato sauce, then finished under melted cheese. It’s simple, flavorful, and perfect for an easy dinner.

Ground Beef Orzo One‑Pan Bake

Why You’ll Love This Recipe

I enjoy how quickly it comes together, with minimal cleanup since everything cooks in one pan. The tomato‑cream sauce clings to the orzo just like risotto, and mixing in beef and cheese creates a rich, satisfying dish that I can customize with veggies or spices.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef
1 small onion, finely diced
2–3 cloves garlic, minced
1 cup uncooked orzo pasta
1 (14 oz) can tomato sauce or crushed tomatoes
2 cups beef broth (adjust as needed)
1 cup heavy cream (or half‑and‑half)
1 tbsp tomato paste (optional for richness)
½ tsp Italian seasoning or a pinch of dried herbs
Red pepper flakes (optional)
Salt and black pepper, to taste
½ cup grated Parmesan cheese, plus extra for topping
Fresh basil or spinach for garnish

Directions

I start by heating a large skillet over medium heat. I add the ground beef and diced onion and cook for about 6–8 minutes until the beef is browned and onions are softened.
I stir in the garlic and cook for another minute until fragrant.
Then I blend in the tomato paste, Italian seasoning, red pepper flakes (if I’m using them), salt and pepper. I let it cook for 1–2 minutes to bring out the flavors.
I pour in the tomato sauce and beef broth, stir to combine, and bring the mixture to a gentle simmer.
I add the orzo, then reduce the heat to medium‑low. I cover and let it simmer for about 10–12 minutes, stirring occasionally, until most of the liquid is absorbed and the orzo is tender.
I stir in the heavy cream and simmer for 2–3 more minutes until everything is creamy and well combined.
I finish by sprinkling Parmesan over the top and garnishing with fresh basil or spinach. I serve it warm.

Servings and timing

This recipe serves 4 people. It takes about 35 minutes total: 10 minutes for prep and 25 minutes for cooking.

Variations

I like to swap in ground turkey or chicken instead of beef.
Sometimes I stir in fresh spinach at the end until wilted, or layer in baby spinach under the Parmesan.
For a Greek‑style twist, I’ve added crumbled feta and olives, oregano, and tomato.
To lighten it up, I sometimes use half‑and‑half instead of heavy cream, though it’s less rich.

storage/reheating

I let leftovers cool completely and store them in an airtight container in the fridge for up to 3–4 days. To reheat, I add a splash of beef broth or cream, then warm it gently on the stovetop or in the microwave so the sauce loosens and stays creamy. I avoid freezing this dish since the pasta texture tends to change.

FAQs

Why did my orzo stick to the pan?

When I’ve had sticking issues, I lower the heat, stir more frequently during simmering, and add another splash of broth or cream if the liquid seems low before the orzo is fully cooked.

Can I use stock or bouillon instead of beef broth?

I often substitute vegetable stock or water with bouillon — I just check the seasoning and adjust salt if needed.

Can I make this vegetarian?

Yes, I simply omit the beef and use mushrooms or lentils instead, plus veggie broth and extra spinach or zucchini for texture.

What’s the best orzo-to-liquid ratio?

I usually use about 1 cup orzo to 2–2½ cups liquid. If the orzo still seems underdone after 12 minutes and the liquid is gone, I add more broth and simmer until tender.

Can I skip the cream?

I’ve sometimes left out the cream to cut dairy — the dish is less rich but still tasty. I just stir in the cheese off the heat and let the residual heat melt it into the sauce.

Conclusion

I absolutely rely on this ground beef orzo bake when I want a hearty, cozy meal with minimal effort. It’s flavorful, versatile, and leftovers are easy to reheat. I’m confident this one‑pan comfort dish will be a regular in my meal rotation.