Ingredients
- For the ground beef orzo:
- 1 lb ground beef
- 1 ½ cups orzo pasta
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup beef broth
- 1 ½ cups diced tomatoes
- 1 tablespoon tomato paste
- Fresh parsley for garnish
- For the tomato cream sauce:
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon butter
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
Instructions
- Cook orzo in salted boiling water until just tender. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, then stir in garlic and cook until fragrant.
- Add ground beef and cook until browned. Season with oregano, basil, salt, and pepper.
- Stir in diced tomatoes and tomato paste. Cook for 2–3 minutes, then add beef broth. Simmer for 10 minutes.
- In a small saucepan, melt butter. Stir in cream and let it simmer gently. Add Parmesan and whisk until smooth. Season with salt, pepper, and sugar if needed.
- Combine cooked orzo with the beef mixture. Pour in the tomato cream sauce and stir gently. Simmer for a few more minutes to blend flavors.
- Taste and adjust seasoning. Garnish with fresh parsley and serve warm.
Notes
- Swap ground beef with turkey or chicken for a lighter option.
- Add veggies like spinach, mushrooms, or zucchini for extra nutrition.
- Add red pepper flakes for a spicy kick.
- Use half-and-half instead of cream for a lighter sauce.
- Great for meal prep and reheats well with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 105mg
