If you like comforting pasta dishes that don’t take all night, this Ground Beef Orzo with Tomato Cream Sauce fits right in. It’s a simple skillet meal built on everyday ingredients: ground beef, orzo, crushed tomatoes, a splash of cream, and a handful of herbs. Everything cooks in one pan, so you get tender orzo, a rich tomato cream sauce, and seasoned beef all tangled together without a lot of fuss.

This is the kind of meal you make when you want something warm and filling, but you still have dishes, laundry, and a dozen other things waiting. The orzo cooks right in the beef broth and crushed tomatoes, soaking up all that flavor, and the heavy cream and Parmesan cheese smooth everything out at the end. It’s weeknight-friendly but still feels like real, honest cooking.

Ingredients for this Ground Beef Orzo with Tomato Cream Sauce

Here’s exactly what you’ll need to make this Ground Beef Orzo with Tomato Cream Sauce. Nothing fancy, just solid pantry and fridge staples that play nicely together.

Olive oil (1 tablespoon) – Just enough to get things going in the skillet and help the beef brown.
Ground beef, preferably 85–90% lean (1 pound) – Lean enough that it won’t be greasy, but still with enough fat for flavor.
Yellow onion, finely diced (1/2 cup) – Adds a gentle sweetness and base flavor once it softens.
Garlic, minced (2 cloves) – For that classic savory aroma; it wakes up the sauce.
Dried oregano (1 teaspoon) – A small spoonful that gives the sauce that familiar Italian-style note.
Dried basil (1/2 teaspoon) – Backs up the oregano and adds a softer herbal flavor.
Smoked paprika (1/2 teaspoon) – Adds a quiet smokiness and a deeper color to the sauce.
Salt (1 teaspoon, plus more to taste) – Seasoning the beef and the sauce as it cooks makes everything taste brighter.
Black pepper (1/2 teaspoon) – A little warmth and bite to balance the creaminess.
Dry orzo pasta (1 cup) – The star carb here; it looks like rice but cooks like pasta and soaks up flavor beautifully.
Low-sodium beef broth (1 1/2 cups) – Gives the orzo something tasty to cook in and boosts the beefy flavor.
Canned crushed tomatoes (1 cup) – The tomato base for the sauce; smooth and easy to work with.
Heavy cream (1/2 cup) – This is what turns the tomato sauce into a tomato cream sauce, softening the acidity and making it silky.
Grated Parmesan cheese (1/2 cup) – Melts into the sauce and adds saltiness and depth.
Fresh parsley, chopped (1/4 cup) – A fresh, green finish that keeps the dish from feeling too heavy.

Once you’ve got everything measured out and ready, the recipe flows pretty smoothly. It’s a straightforward rhythm: brown, season, simmer, and finish with cream and cheese.

Instructions

Let’s walk through the steps for making this Ground Beef Orzo with Tomato Cream Sauce. You’ll only need one large skillet or wide saucepan with a lid.

Warm the olive oil.
Place a large deep skillet or wide saucepan over medium heat and add the olive oil. Give it a minute to warm up so the beef starts sizzling right away instead of steaming.
Brown the ground beef.
Add the ground beef to the skillet. Cook for about 5–7 minutes, breaking it into small pieces with a spatula as it cooks. You want it browned and no longer pink. If you see a bit of fat rendering out, that’s good—it carries flavor.
Soften the onion.
Stir in the finely diced yellow onion. Cook for 3–4 minutes, stirring occasionally, until the onion softens and turns translucent. It should smell mellow and sweet, not sharp.
Add garlic and spices.
Add the minced garlic, dried oregano, dried basil, smoked paprika, salt, and black pepper. Stir everything together and let it cook for about 1 minute. The garlic should be fragrant, and the spices should coat the beef and onion mixture.
Add the orzo, broth, and tomatoes.
Pour in the dry orzo pasta, beef broth, and crushed tomatoes. Stir well, making sure the orzo is spread evenly through the skillet and submerged in the liquid. This helps it cook evenly and prevents clumping.
Simmer until the orzo is tender.
Bring the mixture up to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 10–12 minutes. Stir once or twice during this time so nothing sticks to the bottom. The orzo should be tender and most of the liquid absorbed by the end.
Stir in the heavy cream.
Remove the lid and pour in the heavy cream. Stir to combine, turning the tomato base into a smooth tomato cream sauce. Let it bubble gently over low heat for 2–3 minutes so it thickens slightly.
Add the Parmesan cheese.
Sprinkle the grated Parmesan cheese into the skillet. Stir until it melts into the sauce and everything looks creamy and cohesive. The sauce should cling lightly to the orzo and beef.
Adjust seasoning.
Taste a spoonful and adjust with a little more salt or black pepper if needed. The tomato cream sauce should taste well-seasoned but not overly salty.
Finish with fresh parsley and rest.
Turn off the heat and sprinkle the chopped fresh parsley over the top. Give the skillet a final gentle stir, then let it rest for 2–3 minutes. This short pause lets the sauce settle and thicken just a bit more before you serve.

That’s it. Spoon the Ground Beef Orzo with Tomato Cream Sauce straight from the skillet into bowls and you’re ready to eat. It’s one of those meals that feels like it took more effort than it actually did.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4

Nutritional information

The values below are an approximate guide for one serving of this Ground Beef Orzo with Tomato Cream Sauce, assuming four servings total.

Calories: 640 kcal
Carbohydrates: 45 g
Protein: 34 g
Total fat: 35 g
Saturated fat: 16 g
Sodium: 870 mg
Fiber: 3 g
Sugar: 6 g

It’s a fairly hearty dish, so it works well as a complete meal on its own. If you want to balance things out a bit more, you can pair it with something light on the side, like a simple salad, but it’s not strictly necessary.

Frequently asked questions

Can I make this Ground Beef Orzo with Tomato Cream Sauce ahead of time?

You can cook the Ground Beef Orzo with Tomato Cream Sauce ahead of time, but orzo tends to keep soaking up the sauce as it sits. If you plan to make it in advance, cook it as directed, then let it cool slightly before refrigerating in an airtight container. When reheating on the stove over low heat, add a splash of beef broth or a bit of water to loosen the sauce and stir in a little extra heavy cream if you want it creamier again.

How do I keep the orzo from sticking to the pan while it cooks?

The key is enough liquid and an occasional stir. When you add the dry orzo, beef broth, and crushed tomatoes, make sure the orzo is fully submerged in the liquid before you cover the skillet. While it simmers, give it a good stir once or twice, scraping along the bottom of the pan. Keeping the heat on low after it comes to a gentle boil also helps prevent sticking and burning.

Can I lighten up the sauce without losing the creamy texture?

If you’d like to make the tomato cream sauce feel a bit lighter, you can use a smaller amount of heavy cream and rely more on the starchy liquid from the orzo. Keep in mind that the heavy cream and Parmesan cheese are what give this dish its richness, so reducing them will change the texture slightly. The orzo will still be coated in a flavorful tomato cream sauce, just a bit less rich than the original version.