Cheesy One-Pot Ground Beef Orzo

An overhead view of a shallow pasta bowl filled with a serving of One-Pot Ground Beef Orzo with a torn piece of Italian bread resting on the side of the bowl.

Course: Entree

Cuisine: American / Italian

Prep Time: 15

Cook Time: 15

Resting time: 5

Total Time: 35

Servings:

Calories: 540kcal

Author: Kris Longwell

This Cheesy One-Pot Ground Beef Orzo combines savory ground beef, tender pasta, and a rich tomato sauce topped with gooey, melted mozzarella cheese. Made entirely in a single skillet in under 30 minutes, it's the ultimate quick and comforting weeknight dinner with minimal cleanup!

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Equipment

1 large (12-inch) skillet

Ingredients

1 tablespoon olive oil
1 cup onion chopped
3 cloves garlic minced
1 lb ground beef 90% lean
2 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1½ teaspoon salt
1 teaspoon pepper
1 28 oz can whole tomatoes crushed by hand, with juice
1½ cups beef stock or broth
1½ cups orzo pasta dried
½ cup Parmesan cheese freshly grated, plus more for serving
⅓ cup heavy cream
1½ cups mozzarella shredded (1 to 1½ cups, depending on how cheesy you like it.)
2 tablespoon fresh basil for garnish (optional)

Instructions

Heat the oil over medium heat in a large skillet. Add the onion and sauté, stirring often, for about 2 to 3 minutes. Stir in the garlic and then the ground beef. Cook until no longer pink. Carefully remove most of the rendered grease.
1 tbsp olive oil, 1 cup onion, 3 cloves garlic, 1 lb ground beef
Stir in the tomato paste until combined with the beef. Stir in the dried oregano and basil, salt, and pepper. Cook, stirring often, for about 1 minute.
2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1½ tsp salt, 1 tsp pepper
Add the crushed tomatoes, beef stock (or broth), and orzo. Stir to combine. Turn the heat to HIGH and bring to a boil. Lower the heat to low, cover, and simmer for 10 minutes, stirring every few minutes to pry up any pasta that might have stuck to the pan. Taste and add more salt, if needed.
1 28 oz can whole tomatoes, 1½ cups beef stock, 1½ cups orzo pasta
Stir in the Parmesan cheese and heavy cream until fully combined. Turn off the heat and sprinkle the mozzarella cheese (1 to 1½ cups) over the top. Cover and let rest until the cheese is completely melted.
½ cup Parmesan cheese, ⅓ cup heavy cream, 1½ cups mozzarella
Remove the lid and stir the cheese into the orzo/sauce. Let it rest for a couple of minutes (the sauce will thicken up a bit).
Serve at once with extra grated Parmesan cheese and chopped fresh basil, if desired.
2 tbsp fresh basil

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Stir Frequently: Orzo sinks to the bottom easily and can stick! Be sure to stir every few minutes while simmering to ensure even cooking.
Fresh Cheese is Best: Shred the mozzarella and Parmesan fresh from the block. Pre-packaged cheeses contain non-clumping additives that prevent a smooth, creamy melt.
Wine Substitute: If cooking without alcohol, replace the red wine with an equal amount of beef broth plus 1 teaspoon of balsamic vinegar for a touch of acidity.
Adjusting Liquid: Orzo is a thirsty pasta! If the liquid absorbs before the pasta is tender, simply stir in an extra ¼ cup of warm broth.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of beef broth or water to bring back the creamy sauce texture.

Nutrition