Ground Beef Orzo Recipe

Ground Beef Orzo Recipe | Cheesy & Delicious

I made this Ground Beef Orzo with Tomato Cream Sauce when I wanted something hearty on a busy weeknight, and it turned out better than I imagined. 

The creamy tomato sauce, tender orzo, fresh spinach, and savory ground beef all came together so smoothly. It gave me that cozy, full-meal feeling without hours of work or multiple pots. 

The flavors were rich but comforting, and I couldn’t stop thinking about the leftovers. If you enjoy hearty weeknight meals like this, you might also love my teriyaki chicken rice bowl recipe for another easy dinner option.

Ingredients

Here are the ingredients I used, how much, and a few pro tips to help you get the best result:

• 1 lb lean ground beef — I like using ground beef that’s about 90% lean, so there’s flavor without too much grease.
• ½ medium onion, chopped — yellow or sweet onions work great; they add sweetness and depth.
• 3-4 cloves garlic, minced — fresh garlic is best; it gives flavor more purely than powders.
• ½ teaspoon crushed red pepper flakes (optional) — gives a mild heat; leave out if you prefer mild.
• ½ teaspoon Italian seasoning — a dried herb blend of oregano, basil, thyme, etc., that lifts the flavors.
• 1 cup uncooked orzo pasta — orzo cooks faster than larger pastas and soaks up sauce nicely.
• 1 (14-oz) can tomato sauce — forms the base of the creamy tomato sauce.
• ¾ cup beef broth — adds richness and depth; low-sodium versions help if you’ll adjust salt later.
• 1 cup heavy/whipping cream — gives creamy, luxurious texture to the sauce.
• 1 teaspoon Worcestershire sauce — gives that umami kick; I think it’s essential.
• ½ cup freshly grated Parmesan cheese — using freshly grated mozzarella or pre-grated won’t melt as nicely.
• 2 cups (packed) fresh baby spinach — for freshness and color; fresh is much better than frozen here.
• Salt & pepper, to taste — adjust at the end once sauce is thickened.

Note: Serves 4

Variations

If you want to adapt the recipe (for dietary needs, flavor tweaks, or what you have in your pantry), here are some good alternatives:

• Lower fat / lighter version: Skip the heavy cream and use more beef broth instead. The texture will be lighter.
• Skip or replace red pepper flakes: Leave them out if you don’t like any heat, or substitute with smoked paprika for flavor without spice.
• Use different greens: If spinach isn’t available, kale or Swiss chard work (just cook a little longer).
• Swap beef: Use ground turkey or chicken for a lighter protein.
• Dairy-free: Use a non-dairy cream substitute (like coconut cream) and a dairy-free cheese alternative—but flavor and texture will change somewhat.
• Make it more robust: Stir in mushrooms, bell peppers, or zucchini when you cook the onion for extra veggies. For more cozy twists like this, explore more dinner recipes to keep weeknights exciting.

Credit (saltandlavender.com)

Cooking Time

Here are how long each part takes:

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

Here are the tools I used, with why each helps:

• Dutch oven or large soup pot — good for browning beef, simmering sauce and cooking orzo in one vessel.
• Wooden spoon — helps break up beef and stir so nothing sticks.
• Microplane or cheese grater — for grating Parmesan fresh to melt cleanly.
• Knife and cutting board — for chopping onion, garlic, prepping spinach.
• Measuring cups & spoons — so liquids and pasta amounts are right, because orzo absorbs quickly.

How to Make Ground Beef Orzo with Tomato Cream Sauce?

Here’s exactly how I made it, step by step.

Browning the Beef and Sautéeing Aromatics

I heated the pot to medium-high, added the lean ground beef, and let it brown undisturbed for a few minutes. Once the bottom formed some color, I stirred in the chopped onion, breaking the meat into small pieces. 

After a few minutes I added the garlic, crushed red pepper flakes, and Italian seasoning, letting them cook until fragrant.

Adding Orzo and Liquids

I stirred in the uncooked orzo, letting it toast a bit among the aromatics. Then I poured in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. 

The pot was brought up to a gentle simmer, stirring occasionally so the orzo wouldn’t stick, and I kept an eye on the liquid levels to prevent drying out or burning.

Finishing with Spinach, Cheese, and Serving

When the orzo was fully cooked (about 10 more minutes or so), I removed the pot from heat, stirred in freshly grated Parmesan and fresh baby spinach. 

I covered the pot for 3-5 minutes so the spinach could wilt and the sauce would thicken. Finally, I tasted it and adjusted salt and pepper before serving.

Additional Tips for Making this Recipe Better

Here are some insights I gathered from cooking this:

• I let the beef sit without stirring early on when browning—it gives better flavor from caramelization.
• I always grate the Parmesan fresh; it melts more evenly and adds a sharp, fresh taste.
• If I see the sauce drying out before orzo is done, I decrease the heat and add a splash of broth or cream to keep things creamy.
• I let the cooked dish sit off heat, covered, for a few minutes—this helps the orzo absorb more flavor and the sauce settles.
• I taste it after adding the cream and cheese, because those change how salty or rich things are—often I need a little more pepper or even a pinch more salt.

How to Serve Ground Beef Orzo with Tomato Cream Sauce?

Here are ideas to make the serving just right:

• Ladle into shallow bowls so you can see the creamy sauce and orzo, not just a pile of pasta.
• Garnish with extra grated Parmesan and some fresh herbs—parsley or basil work great for color contrast.
• A sprinkle of red pepper flakes or a drizzle of olive oil adds an appealing finish.
• Serve alongside a crisp green salad or garlic bread to balance the richness. For another indulgent but simple bake, try my chicken cordon bleu casserole recipe on a different night.

Credit (saltandlavender.com)

Nutritional Information

Here are some approximate nutrition facts per serving (based on 4 servings):

• Calories: ~ 595 kcal
• Protein: ~ 38 g
• Carbohydrates: ~ 39 g
• Fat: ~ 32 g

Make Ahead and Storage

Storing

After cooking, let it cool a bit and store in airtight containers. In the refrigerator it stays good for about 3-4 days. Over time the orzo keeps absorbing sauce, so you may need to loosen it up when reheating.

Freezing

I don’t recommend freezing this dish — the cream and pasta texture tend to suffer when thawed and reheated. It can become a bit mushy or separate.

Reheating

When reheating, I warm gently over low heat, adding a splash of beef broth or cream to bring back the sauce texture. If using a microwave, do short intervals and stir between every round to distribute heat evenly.

Why You’ll Love This Recipe?

Here are some reasons this recipe might become one of your regulars:

• It’s mostly one-pot, so cleanup is simple and fast.
• The flavor is rich and comforting, yet it doesn’t take long—perfect for weeknights.
• It’s flexible—you can adjust meat, add veggies, reduce fat, or skip spice depending on what you like.
• It gives a balanced meal in terms of protein, carbs, and veggies (spinach adds some greens).
• It feels special without being fussy—the creamy tomato sauce makes it feel like more than just pasta and meat.

Ash Tyrrell

Ground Beef Orzo Recipe

I made this Ground Beef Orzo with Tomato Cream Sauce when I wanted something hearty on a busy weeknight, and it turned out better than I imagined. The creamy tomato sauce, tender orzo, fresh spinach, and savory ground beef all came together so smoothly. It gave me that cozy, full-meal feeling without hours of work or multiple pots.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 lb lean ground beef — I like using ground beef that’s about 90% lean so there’s flavor without too much grease.
• ½ medium onion chopped — yellow or sweet onions work great; they add sweetness and depth.
• 3-4 cloves garlic minced — fresh garlic is best; it gives flavor more purely than powders.
• ½ teaspoon crushed red pepper flakes optional — gives a mild heat; leave out if you prefer mild.
• ½ teaspoon Italian seasoning — a dried herb blend of oregano basil, thyme, etc., that lifts the flavors.
• 1 cup uncooked orzo pasta — orzo cooks faster than larger pastas and soaks up sauce nicely.
• 1 14-oz can tomato sauce — forms the base of the creamy tomato sauce.
• ¾ cup beef broth — adds richness and depth; low-sodium versions help if you’ll adjust salt later.
• 1 cup heavy/whipping cream — gives creamy luxurious texture to the sauce.
• 1 teaspoon Worcestershire sauce — gives that umami kick; I think it’s essential.
• ½ cup freshly grated Parmesan cheese — using freshly grated mozzarella or pre-grated won’t melt as nicely.
• 2 cups packed fresh baby spinach — for freshness and color; fresh is much better than frozen here.
• Salt & pepper to taste — adjust at the end once sauce is thickened.

Method

 

1. I heated the pot to medium-high, added the lean ground beef, and let it brown undisturbed for a few minutes. Once the bottom formed some color, I stirred in the chopped onion, breaking the meat into small pieces. After a few minutes I added the garlic, crushed red pepper flakes, and Italian seasoning, letting them cook until fragrant.
2. I stirred in the uncooked orzo, letting it toast a bit among the aromatics. Then I poured in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. The pot was brought up to a gentle simmer, stirring occasionally so the orzo wouldn’t stick, and I kept an eye on the liquid levels to prevent drying out or burning.
3. When the orzo was fully cooked (about 10 more minutes or so), I removed the pot from heat, stirred in freshly grated Parmesan and fresh baby spinach. I covered the pot for 3-5 minutes so the spinach could wilt and the sauce would thicken. Finally, I tasted it and adjusted salt and pepper before serving.

Notes

• I let the beef sit without stirring early on when browning—it gives better flavor from caramelization.
• I always grate the Parmesan fresh; it melts more evenly and adds a sharp, fresh taste.
• If I see the sauce drying out before orzo is done, I decrease the heat and add a splash of broth or cream to keep things creamy.
• I let the cooked dish sit off heat, covered, for a few minutes—this helps the orzo absorb more flavor and the sauce settles.
• I taste it after adding the cream and cheese, because those change how salty or rich things are—often I need a little more pepper or even a pinch more salt.