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Ground Beef Orzo with Tomato Cream Sauce

Ground Beef Orzo with Tomato Cream Sauce for Cozy Nights

Enjoy a comforting family meal with Ground Beef Orzo with Tomato Cream Sauce, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 1 pound Lean Ground Beef Provides the main protein source; substitute with turkey or plant-based alternatives for a lighter option.
For the Aromatics
  • 1/2 medium Onion, chopped Adds sweetness and depth; shallots can offer a milder flavor if preferred.
  • 3-4 cloves Garlic, minced Enhances the overall flavor, adjust according to your taste.
  • 1/2 teaspoon Crushed Red Pepper Flakes Optional, adds a hint of heat; leave out for a milder dish.
  • 1/2 teaspoon Italian Seasoning Provides herby flavor; dried basil, oregano, or thyme can be substituted.
For the Pasta and Sauce
  • 1 cup Orzo Pasta, uncooked Main carbohydrate component; other small pasta can be used.
  • 1 can (15 ounces) Tomato Sauce Forms the base of the creamy sauce; crushed tomatoes work for a chunkier texture.
  • 3/4 cup Beef Broth Adds moisture and flavor; vegetable broth is a lighter alternative.
  • 1 cup Heavy/Whipping Cream Infuses creaminess; use half-and-half for a lighter twist.
  • 1 teaspoon Worcestershire Sauce Enhances umami depth; coconut aminos can be a gluten-free replacement.
For the Finishing Touches
  • 1/2 cup Parmesan Cheese, freshly grated Adds richness and a savory finish; nutritional yeast can provide a dairy-free option.
  • 2 cups Baby Spinach, packed Offers freshness and color; can substitute with kale or other leafy greens.
  • Salt & Pepper Essential for seasoning, adjust to taste.

Equipment

  • Large soup pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Brown the Ground Beef: In a large soup pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add 1 pound of lean ground beef and let it brown for 5–6 minutes without stirring; this creates a nice sear. Once browned, use a wooden spoon to break it into smaller pieces, and cook until no longer pink.
  2. Add Aromatics: Stir in 1/2 medium chopped onion, cooking for about 5 minutes until it becomes translucent and fragrant. Next, add 3-4 minced garlic cloves, and optionally stir in 1/2 teaspoon crushed red pepper flakes and 1/2 teaspoon Italian seasoning. Sauté everything together until fragrant, about 1 minute.
  3. Mix in Orzo: Toss in 1 cup of uncooked orzo pasta, stirring it into the mixture to evenly distribute. Allow the orzo to sauté for about 1 minute.
  4. Create the Sauce: Pour in 1 can (15 ounces) of tomato sauce, 3/4 cup of beef broth, 1 cup of heavy cream, and 1 teaspoon of Worcestershire sauce. Increase the heat and bring the mixture to a gentle bubble. Cook uncovered for about 10 minutes, stirring frequently.
  5. Final Touches: Remove the pot from the heat, and fold in 1/2 cup of freshly grated Parmesan cheese and 2 cups of baby spinach. Cover the pot for 3-5 minutes to allow the spinach to wilt and the cheese to melt.
  6. Season and Serve: Before serving, taste and season the dish with salt and pepper. Serve warm.

Nutrition

Serving: 1servingCalories: 570kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 25IUVitamin C: 10mgCalcium: 15mgIron: 25mg

Notes

Store leftovers in an airtight container for up to 3 days. This dish can be frozen for up to 2 months. Reheat gently on the stovetop, adding a splash of broth to restore creaminess.

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