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This creamy Ground Beef Orzo with Tomato Cream Sauce is pure comfort in one pan. Juicy ground beef, soft orzo, and a creamy tomato blend come together fast. You’ll have dinner on the table in half an hour, making weeknights so much easier—and everyone leaves happy.
Top Reasons To Try This
You only need one pot—clean up is a breeze. This cozy meal is packed with flavor, thanks to that velvety tomato sauce, melty Parmesan, and juicy beef. Even picky eaters dig in. It’s a warm, stress-free dinner for family or friends who just want something hearty and simple.
Ground Beef Orzo Ingredients
- Spinach: Gives extra color and freshness at the end.
- Parmesan Cheese: Grate fresh for the best cheesy kick.
- Worcestershire Sauce: For a little savory boost.
- Heavy Cream: Makes the sauce extra smooth.
- Beef Broth: Ramps up the flavors and keeps it juicy.
- Canned Tomato Sauce: The main part of your sauce.
- Orzo: Little rice-shaped noodles that cook up fast.
- Italian Seasoning: Brings herby vibes to the party.
- Red Pepper Flakes: Toss these in for a gentle kick—skip if you like less spice.
- Onion and Garlic: Start things off with a tasty scent.
- Ground Beef: Go for lean if you want less grease.
Easy How-To Guide
- Serve:
- Sprinkle on more Parmesan and dig in while it’s hot.
- Add Cheese and Spinach:
- Toss in the cheese and spinach, cover, and let it hang out for a few minutes. It’ll thicken up. Add salt and pepper as you like.
- Prepare Sauce:
- Pour in the tomato sauce, broth, cream, and a splash of Worcestershire. Let everything bubble gently until the pasta softens up and the mixture isn’t soupy.
- Brown the Beef:
- Start by browning the beef in a big pot. Sauté in onions and garlic. Then chuck in your red pepper flakes, that Italian seasoning, and the orzo. Let it cook just a little more.
Keep These Pointers in Mind
Watch the pot—if it’s running dry, splash in more liquid until orzo is soft. Want that knock-out flavor? Use block Parmesan instead of the shaker stuff. Letting everything rest off the heat for a few minutes makes the sauce go nice and thick and creamy.
Switch-Ups and Ideas
Trying for lighter? Sub the heavy cream for a lower-fat version, but know it might not be as smooth, and it can curdle if you simmer too high. Skip the pepper flakes if you don’t want any heat. You can sneak in extra veggies like zucchini or mushrooms. Even swap beef for chicken or turkey if you’re feeling like something else.
Yummy Pairings
This rich one-pot meal goes great with a crisp salad—try a splash of balsamic or honey mustard on it. Sides like garlic toast or steamed broccoli or asparagus help keep things fresh. These all add color and cut through the savory pasta.
Storing and Enjoying Later
Pop extra portions in a container and keep in the fridge for up to four days. Warm leftovers gently on the stove. A bit of cream brings the sauce back to life. Freezing isn’t the best idea since orzo can turn mushy. Works great as an easy meal the next day.
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Frequently Asked Questions
- → Why did my sauce turn out watery?
Pots and heat can mess with how stuff cooks. If your sauce is loose, just let it sit with the lid on a bit—your orzo will soak up more liquid. Go for a slow simmer, not a full-on boil.
- → Could I use another pasta instead of orzo?
Orzo fits best with the amount of liquid here, but you could swap in tiny pastas like ditalini or small shells. Just keep an eye on the cooking and might have to tweak the water to get it right.
- → Is there something else I can swap for heavy cream?
If you want to lighten it up, go for half-and-half. Sauce gets a little less thick, though. You can also use milk and add some butter, but it won't be super rich. Most non-dairy stuff might end up splitting, so I wouldn’t recommend it.
- → Is this dish good for making ahead and warming up later?
Tastes best when fresh, since the pasta will keep soaking up sauce. Leftovers? Add a splash of broth or cream when you warm it up, just gently, so the sauce stays smooth.
- → How could I sneak in more veggies here?
You can toss mushrooms in with the onions, or add bell peppers, chopped zucchini, or frozen peas. Just watch out for crowding the pan—too much stuff might mess with how it cooks and the sauce thickens.
- → Which kind of beef should I pick?
Go for lean ground beef (like 85-90% lean), so your dinner stays tasty but not oily. Regular beef works too—just spoon out extra fat after browning so the sauce stays nice.