Creamy Ground Beef Orzo with Tomato Sauce

A cozy, creamy one-pot dinner

Creamy Ground Beef Orzo with Tomato Sauce is the kind of meal you make when you need comfort fast. It feels like a hug in a bowl. It tastes rich and savory, with tender orzo and a silky tomato cream sauce that coats every bite. The ground beef adds heartiness, the garlic and onion bring warmth, and the cream softens the tomato for a smooth, balanced finish.

This dish uses simple pantry items and comes together in one pot. That means easy prep, easy cleanup, and a steady, calm cooking flow. You brown the beef, stir in the sauce, simmer the orzo, and finish with cream. In less than an hour, dinner hits the table. Most of that time you just stir and taste.

Orzo cooks right in the sauce, so the pasta soaks up flavor while it softens. You do not drain anything. The starch from the orzo helps thicken the sauce naturally. The result is a creamy, slightly glossy sauce that clings to the pasta and beef. Every spoonful gives you a little of everything.

This meal works for busy weekdays, but it still feels special for weekends. You can serve it plain, or finish it with fresh herbs. You can add a quick salad or warm bread on the side. Leftovers reheat well for lunch the next day, and the flavors blend even more as they rest.

If you cook for kids, this recipe can be a new family favorite. The shape of orzo feels fun. The sauce tastes mild and creamy, not sharp or spicy. If you cook for a crowd, you can scale it up and keep it warm on the stove. If you are a new cook, this is a friendly, forgiving dish that teaches you how to build flavor in layers.

Let’s go step by step, keep it simple, and make a pot of creamy comfort you will want again and again.

Why Make This Recipe

• One pot, low mess: You cook everything in one pot, so cleanup stays quick.
• Short ingredient list: You likely have most of these on hand already.
• Weeknight fast: It comes together in about 30 to 40 minutes for most kitchens.
• Rich, creamy comfort: The beef, tomato, and cream blend into a smooth, cozy sauce.
• Kid-friendly flavors: Mild, creamy, and familiar. Easy to love.
• Budget-friendly: Simple pantry staples keep costs down.
• Flexible: You can use milk or cream, water or broth, and different herbs.
• Great texture: Orzo turns tender and silky while cooking in the sauce.
• Easy to scale: Double the recipe to feed a crowd.
• Make-ahead friendly: Leftovers reheat well with a splash of liquid.
• Balanced flavor: Sweet onion, savory beef, and soft tomato cream taste even better the next day.
• Works with add-ins: You can stir in spinach, mushrooms, or peas at the end if you like.

How to Make Creamy Ground Beef Orzo with Tomato Sauce

You will build flavor in stages. First, you heat the oil and soften the aromatics. Then you brown the beef for a deep, savory base. Next, you add tomato sauce and bring it to a gentle simmer to blend flavors. After that, you add orzo with enough water or broth to cover the pasta and cook it until tender. Finally, you stir in cream, taste, and finish with herbs if you like.

Choose a heavy pot or a deep skillet with a lid. A 4- to 5-quart pot works well. The heavy base helps prevent sticking and gives even heat. Gather and prep all ingredients before you start. Chop the onion, mince the garlic, and set out your spices. This makes the cooking smooth.

Warm the olive oil over medium heat. Add the onion and garlic. Stir and cook until soft and fragrant. You want the onion to look translucent and sweet, not browned. This step builds a soft, sweet base.

Add the ground beef. Season with salt and pepper right away. Break up the beef with a spoon. Spread it out so it browns and does not steam. Cook it until it loses the pink color and turns nicely browned. Browning adds a lot of flavor. If the beef releases a lot of fat and you want a lighter dish, you can spoon off a little fat. You do not have to. A bit of fat adds richness.

Pour in the tomato sauce and stir well. Bring it to a gentle simmer. This blends the beef with the tomato and balances the flavors. Keep the heat at medium to medium-low. You want small bubbles, not a rapid boil.

Now add the orzo. Pour in enough water or broth to cover the orzo. Broth adds more flavor; water still works fine. Stir well to prevent sticking. Keep the heat at a low simmer and cook the orzo according to the package, usually about 8 to 10 minutes, until tender. Stir every minute or two so the orzo cooks evenly and does not stick to the bottom.

As the orzo cooks, it will soak up liquid and release starch. The sauce will thicken and cling to the orzo and beef. If the pot looks dry before the orzo is done, add a little more water or broth, a splash at a time. If the pot looks too soupy when the orzo is tender, do not worry. It will thicken more when you add cream and let it rest.

Turn the heat down low. Stir in the cream or milk. Cream makes it richer. Milk makes it lighter. Warm it through gently. Do not boil it hard after adding cream. Taste and adjust seasoning. Add more salt and pepper if needed. Finish with fresh basil or parsley if you want a bright note.

Spoon it into bowls. The sauce should look creamy and smooth, the orzo tender, and the beef juicy. The smell will be warm and savory with garlic and tomato. It is ready to eat.

Time guide:

• Prep: 10 minutes to chop onion and garlic
• Cook beef and aromatics: 8 to 10 minutes
• Simmer with tomato: 2 to 3 minutes
• Cook orzo: 8 to 12 minutes, depending on brand
• Finish with cream: 2 minutes

Yield: About 4 servings as a main course

Ingredients

• 1 pound ground beef
• 1 cup orzo pasta
• 1 can (15 oz) tomato sauce
• 1 cup cream or milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil or parsley for garnish (optional)

Directions

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion and garlic; sauté until soft.
3. Add the ground beef, season with salt and pepper, and cook until browned.
4. Stir in the tomato sauce and bring to a simmer.
5. Add the orzo pasta and enough water or broth to cover the pasta. Cook according to package instructions until the orzo is tender.
6. Stir in the cream and heat through.
7. Adjust seasoning if needed and serve hot, garnished with fresh basil or parsley.

How to Serve Creamy Ground Beef Orzo with Tomato Sauce

• Serve in warm bowls: Warm your bowls with hot water for a minute, then dry them. Hot bowls keep the pasta warm longer.
• Add fresh herbs: Scatter basil or parsley on top for a fresh, bright touch.
• Add a finish: Drizzle a little extra-virgin olive oil for shine and a soft fruit note.
• Offer cheese: Pass grated Parmesan or Pecorino at the table for a salty finish.
• Add a little heat: Offer red pepper flakes or a dash of hot sauce for those who want spice.
• Add acid: A squeeze of lemon brightens the creamy sauce and balances the beef.
• Pair with a side: Serve with a simple green salad, roasted broccoli, sautéed spinach, or garlic bread.
• Make it a cozy bowl: Add a spoon of ricotta on top for extra creaminess, if you like.
• For kids: Serve plain with herbs on the side. Let them add cheese themselves.
• For guests: Add a sprinkle of cracked black pepper and a few basil leaves for a pretty look.

How to Store Creamy Ground Beef Orzo with Tomato Sauce

• Cool it fast: Let the pot sit off heat for 10 to 15 minutes. Stir a few times to release steam. Do not leave it out for more than 2 hours.
• Refrigerate: Store in airtight containers for up to 3 to 4 days.
• Keep portions: Divide into single servings so you can reheat only what you need.
• Reheat on the stove: Add a splash of water, broth, or milk. Warm over low heat. Stir often until hot and creamy again.
• Reheat in the microwave: Cover loosely. Heat in 45- to 60-second bursts, stirring between bursts. Add a splash of liquid if it looks dry.
• Freeze with care: Cream sauces can change texture after freezing. If you plan to freeze, you can freeze the dish before adding the cream. Then add cream when you reheat. If it already has cream, you can still freeze it for up to 2 months, but expect a small change in texture. Reheat gently and stir well.
• Label it: Write the date on the container so you know how long it has been stored.
• Avoid overcooking on reheat: Orzo can get very soft if you heat it too long. Warm it until just hot and creamy.

Tips to Make Creamy Ground Beef Orzo with Tomato Sauce

• Use a heavy pot: A heavy-bottom pot or deep skillet helps prevent sticking and burning.
• Prep first: Chop onion and garlic before you start. Keep ingredients within reach.
• Brown the beef well: Spread the meat out and let it sear. Browning makes big flavor.
• Season in layers: Add salt and pepper when you add the beef, and adjust again at the end.
• Control fat: If the beef gives off a lot of fat and you prefer a lighter sauce, spoon off a little before adding tomato.
• Deglaze the pot: After browning, scrape up browned bits when you add tomato sauce. Those bits add deep flavor.
• Choose your liquid: Water works fine. Broth adds more flavor. Either way, add enough to cover the orzo.
• Stir the orzo often: Orzo can settle and stick to the bottom. Stir every minute or two as it cooks.
• Watch the texture: If the sauce gets too thick before the orzo is tender, add a splash of water or broth.
• Keep heat gentle: Simmer, do not boil hard. Gentle heat cooks orzo evenly and keeps it creamy.
• Add cream at the end: Stir in cream over low heat. Do not boil after you add cream to avoid curdling.
• Adjust thickness: If the sauce is too thick, add a splash of liquid. If too thin, simmer 1 to 2 minutes more.
• Rest before serving: Let the pot sit for 2 to 3 minutes off heat. The sauce will settle and thicken slightly.
• Taste and finish: Add salt and pepper to taste at the end. A little black pepper wakes up the sauce.
• Garnish smart: Herbs, a drizzle of olive oil, and a sprinkle of cheese make it feel special with no extra work.
• Batch cooking: Double the recipe in a larger pot. Stir more often to keep the orzo from sticking.
• Food safety: Cook beef until no pink remains. Keep leftovers chilled and reheat to steaming hot.

Variation (if any)

• Turkey or chicken: Use ground turkey or ground chicken instead of beef for a leaner dish. Brown it well to build flavor.
• Italian sausage: Swap in mild or hot Italian sausage (casings removed). It adds garlic and fennel notes.
• Plant-based: Use plant-based ground “meat” or cooked lentils for a meatless version.
• Dairy choices: Use milk for a lighter sauce. Use half-and-half for a middle ground. For a dairy-free twist, use unsweetened coconut milk or a plain, unsweetened oat cream.
• Different tomato base: Use crushed tomatoes or marinara if you do not have plain tomato sauce. Adjust salt to taste.
• Add veggies: Stir in baby spinach at the end until wilted. Or sauté mushrooms, zucchini, or bell peppers with the onion for more texture.
• Spice it up: Add a pinch of red pepper flakes with the garlic. Or stir in smoked paprika for depth.
• Herb blends: Add dried Italian seasoning with the tomato sauce. Finish with fresh basil or parsley.
• Extra cheesy: Stir in a handful of shredded mozzarella or Parmesan at the end for a stretchy, cheesy finish.
• Broth boost: Use beef or chicken broth instead of water for more savory flavor.
• Baked finish: Top with mozzarella and broil for 2 to 3 minutes until bubbly for a casserole feel.
• Greek-style twist: Add a pinch of oregano and a squeeze of lemon; top with crumbled feta and chopped parsley.
• Creamy vodka style: Add a splash of vodka to the tomato sauce and simmer 2 minutes before adding orzo. Finish with cream.
• Gluten-free: Use gluten-free orzo or another small gluten-free pasta shape and cook to package timing. Watch the texture closely.
• Low spice, kid-friendly: Keep it mild and finish with just basil and Parmesan.

FAQs (minimum three FAQ)

• Q: Can I use milk instead of cream?
  A: Yes. Milk makes the sauce lighter. Use whole milk if you can. Add it at the end over low heat and do not boil it.

• Q: What if my orzo sticks to the bottom?
  A: Stir often while it cooks, especially in the first few minutes. Keep the heat at a gentle simmer and make sure there is enough liquid in the pot.

• Q: How much liquid should I add with the orzo?
  A: Add enough water or broth to cover the orzo. If you want a guide, start with about 2 to 2½ cups of liquid for 1 cup of orzo, then add more as needed.

• Q: Can I make it ahead?
  A: Yes. Cook it, cool it, and store it in the fridge for up to 3 to 4 days. Reheat gently with a splash of water, broth, or milk.

• Q: Can I freeze it?
  A: You can, but cream sauces can change texture after freezing. For the best result, freeze it before you add the cream. Add the cream when you reheat. If you freeze it with cream, reheat gently and stir well.

• Q: What can I use instead of orzo?
  A: You can use another small pasta like ditalini or small shells. Adjust liquid and cook time to match the pasta on the package.

• Q: How do I know when the orzo is done?
  A: Taste a few pieces. They should be tender but not mushy, with a slight bite in the center.

• Q: Can I add cheese?
  A: Yes. Parmesan or Pecorino works great. Stir some in at the end, or sprinkle on top when serving.

• Q: Can I make it spicy?
  A: Yes. Add red pepper flakes with the garlic, or finish with hot sauce at the table.

• Q: What herbs work best?
  A: Basil and parsley taste fresh and bright. Oregano and Italian seasoning add a classic, cozy note.

• Q: Do I need to drain the beef?
  A: It depends on the fat level. If there is a lot of fat and you want a lighter dish, spoon off some before adding the tomato sauce. Some fat adds flavor and richness.

• Q: What can I serve with it?
  A: A simple salad, steamed greens, roasted vegetables, or garlic bread all work well. The dish is rich, so light sides balance it nicely.

• Q: Can I use onion powder and garlic powder?
  A: Yes, in a pinch. Use 1 teaspoon onion powder and ½ teaspoon garlic powder. Add them with the tomato sauce and taste to adjust.

• Q: How do I keep the sauce creamy?
  A: Keep heat gentle after adding cream. Do not boil hard. If it gets too thick, add a splash of liquid and stir until smooth.

• Q: How many servings does this make?
  A: About 4 servings. If your diners are very hungry, plan on 3 large portions.

With these clear steps, simple ingredients, and easy tips, you can make Creamy Ground Beef Orzo with Tomato Sauce any night of the week. It is warm, creamy, and filling. It uses just one pot and a handful of pantry items. It is the kind of meal you will add to your regular rotation and make again and again.

Creamy Ground Beef Orzo with Tomato Sauce

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• Author: amanda-hart
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A cozy, creamy one-pot dinner featuring tender orzo pasta in a rich tomato cream sauce with ground beef.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1 cup orzo pasta
• 1 can (15 oz) tomato sauce
• 1 cup cream or milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil or parsley for garnish (optional)

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Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion and garlic; sauté until soft.
3. Add the ground beef, season with salt and pepper, and cook until browned.
4. Stir in the tomato sauce and bring to a simmer.
5. Add the orzo pasta and enough water or broth to cover the pasta. Cook according to package instructions until the orzo is tender.
6. Stir in the cream and heat through.
7. Adjust seasoning if needed and serve hot, garnished with fresh basil or parsley.

Notes

This dish is versatile; feel free to add spinach, mushrooms, or your favorite herbs.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 75mg

Keywords: one pot, creamy, comfort food, orzo, beef