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This filling ground beef orzo with tomato cream sauce has become my go-to weeknight fix when I need something cozy but fast. The smooth sauce mixed with the tasty beef and soft orzo makes a single-pot dish that wins over even the fussiest eaters at my house.
I first threw this together on a crazy busy Tuesday when dinner needed to happen fast. My kids weren't sure about the spinach at first but now they actually ask for this meal whenever they spot orzo in our cupboard.
What You'll Need
- Lean ground beef: Makes up the meaty base without too much grease. Try to get 90/95% lean for the best outcome
- Onion and garlic: Build the flavor base. Pick solid onions with no mushy parts
- Crushed red pepper flakes: Give a mild kick without being too spicy. Change the amount to suit your taste
- Italian seasoning: Adds a mix of herbs that work great with the tomato sauce
- Orzo pasta: Simmers right in the sauce, soaking up flavors while letting out starch that helps everything thicken
- Tomato sauce: Creates the tangy foundation that cuts through the richness of the cream
- Beef broth: Boosts the savory taste while giving enough liquid to cook the orzo
- Heavy cream: Makes the sauce incredibly silky. Don't skimp with low-fat versions
- Worcestershire sauce: Brings that secret flavor depth that makes everyone wonder what your trick is
- Parmesan cheese: Both makes the sauce thicker and adds a salty, nutty flavor
- Fresh spinach: Softens nicely into the hot mixture, adding color, nutrients, and a soft texture
Tasty Directions
- Brown the Ground Beef:
- Let the beef get really brown by not touching it for 5-6 minutes on medium-high heat. This browning creates amazing flavor that sets up the whole dish. Don't stir too soon or you'll miss out.
- Soften the Aromatics:
- Toss the diced onion in with the browned beef and break up the meat as you mix. The onions will get soft and clear while picking up all the tasty beef flavors. If you're using super lean beef, keep all the juice for extra flavor.
- Wake Up the Flavors:
- Mix in garlic, red pepper flakes, Italian seasoning, and dry orzo. Giving these a quick cook lets the dried herbs release their oils and the garlic smells amazing without burning. The orzo gets a bit toasty, making it taste even better.
- Create the Sauce:
- Add tomato sauce, beef broth, cream, and Worcestershire sauce, making the tasty liquid that'll cook the orzo perfectly. When it starts bubbling, keep it at a gentle simmer instead of a full boil so the dairy won't break and the orzo cooks evenly.
- Add the Final Touch:
- Take the pot off the heat and mix in parmesan and fresh spinach. The leftover heat will melt the cheese and wilt the spinach while keeping its bright color. Putting the lid on traps steam that finishes cooking everything and helps the sauce get just thick enough.
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My family really loves when I buy the best parmesan I can find and shred it fresh right over each bowl. The first time I cooked this, my little girl said it was better than her favorite restaurant pasta, which is still one of my best cooking memories.
Prep Ahead Tricks
This ground beef orzo warms up really well, so it's perfect for planning meals ahead. Keep leftovers in a sealed container in the fridge for up to 3 days. When you warm it up, add a tiny bit of cream or broth to bring back the smooth sauce, since the orzo keeps soaking up liquid while it sits. I often cook twice as much just to have easy lunches ready for the week.
Ways to Switch It Up
What's great about this dish is how easy it is to change. You can swap in ground turkey or chicken if you want something lighter. If you don't eat meat, try plant-based crumbles or chopped mushrooms for that meaty feel. You can go beyond spinach too – try cooking bell peppers with the onions or stirring in frozen peas with the spinach. You can even turn it from Italian to Greek by using feta instead of parmesan and squeezing some lemon juice in at the end.
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Perfect Pairings
While this meal stands on its own, I love adding a simple green salad with lemon dressing for a fresh contrast. A chunk of garlicky bread works great for mopping up all that creamy sauce. When I'm having friends over, I serve it in wide bowls with some extra fresh herbs and parmesan sprinkled on top. Some family members like to finish their serving with a drizzle of good olive oil or a few dashes of hot sauce for extra kick.
Frequently Asked Questions
- → Can I swap the orzo for another pasta?
Sure, small pasta types like ditalini or elbow macaroni work, but watch the cooking time as it may differ slightly.
- → How far in advance can I make this?
It’s best fresh, but leftovers keep in the fridge for up to 3 days. Warm it gently and add a splash of broth if the sauce thickens.
- → What do I do if the sauce ends up too thin?
Leave the dish off the heat for a few moments. The orzo will soak up any extra liquid. Or, you can simmer it longer to thicken.
- → What can I use instead of cream?
Half-and-half or milk works fine as a lighter option. The sauce won’t be as thick but still tastes great.
- → What pairs well with this meal?
Crusty bread or a fresh salad makes a great side. But it’s plenty satisfying on its own!