If there’s one recipe that can rescue your weeknight chaos, it’s this Ground Beef Orzo with Tomato Cream Sauce. Think rich, creamy comfort food that tastes like it simmered all day—but actually comes together in half an hour. And the best part? Just one pot. That’s right, no pile of dirty dishes glaring at you after dinner.
I remember the first time I made this—it was one of those nights when the kids had sports practice, the laundry was threatening to take over the hallway, and dinner needed to be on the table fast. This dish didn’t just feed everyone, it made them happy. And let’s be real, that’s half the battle.
Table of Contents
Why You’ll Love This Ground Beef Orzo with Tomato Cream Sauce
- It’s a 30-minute, one-pot dinner. No marathon cleanup required.
- Creamy, tomatoey goodness that feels indulgent but uses simple pantry staples.
- A family favorite—yes, even the picky eaters.
- Perfect for meal prep or reheating on a busy weeknight.
What Does Ground Beef Orzo with Tomato Cream Sauce Taste Like?
Imagine a cozy hug in a bowl. The orzo soaks up that velvety tomato-cream sauce, while the beef brings hearty depth. A sprinkle of parmesan at the end ties everything together. The fresh spinach adds a pop of color and brightness so it never feels heavy. It’s rich but balanced, like a grown-up version of pasta night.
Ingredients You’ll Need for Ground Beef Orzo with Tomato Cream Sauce
One of my favorite things about this Ground Beef Orzo with Tomato Cream Sauce is that the ingredient list looks like a trip through your pantry and fridge—nothing fancy or intimidating. Just honest, comforting food that comes together beautifully. Let’s break it down, so you know exactly what you’ll need before you start cooking.
- Ground Beef (1 pound)
The heart of this dish! I usually go for lean ground beef because it keeps things balanced without too much grease, but regular ground beef will work too. If you’re a fan of beef dinners, you might also love my Hobo Casserole with Ground Beef—another comforting one-pot classic. - Onion (½ medium, chopped)
Onions lay the flavor foundation here. When sautéed with beef, they add sweetness and depth that makes the sauce taste like it’s been simmering for hours. - Garlic (3–4 cloves, minced)
Garlic is what takes this from “just another pasta dish” to something you can’t stop eating. Fresh is best, but jarred minced garlic will do in a pinch. - Crushed Red Pepper Flakes (½ teaspoon, optional)
This adds just the right amount of warmth. Totally optional if you’re serving little ones, but I’ll admit—I usually sneak it in because it makes the creamy sauce pop. - Italian Seasoning (½ teaspoon)
Think of this as the shortcut to big flavor. It’s a blend of oregano, basil, thyme, and rosemary—your Italian grandma in a jar. - Orzo Pasta (1 cup, uncooked)
The star! Orzo looks like rice but cooks like pasta. It soaks up that luscious tomato cream sauce until every bite is full of flavor. Orzo is also great in recipes like my Creamy Chicken Pot Pie Orzo. - Tomato Sauce (1 can, 14 ounces)
This gives the sauce its body and rich tomato flavor. If you’re outside North America, tomato passata is a great substitute. - Beef Broth (¾ cup)
This deepens the meaty flavor and helps the orzo cook to the perfect tenderness. I like using low-sodium broth so I can control the salt myself. - Heavy Cream (1 cup)
Here’s where the magic happens. The cream swirls into the tomato base, creating a velvety sauce that clings to every grain of orzo. - Worcestershire Sauce (1 teaspoon)
Don’t skip this little ingredient—it adds umami, that savory depth that keeps people guessing what makes the dish so irresistible. - Parmesan Cheese (½ cup, freshly grated)
Fresh parmesan makes all the difference. Skip the green can if you can; the nutty, salty flavor of freshly grated parmesan really elevates this dish. - Fresh Baby Spinach (2 packed cups)
Spinach adds a pop of green and a fresh element to balance the richness of the sauce. Even kids usually don’t complain—it wilts down into the creamy goodness almost invisibly. - Salt & Black Pepper (to taste)
The final touch. Season at the end, once everything’s come together, so you can adjust it just right.
These simple, wholesome ingredients come together to make Ground Beef Orzo with Tomato Cream Sauce a dish that’s hearty, flavorful, and family-friendly. Best of all, nothing here requires a special trip to the store.
How to Make Ground Beef Orzo with Tomato Cream Sauce (Step by Step)
Cooking Ground Beef Orzo with Tomato Cream Sauce couldn’t be easier, and the best part? Everything happens in one pot. No juggling multiple pans, no mountain of dishes waiting afterward. Just a straightforward process that transforms simple ingredients into a rich, creamy, comforting meal. Here’s exactly how to make it:
Step 1: Start with the Ground Beef
Place a large soup pot or Dutch oven over medium-high heat. Add the ground beef straight into the pot. Let it sit for about 5–6 minutes without stirring. This little trick helps the meat brown and develop flavor instead of just steaming.
- If you’re new to one-pot beef recipes, you might also enjoy my Ground Beef Stovetop Chili—another easy and flavorful dish that starts with perfectly browned beef.
Step 2: Add the Onion
Once the beef has started to brown, stir in the chopped onion. Use your spoon to break the beef into small crumbles while the onion softens. Cook for another 5 minutes or so, until the onion turns translucent and the beef is fully browned.
- Tip: If you’re using fattier ground beef and the pan looks greasy, spoon out some excess fat. A little bit of fat adds flavor, but too much will make the sauce heavy.
Step 3: Stir in Garlic and Seasonings
Now it’s time to layer in flavor. Stir in the minced garlic, red pepper flakes, and Italian seasoning. The garlic will smell incredible—don’t let it burn, just cook for about 30 seconds until fragrant. Add the uncooked orzo right into the pot at this stage. Let it toast gently in the fat and seasonings for about a minute. This quick step gives the pasta a nutty, slightly roasted flavor that makes the finished dish taste even richer.
Step 4: Build the Sauce
Pour in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Stir well to make sure the orzo is covered and nothing is sticking to the bottom. Turn the heat up just until the mixture starts to bubble, then reduce to medium or medium-low.
- The goal here is a gentle simmer—not a rapid boil—so the orzo cooks slowly and absorbs the creamy tomato sauce.
Step 5: Simmer and Stir
Let the mixture cook uncovered for about 10 minutes, stirring fairly often. The orzo will swell and soak up the flavorful liquid. Stirring is important—it keeps the pasta from sticking to the pot and helps everything cook evenly.
- If you’ve ever made my Creamy Garlic Beef Pasta, you’ll recognize this technique—letting pasta cook right in the sauce builds flavor in every bite.
Step 6: Add the Final Touches
When the orzo is tender and the sauce looks slightly thickened, take the pot off the heat. Stir in the parmesan cheese until melted and creamy. Then add the fresh spinach, stirring to combine. Cover the pot with a lid and let it sit for 3–5 minutes. The spinach will wilt into the hot pasta and the sauce will thicken into that irresistible creamy consistency.
Step 7: Taste, Season, and Serve
Uncover, give it a final stir, and season with salt and pepper to taste. Ladle the creamy pasta into bowls, sprinkle with extra parmesan if you like, and serve immediately.
Step 8: Enjoy with Family or Save for Later
This dish makes enough for 4–6 portions, depending on appetite. If you’ve got leftovers, they reheat beautifully with just a splash of broth or cream. And if your family is anything like mine, you may want to double the recipe—it disappears fast.
That’s it! In just half an hour, you’ve created Ground Beef Orzo with Tomato Cream Sauce, a one-pot dinner that feels indulgent yet practical enough for a Tuesday night.
Tips and Tricks for Perfect Ground Beef Orzo with Tomato Cream Sauce
- Stir often: Orzo loves to stick to the bottom—keep it moving.
- Adjust liquid as needed: If it looks too dry, splash in extra broth or cream. Too soupy? Let it sit a few minutes and it will thicken.
- Cheese upgrade: Try asiago or pecorino romano for a bolder flavor.
- Make it spicy: Double the red pepper flakes for a little kick.
- Veggie boost: Mushrooms or zucchini blend in beautifully.
Storage
- Fridge: Store leftovers in an airtight container up to 3 days.
- Reheat: Warm gently on the stove with a splash of broth or cream.
- Freezer: This dish doesn’t freeze perfectly because of the cream, but you can freeze it if you don’t mind a slightly different texture.
FAQs
Can I use ground turkey instead of beef?
Yes! Turkey works great if you want a lighter option.
Do I have to use cream?
For a lighter sauce, swap half-and-half or even whole milk. It won’t be as rich, but still delicious.
Can I double this recipe?
Absolutely—just use a bigger pot. The kids will thank you when they get seconds tomorrow.
Conclusion
If your evenings feel like a race against the clock, this Ground Beef Orzo with Tomato Cream Sauce will be your new best friend. It’s quick, hearty, and full of flavor—all without leaving you drowning in dishes. Next time you’re tempted to order takeout, try this instead. Trust me, your family (and your budget) will thank you.
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Ground Beef Orzo with Tomato Cream Sauce (One-Pot Dinner in 30 Minutes!)
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This one-pot ground beef orzo recipe comes together in just 30 minutes and is a creamy, comforting, and delicious meal for busy weeknights.
Ingredients
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 3–4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon Italian seasoning
- 1 cup uncooked orzo pasta
- 1 (14 ounce) can tomato sauce
- 3/4 cup beef broth
- 1 cup heavy/whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt & pepper, to taste
Instructions
1. Add the ground beef to a soup pot or Dutch oven and break it up slightly with a spoon. Let it cook, without stirring, over medium-high heat for 5-6 minutes.
2. Add the onion to the pot and break the beef into smaller pieces. Cook for another 5 minutes. If there is a lot of excess fat, spoon some out; otherwise, leave it in the pot.
3. Stir in the garlic, red pepper flakes, Italian seasoning, and orzo. Cook for about 1 minute.
4. Stir in the tomato sauce, beef broth, cream, and Worcestershire sauce. Once it starts to bubble, continue cooking uncovered for 10 minutes, stirring often so the orzo doesn’t stick. Adjust the heat to keep a gentle bubble without reducing liquid too quickly.
5. Remove from heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes until the sauce thickens to your liking. Season with salt and pepper to taste and serve immediately.
Notes
Serves 4-6 depending on portion size or sides served with it.
Tomato sauce in North America is similar to passata in the U.K./Australia.
If the pasta seems too dry, add a splash of cream or broth. If too liquidy, let it sit a few minutes and it will thicken as the pasta absorbs the liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Keywords: ground beef, orzo, pasta, one pot, creamy tomato sauce
