Description
A comforting dish combining ground beef, orzo, and a rich tomato cream sauce, perfect for family gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 can (15 oz) tomato sauce
- 1 cup uncooked orzo pasta
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large, oven-safe skillet over medium-high heat.
- Add the ground beef and onion, cooking until the beef is browned and the onion is soft.
- Drain any excess grease.
- Stir in the minced garlic and dried oregano, cooking for one more minute until fragrant.
- Pour in the tomato sauce, uncooked orzo, and beef broth. Give everything a good stir to combine.
- Bring the mixture to a simmer.
- Reduce the heat to medium-low, cover the skillet, and let it simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Stir occasionally to prevent sticking.
- Remove the skillet from the heat.
- Stir in the heavy cream and half of the mozzarella cheese until the cheese is melted and the sauce is creamy.
- If you’d like a bubbly, golden top, sprinkle the remaining cheese over the orzo and place the skillet under a preheated broiler for 2-3 minutes.
- Watch it closely.
- Garnish with fresh parsley and serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg