Can I use regular pasta instead of orzo?

Orzo’s small, rice-like shape is key to the silky, almost risotto-like texture of this dish, but you can substitute other small pasta shapes like ditalini or small shells. Just adjust the liquid and keep an eye on the cooking time, as bigger shapes may need a bit more broth and time to soften.

Can I make this recipe ahead for meal prep?

Absolutely—Creamy Ground Beef Orzo keeps well in the fridge for a few days. Some of the sauce will be absorbed into the pasta as it chills, so add a splash of beef broth or water and reheat gently. It’s a fantastic option for work lunches or busy weeknight dinners.

How can I make this healthier?

Lighten things up by using ground turkey or chicken, swapping heavy cream for half-and-half or a splash of milk, and loading up on extra veggies like mushrooms, zucchini, or bell peppers. It’s easy to sneak in nutrition without losing flavor.

Can I skip the spinach or use something else?

Spinach adds a nice color and nutrient boost, but you can absolutely use kale, arugula, or even finely chopped broccoli florets. If your family isn’t a fan of leafy greens, just leave them out—the dish will still be deliciously creamy and satisfying.

Creamy Ground Beef Orzo Recipe

Name: Creamy Ground Beef Orzo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb lean ground beef; 1 medium yellow onion, finely chopped; 4 cloves garlic, minced; 1 tsp Italian seasoning; 1 tsp dried basil; 1/2 tsp crushed red pepper flakes (optional); 1 tbsp tomato paste; 1 cup uncooked orzo; 1 (14 oz) can tomato sauce or crushed/diced tomatoes; 1 cup beef broth; 1 cup heavy cream; 1 tsp Worcestershire sauce; 2 cups fresh baby spinach; 1/2 cup parmesan cheese, grated; Salt & black pepper, to taste; Fresh basil, chopped (for garnish)

Description

This creamy ground beef orzo recipe is a comforting one-pan dish featuring tender orzo pasta, savory ground beef, fresh spinach, and a velvety, cheesy tomato cream sauce. Ready in just 35 minutes, it’s a perfect weeknight dinner the whole family will love.

Ingredients

Units Scale

Main Ingredients

1 lb lean ground beef
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tsp Italian seasoning
1 tsp dried basil
1/2 tsp crushed red pepper flakes (optional)
1 tbsp tomato paste
1 cup uncooked orzo
1 (14 oz) can tomato sauce or crushed/diced tomatoes
1 cup beef broth
1 cup heavy cream
1 tsp Worcestershire sauce
2 cups fresh baby spinach
1/2 cup parmesan cheese, grated
Salt & black pepper, to taste
Fresh basil, chopped (for garnish)

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Instructions

Brown the Beef: In a large skillet over medium-high heat, cook the lean ground beef until browned, breaking it into crumbles as it cooks. Drain excess fat if needed.
Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add Seasonings and Tomato Paste: Mix in the Italian seasoning, dried basil, and optional crushed red pepper flakes. Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color and flavor.
Incorporate Orzo and Liquids: Add the uncooked orzo, tomato sauce (or crushed/diced tomatoes), beef broth, heavy cream, and Worcestershire sauce. Stir everything together until well combined.
Simmer: Bring the mixture to a gentle simmer. Reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add Spinach and Cheese: Stir in the baby spinach and grated parmesan cheese. Cook for another 2-3 minutes until the spinach is wilted and the sauce is creamy. Season with salt and black pepper to taste.
Garnish and Serve: Remove from heat, sprinkle with freshly chopped basil, and serve hot.

Notes

Use ground turkey or chicken for a lighter version.
Add extra veggies like bell peppers, mushrooms, or zucchini for more nutrition.
Adjust the amount of heavy cream for a lighter or richer sauce.
This dish is best eaten fresh but can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 600
Sugar: 7g
Sodium: 940mg
Fat: 33g
Saturated Fat: 16g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 44g
Fiber: 4g
Protein: 35g
Cholesterol: 120mg