Name: Tomato Basil Orzo Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons Olive Oil: Use a good quality extra virgin olive oil for the best flavor foundation. It’s the first ingredient in the pan and sets the tone for the entire dish.; 1 large Yellow Onion, finely chopped: A yellow onion provides a sweet, aromatic base that mellows beautifully as it cooks down.; 4 cloves Garlic, minced: Freshly minced garlic is non-negotiable for a robust, pungent flavor. Don’t be shy; it’s a key player in this skillet.; 1 lb Lean Ground Beef: Using lean ground beef (90/10 or leaner) gives you all the savory, rich flavor with less grease to drain off.; 1 ½ cups Orzo Pasta, uncooked: This small, rice-shaped pasta is perfect for one-pan meals as it cooks quickly and absorbs all the delicious sauce.; 1 (28-ounce) can Crushed Tomatoes: Choose high-quality crushed tomatoes, like San Marzano if available, for a naturally sweet, less acidic, and vibrant tomato flavor.; 4 cups Vegetable or Beef Broth: Low-sodium broth is best, as it allows you to control the final saltiness of the dish. Beef broth will add more richness, while vegetable broth keeps it a bit lighter.; 1 teaspoon Dried Oregano: This adds a classic Mediterranean herbaceous note that complements the tomato and basil perfectly.; ½ cup Heavy Cream: This is the secret to the luxuriously creamy texture. It balances the acidity of the tomatoes and creates a velvety sauce.; ½ cup Grated Parmesan Cheese, plus more for serving: Use freshly grated Parmesan for the best melting quality and a sharp, nutty flavor. The pre-shredded kind often contains anti-caking agents that can make the sauce grainy.; ½ cup Fresh Basil, thinly sliced (chiffonade): Fresh basil is essential. It’s added at the very end to preserve its bright, peppery, and slightly sweet aroma and taste.; 1 teaspoon Kosher Salt, or to taste: For seasoning the layers of flavor.; ½ teaspoon Black Pepper, freshly ground: Freshly ground pepper provides a much better flavor than pre-ground.

Ingredients

Scale

2 tablespoons Olive Oil: Use a good quality extra virgin olive oil for the best flavor foundation. It’s the first ingredient in the pan and sets the tone for the entire dish.
1 large Yellow Onion, finely chopped: A yellow onion provides a sweet, aromatic base that mellows beautifully as it cooks down.
4 cloves Garlic, minced: Freshly minced garlic is non-negotiable for a robust, pungent flavor. Don’t be shy; it’s a key player in this skillet.
1 lb Lean Ground Beef: Using lean ground beef (90/10 or leaner) gives you all the savory, rich flavor with less grease to drain off.
1 ½ cups Orzo Pasta, uncooked: This small, rice-shaped pasta is perfect for one-pan meals as it cooks quickly and absorbs all the delicious sauce.
1 (28-ounce) can Crushed Tomatoes: Choose high-quality crushed tomatoes, like San Marzano if available, for a naturally sweet, less acidic, and vibrant tomato flavor.
4 cups Vegetable or Beef Broth: Low-sodium broth is best, as it allows you to control the final saltiness of the dish. Beef broth will add more richness, while vegetable broth keeps it a bit lighter.
1 teaspoon Dried Oregano: This adds a classic Mediterranean herbaceous note that complements the tomato and basil perfectly.
½ cup Heavy Cream: This is the secret to the luxuriously creamy texture. It balances the acidity of the tomatoes and creates a velvety sauce.
½ cup Grated Parmesan Cheese, plus more for serving: Use freshly grated Parmesan for the best melting quality and a sharp, nutty flavor. The pre-shredded kind often contains anti-caking agents that can make the sauce grainy.
½ cup Fresh Basil, thinly sliced (chiffonade): Fresh basil is essential. It’s added at the very end to preserve its bright, peppery, and slightly sweet aroma and taste.
1 teaspoon Kosher Salt, or to taste: For seasoning the layers of flavor.
½ teaspoon Black Pepper, freshly ground: Freshly ground pepper provides a much better flavor than pre-ground.

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Instructions

Sauté the Aromatics: Place a large, deep skillet or Dutch oven over medium-high heat. Add the olive oil. Once the oil shimmers, add the chopped yellow onion and sauté for 4-5 minutes, or until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. This initial step builds the fundamental flavor base for the entire dish.
Brown the Beef: Add the lean ground beef to the skillet. Use a wooden spoon or spatula to break the meat apart into small crumbles. Cook for 6-8 minutes, stirring occasionally, until the beef is fully browned and cooked through. The browning process, known as the Maillard reaction, creates deep, savory flavor. If there is any excess grease in the pan, carefully drain it off.
Toast the Orzo: Pour the uncooked orzo directly into the skillet with the beef and aromatics. Stir continuously for about 2 minutes. The orzo will turn a light golden brown and smell nutty. This crucial step toasts the pasta, enhancing its flavor and helping it maintain its distinct shape and texture, preventing it from becoming mushy.
Combine and Simmer: Pour in the beef or vegetable broth and the can of crushed tomatoes. Add the dried oregano, kosher salt, and black pepper. Stir everything together, using your spoon to gently scrape any browned bits (the “fond”) from the bottom of the pan—this is packed with flavor. Bring the mixture to a boil.
Cook the Orzo: Once the liquid is boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 10-12 minutes. Stir once or twice during the cooking process to prevent the orzo from sticking to the bottom of the pan. The orzo is done when it is al dente (tender with a slight bite) and has absorbed most of the liquid.
Finish with Creaminess and Freshness: Remove the skillet from the heat. Uncover and pour in the heavy cream and the grated Parmesan cheese. Stir gently until the cheese is completely melted and the sauce becomes incredibly creamy and luscious. Finally, stir in the thinly sliced fresh basil. The residual heat will wilt the basil perfectly without diminishing its fresh, vibrant flavor.
Serve Immediately: Taste the dish and adjust seasoning if necessary, adding more salt or pepper as needed. Serve hot, straight from the skillet, garnished with additional grated Parmesan cheese and a few extra fresh basil leaves.

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: one normal portion
Calories: 580
Sodium: 850mg
Fat: 26g
Carbohydrates: 55g
Protein: 32g