Ground Beef & Sun-Dried Tomato Orzo
This is a Mediterranean-style one-pot pasta with ground beef and sun-dried tomatoes, finished with a light cream sauce and fresh herbs.
It hits that same warmth and depth as a more elaborate Mediterranean dish, but with fewer moving parts and a quicker cook time — no feta chopping, no lengthy component prep.
The sun-dried tomatoes do most of the flavor work, which means the rest of the recipe can stay simple and fast.
Why You’ll Love It
- One pot, 30-40 minutes start to finish
- Sun-dried tomatoes add concentrated flavor without tons of ingredients
- Mediterranean vibe without the complexity
- Works as-is for weeknight cooking or meal prep
- Cream and pasta water create a silky sauce naturally
Ingredients
For the Base
1 pound 90/10 lean ground beef
12 ounces orzo pasta
1 medium yellow onion, diced
4 cloves garlic, minced
1/2 cup sun-dried tomatoes packed in oil, chopped (reserve about 2 tablespoons of the oil)
3 cups low-sodium beef broth
1/2 cup heavy cream
2 tablespoons extra virgin olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
For Finishing
1/3 cup freshly grated Parmesan cheese
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
Steps
1. Heat the 2 tablespoons of olive oil in a large Dutch oven or 12-inch skillet with sides over medium-high heat.
2. Add the diced onion with a pinch of salt and cook for about 3-4 minutes until it softens and becomes translucent.
3. Add the ground beef, breaking it up as it cooks, and let it sit undisturbed for 2-3 minutes before stirring — this browns it instead of steaming it.
4. Once the beef is no longer pink (about 5-7 minutes total), add the minced garlic and cook for about 30 seconds until fragrant.
5. Stir in the sun-dried tomatoes, the 2 tablespoons of oil from the jar, Italian seasoning, and red pepper flakes, cooking for about 1 minute until everything is warm and combined.
6. Add the beef broth and bring to a boil, then add the orzo directly to the pot without draining it separately — this keeps everything in one vessel.
7. Reduce heat to a medium simmer, partially cover the pot (leave a small gap so steam can escape), and cook for about 10-12 minutes, stirring frequently so the orzo doesn’t stick to the bottom, until the pasta is tender and has absorbed most of the liquid.
8. Remove from heat and stir in the heavy cream, then taste for salt and pepper and adjust as needed.
9. Stir in the Parmesan, then scatter the fresh basil and parsley over the top just before serving.
Helpful Tips & Substitutions
Sun-dried tomatoes in oil are preferable to the dry ones here — they soften immediately and contribute fat to the sauce, which makes the whole dish more cohesive.
If you can only find dry sun-dried tomatoes, rehydrate them in hot water for about 5 minutes before chopping and adding them.
The cream can be swapped for half-and-half if you want less richness, or for sour cream in equal amounts, though the finish won’t be quite as silky.
Fresh basil is pretty important here — if you don’t have it fresh, skip it rather than using dried, which adds a musty taste that doesn’t work in this context.
Orzo is the right shape for this dish because it absorbs liquid the way risotto does, but other small pasta shapes like ditalini or small shells work fine too.
An enameled Dutch oven is ideal here because it distributes heat evenly and prevents sticking better than a regular skillet, but a deep skillet works too.
Serving Ideas
Serve directly from the pot, with extra Parmesan and fresh herbs on the side for people to add more if they want.
A simple green salad with a lemon vinaigrette is the classic pairing — it cuts through the cream without competing.
Crusty bread for soaking up any liquid left in the bowl is always appreciated, but not required.
Make-Ahead & Storage
The whole dish keeps in the fridge for 4 days in an airtight container, which makes it a solid meal prep option.
Reheat gently in a skillet with a splash of beef broth over medium heat, stirring occasionally, until warmed through — don’t use high heat or the cream can separate.
This freezes well for up to 3 months, though the texture of the orzo will be slightly softer when thawed and reheated — still delicious, just not quite as firm as the first night.
Add the fresh basil and parsley after reheating rather than before freezing, since they lose their brightness when frozen.
The flavors actually develop and deepen after a day in the fridge, making this one of those dishes that genuinely tastes better as a leftover.
