Save There was a Wednesday evening when the fridge looked half-empty and dinner needed to happen fast. I pulled out ground beef, a bag of orzo I'd forgotten about, and a bell pepper that was starting to wrinkle. What came together in that skillet surprised me—tender pasta soaking up tomato broth, everything bubbling in one pan, filling the kitchen with the kind of smell that makes everyone suddenly hungry. That night turned into a new weekly tradition.
I made this for my neighbor after she had surgery, doubling the batch and delivering it still warm in a covered dish. She called me the next day to say her kids fought over the leftovers for breakfast. Apparently her son microwaved a bowl before school and declared it better than cereal. I started making extra on purpose after that, because this is the kind of food that feels like a hug in a bowl.
Ingredients
- Ground beef (1 pound): The foundation of the whole dish, browning it properly adds deep savory flavor, and don't skip draining the fat or the broth gets greasy.
- Orzo pasta (1 cup): These rice-shaped noodles turn silky as they simmer right in the skillet, absorbing all the tomato and beef flavors instead of plain water.
- Onion (1 medium, finely chopped): Cooking it until translucent sweetens it and builds the aromatic base that makes everything smell like home.
- Bell pepper (1, diced): Red or green both work, adding a slight sweetness and pretty color that brightens each bite.
- Diced tomatoes (14.5 ounces, with juice): The juice is just as important as the chunks, creating the tomatoey broth the orzo cooks in.
- Frozen peas (1 cup): Stirred in at the end, they add pops of sweetness and a bit of green without any extra prep work.
- Fresh parsley (chopped, for garnish): A handful on top makes it look restaurant-worthy and adds a fresh herbal note that cuts the richness.
- Garlic (2 cloves, minced): Sautéed with the pepper, it perfumes the oil and gives the dish its irresistible aroma.
- Beef broth (2 cups): This is what the orzo absorbs, so use good broth or the whole dish tastes flat.
- Dried oregano (1 teaspoon): Classic Italian warmth that ties the tomatoes and beef together.
- Dried basil (1 teaspoon): Adds a gentle sweetness that balances the savory beef and tangy tomatoes.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Season as you go, tasting before serving since the Parmesan and broth add saltiness too.
- Grated Parmesan cheese (1/4 cup): Stirred in at the end, it melts into the orzo and creates a creamy, cheesy finish without any cream.
- Olive oil (2 tablespoons): For sautéing the aromatics, it adds a fruity richness that butter can't quite match.
Instructions
- Start with the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the finely chopped onion and cook until it turns translucent and soft, about 3 to 4 minutes. The kitchen will start smelling sweet and inviting, that's your cue it's ready for the next step.
- Add garlic and pepper:
- Stir in the minced garlic and diced bell pepper, sautéing for another 2 to 3 minutes until the pepper softens and the garlic becomes fragrant. Don't let the garlic brown or it turns bitter.
- Brown the beef:
- Increase the heat to medium-high and add the ground beef, breaking it up with a spatula as it cooks until no pink remains, about 5 to 7 minutes. Drain any excess fat by tilting the skillet and spooning it out, otherwise the broth gets oily.
- Build the tomato base:
- Add the diced tomatoes with their juice, beef broth, dried oregano, dried basil, salt, and black pepper, stirring everything together. Bring it to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes so the flavors meld.
- Cook the orzo:
- Stir in the orzo pasta, making sure it's submerged in the liquid, then cover the skillet and cook for 10 to 12 minutes, stirring occasionally to keep it from sticking. The orzo should be tender and most of the liquid absorbed, creating a thick, saucy consistency.
- Finish with peas and cheese:
- Fold in the frozen peas and cook for another 2 to 3 minutes until they're heated through and bright green. Remove the skillet from the heat and stir in the grated Parmesan until it melts and coats everything in creamy, cheesy goodness.
- Serve it up:
- Spoon into bowls while it's still hot and steaming, then garnish with a generous sprinkle of fresh parsley. The green herbs on top make it look as good as it tastes.
Save One rainy Saturday, my kids helped me make this, measuring the orzo and tearing parsley with their small hands. They hovered over the skillet as the pasta cooked, watching it swell and turn tender, asking every two minutes if it was ready yet. When we finally sat down to eat, my youngest declared it magic pasta because it cooked right in the sauce. Now they ask for magic pasta at least twice a month, and I never correct them because that's exactly what it feels like.
Making It Your Own
This recipe is forgiving and loves improvisation. I've stirred in handfuls of fresh spinach at the end, added diced zucchini with the bell pepper, and even tossed in sliced mushrooms for earthiness. Sometimes I swap ground turkey or chicken for a lighter version, and it works beautifully as long as you season generously. A splash of cream or a handful of shredded mozzarella makes it even richer if you're in the mood for comfort. The best part is that it adapts to whatever you have on hand without losing its soul.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat like a dream. I usually add a splash of broth or water when reheating because the orzo keeps absorbing liquid as it sits, and a little extra moisture brings it back to life. Microwave it in a covered bowl, stirring halfway through, or warm it gently in a skillet over low heat. It's one of those rare dishes that tastes just as good, sometimes even better, the next day when the flavors have had time to deepen.
Serving Suggestions
This skillet meal is hearty enough to stand alone, but I like to serve it with a simple green salad dressed in lemon vinaigrette to cut the richness. Crusty bread for soaking up any extra sauce is always a good idea, and sometimes I put out a bowl of extra Parmesan for people to add at the table. On nights when I want to make it feel a little fancier, I'll add a sprinkle of red pepper flakes and serve it with garlic bread on the side.
- Pair it with a crisp green salad and a squeeze of lemon to balance the savory richness.
- Serve with warm, crusty bread for dipping into the tomatoey sauce left in the bowl.
- Keep extra Parmesan and red pepper flakes on the table so everyone can customize their bowl.
Save This is the kind of dinner that makes weeknights feel manageable, the kind you can pull together without a plan and still feel proud serving. I hope it becomes one of those recipes you turn to again and again, the way I do.
Recipe FAQs
- → Can I use a different type of pasta instead of orzo?
Yes, small pasta shapes like ditalini, small shells, or even broken spaghetti work well. Adjust cooking time as needed based on package instructions.
- → How can I make this dish healthier?
Substitute ground turkey or chicken for beef, add more vegetables like spinach or zucchini, and use whole wheat orzo for added fiber and nutrients.
- → Can I prepare this ahead of time?
Absolutely! Cook the dish completely, let it cool, and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore moisture.
- → What can I serve alongside this dish?
A simple green salad, crusty bread, or roasted vegetables complement this hearty skillet meal perfectly without overwhelming the flavors.
- → How do I prevent the orzo from sticking?
Stir occasionally while the orzo cooks and ensure there's enough liquid in the pan. If it starts to stick, add a bit more broth or water.
- → Can I freeze leftovers?
Yes, store cooled portions in airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat with extra liquid as pasta absorbs moisture when frozen.