Ingredients
Scale
- 1 lb (450g) ground beef
- 1 cup (200g) dry orzo pasta
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Finely chop the onion, mince the garlic, and rinse the orzo pasta under cold water.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the onion until translucent, about 3-4 minutes. Add ground beef, season with salt, pepper, oregano, and basil, and cook until browned, about 5-7 minutes, breaking it apart with a spoon.
- Stir in minced garlic and cook for 1 minute. Add diced tomatoes and beef broth, bringing to a simmer for 5 minutes to meld flavors.
- Add rinsed orzo pasta and stir to combine. Simmer until orzo begins to soften, about 5 minutes.
- Transfer the mixture into a greased baking dish. Top evenly with shredded mozzarella cheese and cover with foil.
- Bake for 20-25 minutes until cheese is melted and bubbly. Uncover in the last 5 minutes for a golden crust.
- Remove from oven and let rest for a few minutes. Garnish with chopped parsley if desired, then serve hot.
Notes
- Use high-quality ground beef for more flavor.
- Rinse the orzo well to prevent clumping.
- Adjust seasoning and add chili flakes for extra spice.
- For creamier texture, stir in heavy cream or Greek yogurt before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 110 mg