This One-Pan Cheesy Beef Orzo is the ultimate weeknight dinner: hearty, creamy, and made entirely in one skillet for easy cleanup. Tender orzo pasta cooks right in the savory beef broth with ground beef and onions. Toss in fresh spinach for a pop of color and nutrition, and you’ve got a dish that’s ready in under 30 minutes, comforting, and kid-friendly! Check out my One-Pot Sausage Orzo for another cheesy, all-in-one skillet dinner, and browse my 30-Minute Recipes collection for more speedy weeknight inspiration.
Ingredients & Substitutions
- Ground Beef: Adds richness and flavor. Swap for ground turkey or chicken for a lighter version.
- Yellow Onion: Classic base for savory dishes. Sweet onion works too.
- Garlic, Salt, Pepper, Onion Powder, Crushed Red Pepper Flakes: Flavor foundation. Adjust pepper flakes to taste for spiciness.
- Orzo Pasta (1 cup, uncooked): Look for regular orzo; whole wheat orzo works but will alter texture slightly.
- Beef Broth: Gives depth and helps cook the pasta. Chicken or vegetable broth can be substituted.
- Baby spinach: Adds color and nutrients. You can also use baby kale or arugula.
- Mozzarella and Sharp Cheddar Cheese: Creates the creamy, cheesy finish. Use any melty cheese blend you like.
FAQs
Can I make this ahead of time?
Yes! You can prepare up to cooking the orzo (but before adding spinach and cheese) and refrigerate for up to a day. When ready to serve, reheat gently, then stir in the spinach and cheese just before serving.
Can I use a different type of pasta?
You can, but cooking times may vary. Small pasta shapes like ditalini, mini shells, or small elbows work best. Avoid large pasta shapes, which won’t cook evenly in the skillet.
Can I make this vegetarian?
Yes! Swap the ground beef for a plant-based ground “beef” or extra firm crumbled tofu. Use vegetable broth instead of beef broth.
Can I add more vegetables?
Absolutely! Bell peppers, zucchini, or mushrooms are great options. Sauté them with the onions for the best results.
How can I adjust the spice level?
This recipe has a mild kick from the crushed red pepper flakes, but it’s easy to adjust:
- Less spicy: Reduce or omit the red pepper flakes.
- Medium heat: Keep the 1/2 teaspoon as written.
- Extra spicy: Add up to a teaspoon or a pinch of cayenne pepper.
You can also balance spice by adding a little extra cheese or a splash of cream to mellow it out.
Serving Ideas
- Serve with Butter Swim Biscuits; they are soft, buttery, and perfect for scooping up the cheesy orzo.
- Add a simple side salad with a light vinaigrette to balance the richness.
- For a cozy family dinner, pair with roasted parmesan green beans or roasted carrots.
How to Store One-Pan Cheesy Beef Orzo
Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop with a splash of broth to loosen the pasta.
Freezer: Not recommended, as the cheese and spinach can separate when frozen. For best results, make fresh or store leftovers in the refrigerator.
One Pan Cheesy Beef Orzo
Ingredients
- 2 pounds ground beef
- 1 medium yellow onion, finely diced
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- 1 cup (136 g) orzo pasta, uncooked
- 3 cups (24 ounces) beef broth
- 2 cups (60 g) baby spinach
- ¾ cup (85 g) mozzarella, shredded
- ¾ cup (85 g) sharp cheddar cheese, shredded
- fresh parsley, chopped for garnish
Instructions
- In a large skillet over medium heat, add the ground beef and diced onion. Cook together, breaking up the beef with a spoon, until the meat is browned and the onion is soft, 8-10 minutes.
- Drain off excess grease, leaving about 1 tablespoon in the pan. Stir in the garlic, salt, pepper, onion powder, and crushed red pepper flakes. Cook for about 30 seconds.
- Add the orzo to the pan. Stir to coat it in the beef mixture, letting it toast lightly for 1-2 minutes.
- Pour in the beef broth and stir well to combine. Bring the mixture to a simmer.
- Reduce the heat to medium-low. Cover and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Stir in the spinach and cook for another 1-2 minutes, just until wilted.
- Remove the pan from the heat. Stir in the shredded mozzarella and cheddar cheese until fully melted and creamy.
- Garnish with fresh parsley, if desired. Serve warm.
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What the Test Kitchen had to say about this recipe:
Autumn
This is so quick to throw together, but so good! I love it!
Elizabeth
I love this! It is really good, and it's even better because it is made in one pot!
Stephanie
So flavorful and easy to clean up. A winner of a recipe!
Bella
I love the kick in there from the red pepper flakes. This is delicious.
